The Humble Charm of Kringle: A Nostalgic Cookie Journey

There’s a certain magic in the air when the scent of warm, buttery dough drifts from a small, unassuming bakery. For me, that magic is intrinsically linked to the little Norwegian store in my hometown. They’d line their shelves with trays of Kringle, those delicate, ring-shaped cookies, each one a testament to simple, honest baking. I recall watching them, hands dusted with flour, dipping some into their morning coffee, while others were simply buttered on the bottom before being savored. It was a ritual, a quiet moment of enjoyment, and it’s a memory I cherish, a sweet echo of simpler times and a comforting taste of heritage.

Recipe Overview

• Prep Time: 20 minutes (plus overnight chilling)
• Cook Time: 10 minutes per batch
• Total Time: 30 minutes (plus overnight chilling)
• Servings: Varies based on size
• Yield: 3-4 dozen
• Dietary Type: Traditional

Ingredients

The beauty of Kringle lies in its straightforward ingredient list, allowing the quality of each component to shine.

• Butter: 1/4 pound – It’s crucial to use real butter, not margarine. The rich flavor and texture it imparts are irreplaceable here.
• Sugar: 1 cup – Granulated sugar is the standard.
• Egg: 1 large – This binds the ingredients and adds richness.
• Vanilla Extract: 1 teaspoon – A touch of pure vanilla enhances all the other flavors.
• Sour Cream: 1 pint – This is the secret ingredient that gives Kringle its unique tender crumb and slight tang.
• Baking Soda: 2 teaspoons – Works with the sour cream to provide leavening.
• Baking Powder: 3 teaspoons – Adds an extra lift for a lighter cookie.
• All-Purpose Flour: 3 1/2 cups – The backbone of the cookie dough.

Equipment Needed

While Kringle doesn’t demand a professional arsenal, a few key tools will ensure a smooth baking process:

• Electric Mixer: For creaming the butter and sugar, and for thoroughly incorporating the wet ingredients.
• Mixing Bowls: At least two – one for wet ingredients, one for dry.
• Measuring Cups and Spoons: For precise ingredient measurements.
• Sifter: To aerate the dry ingredients and ensure no lumps.
• Plastic Wrap: For chilling the dough.
• Baking Sheets: Two or more are ideal so you can bake successive batches.
• Parchment Paper: Essential for preventing sticking and ensuring easy cleanup.
• Cooling Rack: To allow the cookies to cool completely, maintaining their crispness.
• Spatula or Spoon: For mixing.

Instructions

The journey to perfectly formed Kringle involves a bit of patience, particularly with the chilling process, but the results are wonderfully rewarding.

1. Cream the Foundation: In a large mixing bowl, cream together the butter and sugar until the mixture is light and fluffy. This can be done with an electric mixer on medium speed.
2. Incorporate Wet Ingredients: Add the large egg and vanilla extract to the creamed butter and sugar. Beat well until everything is thoroughly combined and smooth.
3. Introduce the Tang: Add the sour cream to the wet mixture. Mix well until it is fully incorporated, creating a creamy, uniform base.
4. Sift the Dry Stars: In a separate bowl, sift together the baking soda, baking powder, and flour. Sifting helps to aerate the flour and remove any potential lumps, ensuring a tender cookie.
5. Combine and Mix: Gradually add the sifted dry ingredients to the wet creamed mixture. Mix well until a cohesive dough forms. Be careful not to overmix; just combine until no dry streaks of flour remain.
6. The Crucial Chill: Cover the bowl tightly with plastic wrap and chill the dough overnight. This overnight rest is critical. It allows the gluten to relax, the flavors to meld, and the dough to firm up significantly, making it much easier to handle and shape.
7. Shape the Rings: The next day, take the chilled dough from the refrigerator. Take a teaspoon of dough and roll it out in your hands into a snake about 8 inches long. Work with a portion of dough at a time, keeping the rest chilled.
8. Form the “Figure 8”: Carefully form each dough snake into a “Figure 8” shape. You can do this by bringing the two ends together in the center and gently pressing to seal. Place the shaped cookies on a parchment-lined cookie sheet, leaving some space between each to allow for slight spreading.
9. Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Bake the Kringle for 10 minutes, or until they are lightly browned around the edges. Keep a close eye on them as ovens can vary.
10. Cool Completely: As soon as the cookies come out of the oven, remove them from the hot baking sheet and place them on a cooling rack. Cool completely before storing or serving. This step is vital for achieving the desired crisp texture.

Expert Tips & Tricks

To elevate your Kringle game, consider these seasoned insights:

• Dough Consistency: If your dough feels too sticky even after chilling, it might be due to humidity or the fat content of your butter. You can add a tablespoon or two of extra flour, but do so sparingly to avoid tough cookies.
• Shaping Uniformity: For perfectly consistent shapes, consider using a ruler to measure your dough snakes. This ensures all your Kringle bake evenly.
• Overnight is Non-Negotiable: Resist the urge to bake the dough the same day. The overnight chill is what transforms this simple dough into a cookie that’s both tender and easy to work with.
• Watchful Baking: Kringle are delicate and can go from perfectly golden to overly browned very quickly. Knowing your oven and watching them closely during the final minutes of baking is key.
• Room Temperature Ingredients: While the dough needs chilling, ensure your butter, egg, and sour cream are at room temperature when you begin the initial mixing. This helps them emulsify properly for a smoother, more cohesive dough.

Serving & Storage Suggestions

Kringle are wonderfully versatile. They are delightful on their own, but their mild sweetness also makes them a perfect companion for a warm beverage.

• Serving: These cookies are traditionally enjoyed with coffee or tea. They also pair beautifully with a glass of cold milk. For a touch of decadence, as the Norwegian store in my memory did, you can spread a thin layer of good quality butter on the bottom just before eating.
• Storage: Once completely cooled, store Kringle in an airtight container at room temperature. They will maintain their best texture for 3-4 days. If the air is particularly humid, you might notice them softening slightly, but they will still be delicious. For longer storage, they can be frozen in a single layer on a baking sheet until firm, then transferred to a freezer-safe bag or container for up to 2 months. Thaw at room temperature.

Nutritional Information

While precise nutritional values can vary based on exact ingredient brands and portion sizes, here is an estimated breakdown for a single serving of Kringle, assuming an average yield of 36 cookies.

Nutrient	Amount per Serving	% Daily Value
Calories	1419.1 kcal	—
Calories from Fat	—	—
Total Fat	65.9 g	101%
Saturated Fat	40.2 g	200%
Cholesterol	219.3 mg	73%
Sodium	1527.7 mg	63%
Total Carbohydrate	185.9 g	61%
Dietary Fiber	4 g	15%
Sugars	67.6 g	270%
Protein	22.3 g	44%

Note: The nutritional information provided is an estimation and may vary.

Variations & Substitutions

While the classic Kringle is a treasure, there’s always room for a little culinary exploration:

• Citrus Zest: Add the zest of one lemon or orange to the dry ingredients for a subtle, bright citrus note.
• Spice It Up: Incorporate 1/2 teaspoon of ground cardamom or nutmeg into the dry ingredients for a warmer, more complex flavor profile, especially lovely during the cooler months.
• Almond Extract: For a more pronounced nutty flavor, you could substitute half of the vanilla extract with almond extract.
• Dip It! Once cooled, try dipping half of the Kringle in melted dark or white chocolate. Let the chocolate set before storing.
• Flour Adjustment: In very humid climates, you might find you need to add a touch more flour. Conversely, in very dry environments, you might need a touch more sour cream. Adjust incrementally.

FAQs (Frequently Asked Questions)

Q: Why is chilling the dough overnight so important?
A: Chilling the dough allows the gluten to relax and the fats to firm up, making the dough much easier to handle and shape without becoming sticky, leading to a more tender cookie.

Q: Can I use margarine instead of butter?
A: While you can technically use margarine, it is strongly recommended to use real butter as it is crucial for the authentic flavor and texture of Kringle. Margarine often contains more water and less fat, which can affect the outcome.

Q: My cookies spread too much. What went wrong?
A: This usually happens if the dough wasn’t chilled sufficiently, the oven temperature was too low, or if there was too much leavening. Ensure your oven is accurately preheated and that the dough has had adequate time to chill overnight.

Q: How can I achieve a consistent “Figure 8” shape?
A: Practice is key! Rolling the dough into uniform “snakes” of equal length and then carefully forming them into the shape will help. You can even use a ruler to measure the dough before shaping.

Q: Can I make these cookies ahead of time?
A: Yes, Kringle are an excellent make-ahead cookie. They can be baked and stored at room temperature for several days, or frozen for longer storage.

Final Thoughts

There’s a profound satisfaction in creating something as simple and delightful as Kringle. They are a testament to the power of humble ingredients, transformed by care and time into a treat that evokes warmth and connection. Whether you’re sharing them with loved ones, savoring them with your morning coffee, or simply enjoying a quiet moment of indulgence, these cookies carry a legacy of comfort. So, roll out that dough, shape those elegant figures, and fill your kitchen with the nostalgic aroma of Kringle. I encourage you to try this recipe, to taste a piece of tradition, and to create your own cherished memories with every delightful bite.