Kringla
Kringla are traditional Scandinavian cookies featuring a delicate, slightly sweet flavor with hints of almond or other preferred flavoring. They are light, crisp, and perfect for sharing with family and friends during holiday gatherings or tea time. Their charming shape and subtle taste make them a delightful treat for all ages.
Ingredients
Instructions
- Mix the sugar and sour cream together until all the sugar is dissolved.
- Add the salt, baking soda (dissolved in a small amount of water), and almond or other flavoring to the mixture.
- Gradually add the flour to form a soft dough.
- Drop spoonfuls of the dough onto a greased cookie sheet or use a cookie press to shape the cookies.
- Bake at 350°F (175°C) for about 10 minutes or until lightly golden.
Tips & Substitutions
For a lighter texture, consider using cake flour instead of all-purpose flour. If you want to infuse a different flavor, vanilla extract or a hint of orange zest can be delightful alternatives to almond flavoring. Ensure your dough remains soft, as overworking it can lead to tough cookies. If you have ripe bananas, try adding them for a breakfast twist — Great Use For Those Ripe Bananas.
Serving Suggestions
Kringla are delicious on their own but pair wonderfully with a cup of coffee or tea for a delightful afternoon treat. For a festive touch, consider serving them alongside a platter of Glazed Vegetables or incorporating them into a dessert spread at gatherings. They also make a charming addition to a holiday cookie box.
Storage & Reheating
Store leftover Kringla in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to three months. To reheat, place them in a preheated oven at 350°F (175°C) for a few minutes to restore their freshness and softness.
Nutrition & Diet Analysis (per serving)
Each serving of Kringla contains roughly 67 calories, with 2g protein, 4g carbohydrates, and 5g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use Greek yogurt instead of sour cream?
Yes, Greek yogurt can be a great substitute for sour cream in this recipe. It will maintain the moisture and tanginess needed for the dough. Just ensure it's plain and unsweetened for the best results.
What if my dough is too sticky?
If your dough feels too sticky, gradually add a bit more flour, one tablespoon at a time, until it's manageable. Be careful not to add too much, as this can make the cookies tough.
Can I make these cookies gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free blend that is designed for baking. Ensure that the blend contains xanthan gum for the best texture, and check that all other ingredients are gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).