Comments on: Kringla Recipe for Traditional Norwegian Cookies

By: AI Cartoon Generator

AI Cartoon Generator — Tue, 18 Nov 2025 01:23:39 +0000

What a lovely article! These Kringla cookies sound absolutely delicious and so comforting, especially with the backstory about your grandmother. I’m definitely going to try this recipe for our next holiday gathering.

By: Drift Boss

Drift Boss — Thu, 06 Nov 2025 08:41:39 +0000

that is a good recipe!

By: jikooji

jikooji — Wed, 30 Apr 2025 11:00:38 +0000

These Kringla cookies look so soft and delicious—perfect for the holidays!

By: Quordle Game Online

Quordle Game Online — Sat, 19 Apr 2025 06:41:25 +0000

These Kringla cookies sound like a dream! I love how easy they are to make with common ingredients. Reminds me of making cookies with my grandma. Do you think they’d be as good with a bit of lemon zest added? ????

By: Kim

Kim — Wed, 18 Dec 2024 18:18:11 +0000

These are so addictive! I followed the recipe exactly and they came out perfectly. This is an easier recipe then the one I had. My husband has requested that we make these cookies our new Christmas tradition. Thanks for sharing this recipe!

By: Synnøve

Synnøve — Wed, 11 Dec 2024 11:39:05 +0000

I can’t say for sure, but kringler like these doesn’t seem to be a tradition in Norway. I’ve never heard of them, and never seen any Norwegian online sources for them either.
Also, the spelling in Norway would be «kringler» or «kringle», not kringla. I notice this a lot with Norwegian words used by Norwegian-Americans, ending with an «a» instead of an «e». It probably develops over time as the years and generations go by.
Oh, by the way, in the part of Norway where I’m from, we have a VERY traditional kringle, that is only made here. I live in the eastern part of Norway, in a place called Toten. We have our own traditional kringle called «Totenkringle». It is made with yeast, has to rise three times, and are baked fast at a very high temperature. They have lots of cardamom, cream and butter in them.

By: Christina Engh

Christina Engh — Fri, 29 Dec 2023 21:10:46 +0000

So nice to see a very similar recipe! My Great-Grandmother made them and has passed from Gen to Gen. The family immigrated from Norway to Illinois then as farmers in Iowa. Ours is a VERY sticky recipe as well and takes patience and just a bit more flour on the surface when rolling, so hopefully people don’t get discouraged. We bake ours at 500 degrees for 5-6 min. I cheat and use a silpat so they don’t burn. We cook ours at Christmas time. TY for your recipe!!!

By: Jill Seljestad

Jill Seljestad — Fri, 17 Mar 2023 05:20:56 +0000

My family is from the west coast of Norway & this recipe is very similar to my Mother’s recipe. The only difference is she added anise seed to hers. Delicious! ????

By: Tom O

Tom O — Wed, 21 Dec 2022 03:03:08 +0000

Fun to read the comments! My mother’s family came from Balestrand, Sognefjord to north-central Iowa in the late 1800s. They use sweet cream and sour cream with baking soda. Two of my cousins and I make them. I learned to use an ice-cream scoop to dole out the dough from my niece who unfortunately no longer makes them due to gluten intolerance in her kids. They never flavored them but I sometimes experiment with various spices.

By: Nicky Omohundro

Nicky Omohundro — Tue, 20 Dec 2022 22:19:37 +0000

In reply to Abby. Oh No! That's awfully wet. I've found that sometimes I have to add a little(up to 1/2 cup) more flour before refrigeration.