Yum Peaceful Cooking: Eggnog Kringla

Thursday, December 24, 2009

Eggnog Kringla

Kringla? "What's a Kringla?" you ask. It's a cookie. I don't know a whole lot about it other than it's in the shape of a pretzel, its a tradition in Norway and they're really really good!

Last year during the holidays we had a "challenge" over at BakeSpace.com. It wasn't a difficult challenge...just a fun one. We had to bake a family traditional holiday cookie. Well, mom is not and has never been a baker. I don't remember having a traditional cookie during the holidays. I really wanted to participate in the challenge...but how?

I ended up choosing one of the many nationalities that I am and searching for a cookie that was a tradition for that nationality. I came across Eggnog Kringla. hmmm...interesting. Has eggnog in it, and nutmeg. That's pretty festive. Sounds like a fun one to try. If you want to see the original recipe (which I did not change at all, you can click --->HERE<---

So, I just wanted to get this post in before Christmas. Not that anyone will have the time or energy left at this point to make yet another batch of cookies (and this recipe makes a shit load of cookies!!). But they are festive. They have a wonderful eggnog / nutmeg flavor thats not over powering. They aren't too sweet. They're soft and airy and are great with a nice cup of coffee or tea.

4 cups of all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground nutmeg (fresh if you can...its just so nice)
3/4 cup butter (room temperature)
1 1/2 cups sugar
1 egg (room temperature)
1 cup of eggnog (unspiked...although that wouldn't be such a bad thing now that I think of it LOL)
Powdered sugar and ground nutmeg for garnishing

In a large bowl combine the flour, baking powder, baking soda and nutmeg. Set that aside. In another large bowl, beat the butter for about 30 seconds, or until creamy. Add the sugar and continue beating until fluffy. Add the egg and beat until well mixed.

Get the bowl with the flour mixture, and your eggnog. (noooo....don't mix 'em yet). Alternately add eggnog and flour to your butter mixture, while beating.

This but my pour little mixer to the test. This is a very sticky dough...and that pour little thing was working it's butt off. But look what you get

It almost looks like a bunch of vanilla ice cream

Cover the dough with plastic wrap so that no air can get to it and chill for at least 4 hours....over night is best. The dough will still be sticky but not nearly as bad as it is at this point.

In my case....2 days later I pulled out the dough....divided it in half. Put the half that I wasn't going to be working with back into the fridge until I was ready for it. (once this stuff starts warming up, it gets so sticky that you just might start getting a little irritated. or maybe thats cuz it was 10:30pm during the week and I was just a weeeeee bit exhausted)

Preheat the oven to 350'

Lightly flour your surface. Scoop a small amount of dough out....the size of a small meatball maybe? The recipe said 1 tablespoon but honestly, I couldn't see myself digging the dough out of the tablespoon each time. Roll it into a ball

Then roll that ball into an 8" rope.....

I found that if I had too much flour on the counter, my dough slipped and slid everywhere. But no flour and it for sure stuck. I started using a combo of sugar and flour....gave it a little traction I think.

Now....carefully place the rope on an un-greased cookie sheet. Or one lined with parchment paper for easy clean-up. Then you're going to make it into a loop....crossing its arms to create a pretzel shape

The original recipe said to bake them for about 6 - 8 minutes, or until the edges are lightly browned. I found that it took about 8 or 9 minutes....depending on the thickness of the ropes.

You should smell these babies! The nutmeg really shines in this recipe

Cool on a wire rack and while the cookies are still warm, dust with powdered sugar

And run your nutmeg over a zester to sprinkle on top

When they're all done....(makes a good 4 - 6 dozen cookies)....get out your Santa plate cuz I'm sure he'll want a few of these too

I now have a traditional Christmas cookie that I will gladly make each year, they are that good!


  1. Those eggnog kringlas look fabulous!
    Merry Christmas and happy holidays!

  2. fabulous... for next year

    But for this one, nothing but Season's best

  3. They are just awesome!! I would love it with spiked eggnog :)

    Happy Holidays! :)

  4. Yummy!
    Wishing you & yours a blessed Christmas!
    Love Tango

  5. They look yummy, Danielle. I could use one right now.

  6. Merry Christmas!!!!

    SHOOT! I knew there was something I forgot on my baking list... I wanted to try these this year. I remember when you made these before. Is it OK, to make Christmas Cookies AFTER Christmas?

  7. kringla! what an awesome word! and really, what an awesome cookie. i had no idea such delightful treats came out of norway. :)

  8. Hope you had a wonderful day yesterday and wish you all the best for the rest of holidays.
    I so need to try those, they sound wonderful.

  9. Delicious cookies. They sound wonderful.

  10. Kringla? Sounds like the sequel game to Jenga :)

    Neat cookie, kinda like a pretzel cookie.

  11. Never heard of these before! And are they ever super looking. I'll make them for my next tea. I'm not about to wait for another Christmas before I try them.

  12. Oh, these sound awesome!! Wish I had a few. Hope you and the fam had a fabulous, spirited Christmas ;)

  13. Ooo, those look good. I think I know everything I need to about them except where they are! :D

  14. Boy do these sound good! I might have to make some of these for New Years!

    When I was researching our family genealogy I found that on my Dad's side we connected into a huge Swedish line...who knew?? Now everyone in my family is addicted to Lingonberry Jam. I'd say a Norwegian recipe is close enough to Swedish to qualify as a family tradition for me as well!

  15. These look amazing! Now I know what to take to the cookie exchange. Yum!

    1. Thanks for stopping by Lorinda! I hope they're a great success at your cookie exchange :)

    2. I'm definitely making these for one of my Xmas desserts ill let you know how everyone enjoys it and if they do another good sweet for my New Years Party thank you so much can't wait to make them and dig into them I love my eggnog

  16. Being Danish, I grew up with several versions of Kringla! My favorite was full of PURE cream and butter and brushed with cream and sprinkled with sugar (colored is nice) once the little pretzels were made. Comes out golden brown and melt in your mouth yummy! Patience is important! GOOD JOB!

    1. Oh Jeannie...those sound so good! Do you have a recipe you can share? The cream and butter version sounds out of this world!!

  17. They sound delish will make some for sure!!!

  18. do you think this dough would work in a cookie press or spritzer? i would like to try a different shape

    1. I've never worked with a cookie press or spritzer. The dough gets sticky as it warms up, if that makes a difference. Also, the dough really puffs up as it's baking so if there are any details from the press, they might get lost. You can always do a little test run. If it's not working, just make them the regular way :)

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  20. Have you tried freezing these after they are baked?

    1. Hi Diane. I haven't tried freezing the cookies....but I did freeze the dough this year. I made 1/2 the other night and will make the rest next week. I watched an interview of a cookie baker and she said it's easier to freeze the dough than the cookie.

  21. Hi! I make kringla every Christmas just like my Norwegian Mom did. They freeze well. I put them between sheets of parchment paper. I found this eggnog kringla recipe because I was searching Google for results on whether anyone had tried a cookie press to make kringla. The dough is heavier and stickier than spritz cookie dough. I didn't find any solid results. So I tried it myself. The tube attachment and widest icing tip didn't work. But the metal disk with a pencil-sized hole in it worked okay. I had to use lots of hand strength to help the cookie press work. But it did help me have uniform-sized cookies. I loaded up the cookie press, pressed it all out at once onto some flour on the table, and cut it into 6-inch lengths. Then I rolled each one in the flour around it, shaped it, and place it on the cookie sheet. I brush my kringla with 2 egg whites mixed with a teaspoon of water. This helps wet the flour on the top of the dough. Right after that, I sprinkle the cookies with turbinado sugar. This provides a nice, sweet crunch. I also think the sugar crystals make the cookies look like they have a pretty frost on top. These eggnog kringla were great and looked beautiful. This recipe made more than six dozen when cut into 6-inch lengths. Thanks for the recipe!


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