Kringla is a traditional Scandinavian cookie shaped like a figure-eight, known for its soft, pillowy, cake-like texture and very mild sweetness.
If someone mentions kringla, your mind might jump to the rich, almond-pasted Danish pastry often found in bakery cases. That’s kringle with an “e,” and while the names share Old Norse roots, the cookies themselves are very different.
Kringla is a traditional Scandinavian cookie — deeply rooted in Norwegian and Swedish kitchens. It’s shaped into a distinctive figure-eight or pretzel twist, but the similarity to other pastries ends there. This is a soft, pillowy cookie, gently sweet and often flavored with cardamom or vanilla. It’s a beloved holiday treat, but one that’s simple enough to bake any time you crave something light and nostalgic.
What Exactly Is Kringla
Kringla is a Northern European cookie or small pastry, typically formed by rolling ropes of dough and twisting them into a figure-eight or pretzel shape. The name itself traces back to the Old Norse word for “circle” or “ring.”
Texture and Simplicity
Unlike a crunchy biscotti or a chewy chocolate chip cookie, kringla is celebrated for its tender, cake-like crumb. Most variations are only lightly sweetened, relying on a gentle background note of cardamom or vanilla rather than heavy sugar or icing.
This is exactly where the confusion happens. In Danish and Norwegian, “kringle” refers to a filled pastry — think flaky dough wrapped around marzipan or nuts. The Swedish and Norwegian “kringla” is a simpler, unfilled cookie. It’s a shape-driven family of baked goods, not a single recipe.
Why The Kringla Vs. Kringle Confusion Sticks
The spelling difference is just one letter, and both words come from the same Old Norse root. It’s easy to assume they refer to the same thing, especially when you see both at a Scandinavian bakery or on a holiday table.
- Shared linguistic roots: Both descend from “kringla,” the Old Norse word for ring or circle. The shape is the common ancestor, but the doughs took different paths over centuries.
- Regional variations: In Sweden, “kringla” (or “kringlor”) generally means a pretzel-shaped cookie or cracker. In Denmark and Norway, “kringle” evolved to describe a filled, laminated pastry closer to a danish.
- Bakery influence: The Danish kringle is famous in the United States, particularly in Wisconsin, where it’s a celebrated pastry. This popularity overshadows the humble, unfilled cookie version found in home kitchens.
- Texture expectations: Most people expect pastries to be flaky or buttery. Kringla cookies are intentionally soft, pillowy, and almost scone-like — a texture that surprises first-time bakers.
- Anecdotal heritage: Many families pass down specific kringla recipes as a Norwegian or Swedish heritage cookie. These recipes are often tied to Christmas and specific handed-down techniques, reinforcing the homemade, traditional identity.
Once you know the story, the difference becomes clear. Kringla is a soft, twist-shaped cookie from the home kitchen. Kringle is a filled, flaky pastry from the bakery.
The Ingredients That Make A Kringla
The core ingredients for kringla are simple pantry staples: flour, sugar, butter, eggs, and a leavening agent like baking soda or baking powder. The magic lies in how they’re combined and the specific dairy used.
Most authentic recipes call for sour cream or buttermilk, which gives the dough its signature tender crumb and slight tang. Many recipe blogs also highlight cardamom as a defining spice — its warm, aromatic flavor is what instantly marks kringla as Scandinavian. The Kringla definition from Wikipedia clarifies this soft, pretzel-like character of the simple cookie, distinguishing it from the richer filled Danish pastry of the same name.
Traditional recipes tend to be restrained with sugar, letting the dairy and cardamom speak. Some versions are sprinkled with coarse sugar or pearl sugar before baking, while others are left completely plain and served alongside coffee or glogg, a Scandinavian mulled wine.
| Feature | Kringla | Kringle |
|---|---|---|
| Base | Soft cookie dough | Laminated / flaky pastry dough |
| Filling | Unfilled (plain dough) | Typically filled (almond paste, fruit) |
| Texture | Pillowy, cake-like, tender | Crisp, flaky, buttery |
| Shape | Figure-eight / pretzel twist | Oval ring or twisted rope |
| Where It’s Made | Home kitchens | Bakeries |
| Sweetness | Mild, lightly sweet | Rich, sweet filling + pastry |
How To Shape And Bake Kringla Like A Pro
The shape is what makes kringla instantly recognizable. Don’t let it intimidate you — rolling the ropes and twisting them into figure-eights gets faster after just a couple of tries.
- Keep the dough cold: Chilled dough is much easier to roll into even ropes without sticking. If it gets soft, pop it in the fridge for 15 minutes before shaping.
- Roll rope length matters: Aim for ropes about 6-8 inches long and roughly ½ inch thick. Too thin and they’ll bake crisp; too thick and the centers stay dense.
- Form the classic figure-eight: Lift one end of the rope and cross it over the other to form a loop. Repeat with the other end in the opposite direction, creating the pretzel-like twist. Pinch the ends lightly to seal.
- Bake at 350°F (177°C): Most kringla recipes call for this standard temperature. Bake just until the bottoms are golden brown and the cookies feel set — typically 10-14 minutes depending on size.
- Cool on the pan briefly: Let them rest on the baking sheet for a minute or two before transferring to a wire rack. They are very delicate when hot and need that brief set-up time.
The light hand here is key. Overworking the dough or handling it too much will toughen the cookies, robbing them of that signature pillowy texture.
When And Why Kringla Is Served
Kringla is heavily associated with Christmas across Norwegian and Swedish-American communities. It’s part of a broader spread of Scandinavian Christmas cookies that includes krumkake, sandbakkels, and rosettes.
Unlike the laminated Danish kringle sold in bakeries, kringla is a home-baked tradition. Recipes are often closely guarded family heirlooms passed down through generations. As explored in a dedicated Kringla etymology podcast episode, the name traces back to the Old Norse word for “circle” or “ring,” yet the cookie has become a powerful symbol of Scandinavian heritage and immigration in the modern era.
Kringla keeps well in airtight containers for over a week, making it an excellent cookie for gift-giving or holiday trays. It’s typically served at room temperature with coffee, tea, or a glass of cold milk. The mild sweetness means it pairs well with richer desserts or can stand alone as a simple afternoon treat.
| Flavor Variation | Key Ingredient Change | Notes |
|---|---|---|
| Classic Cardamom | Ground cardamom in dough | The most traditional Norwegian version |
| Vanilla Almond | Vanilla extract + sliced almonds | Adds crunch and aromatic sweetness |
| Sour Cream & Chive | Reduce sugar, add fresh chives | A lesser-known savory version for soups |
| Lemon Glazed | Lemon zest in dough + glaze | Adds brightness and extra sweetness |
The Bottom Line
Kringla is a straightforward, rewarding bake that connects you to a deep Scandinavian tradition. If you’re looking for a soft, lightly sweet cookie shaped into a classic figure-eight, this is a fantastic project for a weekend afternoon. It’s different from the Danish kringle pastry you might know, so checking your recipe for sour cream and cardamom will help you land on the right track.
Whether you’re baking from a great-grandmother’s cardamom-stained recipe card or trying it for the first time, the twist itself tells the story.
References & Sources
- Wikipedia. “Kringla Definition” Kringla is a Northern European pastry or cookie, a variety of pretzel that may be sweet, salty, or filled, in a characteristic pretzel-like twisted shape.
- Katherinesprung. “S4 Ep 31 the History of Kringla with Guest Rebecca Hanson” The term “kringla” originates from the Old Norse word for “circle” or “ring,” although its typical shape resembles a figure eight.