Kringla
Soft, lightly sweet pretzel-shaped cookies made from a sour cream dough, a fixture of Scandinavian church coffee hours across South Dakota.
- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
- Servings
- 24
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Baking sheets
- •Parchment paper
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 4
- carbs
- 16
- protein
- 2
- calories
- 110
Instructions
- 1
Whisk the flour, baking soda, and baking powder together in a bowl.
- 2
In another bowl, beat the sugar, eggs, melted butter, sour cream, and vanilla until smooth.
- 3
Gently stir the dry ingredients into the wet mixture until a soft dough forms.
- 4
Cover the dough. Chill it in the refrigerator for at least 2 hours or overnight.
- 5
Take tablespoon-sized pieces of dough. Roll each piece into a rope about 6 inches long.
- 6
Shape each rope into a pretzel twist. Place them on parchment-lined sheet pans.
- 7
Bake at 375°F for 10-12 minutes. Stop when they are just set and lightly golden at the edges.
- 8
Let the cookies cool completely on wire racks before serving.
Chef's tips
Chill the dough well before shaping. This helps the cookies keep their pretzel twist shape without spreading in the oven.
Storage
Store in an airtight container at room temperature up to 5 days.
Reheating
No reheating needed; serve at room temperature.
Common mistakes to avoid
- •Rolling the dough ropes too thick, which makes the cookies heavy and dense
- •Baking for too long, which dries out the soft cookies
Serving suggestions
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