Norwegian Coffee Cakekringlas

Kringla are a Scandinavian staple you’ll find at every Norwegian-American church potluck and holiday table across the Upper Midwest. These tender, pretzel-shaped coffee cake cookies get their signature softness from buttermilk and a generous amount of baking powder and soda working together.

The overnight chill in the refrigerator is what makes these work. The dough is too soft and sticky to shape when fresh. After a night in the cold, it firms up enough to roll into long ropes and twist into figure-eight shapes without sticking to your hands or the counter.

A second rest in the fridge after shaping lets them puff slightly before they hit the oven. At 450°F (230°C), the high heat bakes them fast, just 6 to 8 minutes, giving them a barely golden exterior while the inside stays pillowy soft. They shouldn’t brown much. Overbaked kringla lose their trademark tenderness.

These are lightly sweet, not sugary. They’re meant to be eaten with a cup of strong Scandinavian coffee, where the mild vanilla flavor and soft crumb really shine.

Pro Tips

• Keep the dough cold while shaping. Work with small portions and leave the rest in the fridge. Warm dough goes sticky fast.
• Roll the ropes on a lightly floured surface, about pencil-thick and 8 to 10 inches long. Thinner ropes bake crispier; thicker ones stay softer.
• Don’t overbake. Pull them when they’re barely golden on the bottom. They firm up as they cool.
• Store in an airtight container. They dry out quickly if left uncovered.

Variations

• Brush the tops with a thin powdered sugar glaze after cooling for a sweeter finish.
• Add a teaspoon of cardamom to the dough for a more traditional Scandinavian spice note.
• Roll the shaped dough in coarse sugar before the second chill for a sparkly crust.