Eggnog Kringla

My mother-in-law introduced me to Kringla, a traditional Norwegian cookie. It is a pretzel-shaped, soft, cake-like cookie with a slight tang (from sour cream). I loved these cookies, but when Southern Living published this version in a magazine (oh, so many years ago), it was perfect for this Southern girl. Norwegian Kringla with a Southern eggnog twist.

Eggnog Kringla

A Southern Twist on a Norwegian classic cookie
Cook Time8 minutes
Course: Dessert
Cuisine: Norwegian
Keyword: Cookies, Heritage
Author: Southern Living Magazine


  • 4 cups flour (all-purpose)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground nutmeg
  • 3/4 cup butter
  • 1 1/2 cup sugar
  • 1 egg
  • 1 cup dairy eggnog
  • powdered sugar/nutmeg (sifted)


  • In a large bowl, stir together flour, baking powder, baking soda, and nutmeg. Set aside.
  • In a large mixing bowel, beat butter on medium speed for 30 seconds, or until soft.
  • Add sugar and beat until fluffy.
  • Add egg and beat well.
  • All flour mixture and eggnot alternately, beating until well mixed.
  • Cover and chill for at least 4 hours or overnight.
  • Working with 1/2 the dough at a time, on a floured surface, roll rounded tablespoon-fulls of the dough into pencil-like strips, about 8" long and 1/2" thick. (Keep remaining dough chilled). On an ungreased cookie sheet, loop one end of the strip over the other ent to form an oval with two ends overlapping.
  • Bake at 350 for 6-8 min or until edges turn light brown. Transfer to wire rack to cool.
  • Dust with sifted powdered sugar/nutmeg