Sukkerkringler
In Denmark, the word Kringle refers to the knotted pretzel shape and Danes use this shape for many different baked goods like pastries, breads and cookies. The Kringle symbol has a long history in Denmark and it’s the guild sign for the Danish Baker. Even today, it is often displayed as a golden kringle outside the modern Danish Bakery Shop.
Form into ball the size of a walnut, roll to 6 inches long, shape as a pretzel and dip in sugar.
The Sukkerkringle is a Christmas cookie made in the traditional kringle shape. The dough is very quick and easy to make but the shaping of the cookies does require a little bit of patience (this would be a great activity for the teenager in your house :)) The cookie is soft and delicate and dipped in pearl sugar. The pearl sugar is a bigger sugar crystal which I have found online, however, if you don’t have it in your house you can use crushed sugar cubes and if you don’t have sugar cubes then just use a light coating of regular sugar…you get the idea.
Pearl sugar
Sukkerkringler
Ingredients:
3 cups all-purpose flour
1 cup salted butter
1 teaspoon baking powder
1 egg
1/2 cup heavy whipping cream
Pearl sugar for decoration
Directions:
Line two large baking sheets with parchment paper and set aside.
Place flour, butter, baking powder, egg and whipping cream in a food processor or a large bowl. Mix until combined and a ball of dough is formed, careful not to over-mix. Wrap dough in plastic wrap and place in refrigerator for 30-60 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place a small amount of pearl sugar onto a small plate and set aside.
Remove cooled dough from refrigerator and divide into pieces the size of a small walnuts, roll into balls. Sprinkle a very small amount of flour onto your work surface if needed and roll each ball into a 6 inch long rope. Take each end of the dough and curl them up onto the middle of the dough, forming a pretzel shape, gently press a finger into the seam to seal the edges. Lift up the pretzel and place upside down into the pearl sugar, press down gently to make the sugar stick. Place sugar side up onto baking sheet, reshape a little if needed. Bake in the middle of oven for 10-12 minutes. Allow to cool completely before storing cookies in a cookie tin. Enjoy!
Source: The Great Scandinavian Baking Book
My Danish Kitchen 
The cookies look great
I have made them 2 already & my friends & husbnad loved them all. I also gave your blog adresse to them! 🙂
Sophie, I am so glad you liked them 😀
http://www.kb.dk/da/nb/tema/fokus/mdrsang/2011bager.html
😉 På svensk, må du være snill – the swedish kids must be nice/behave 😉
På norsk og dansk må du ha penger – there you got to have money
I´v landed (an happy landing) 🙂 here after googling “vaniljekranser” (skipping cornstarch. Will be using meat-grinder with star and VVVV disc) for round and straight cookies Never forgot my childhoods vaniljekranser. Also remember that chocolate melted on top were essential, – finally I´ll make them myselves.
Gledelig jul from the westcoast of Norway – after lots of rain throughout fall we are blessed with the loveliest sunny and brrrr. cold winterweather – and it seems to last..
Glædelig Jul Ragnhild and thank you for the great link to the history behind “Der bor en bager på Nørregade”.
What lovely sized & shaped cookies!,They look utterly tasty! A must make!
Yummm!
A very yummi and delicate cookie 🙂
Me too, now.
Og i hans vindu’ er sukkersager
og heste, grise og peberkager.
Og har du penge, så kan du få,
og har du ingen, så må du gå.
A contagious song 🙂
Lol 😀
Your Kringle look so very Danish and remind me of a song from my childhood about a baker “han bager Kringler og julekager”, I can’t spell it but can still sing it, I’ve probably still got an old 45 record with it on! I must give these a go and am sure my 9 yr old daughter would love to help as she’s becoming quite adept in the kitchen:-)
“han bager store, han bager små, han bager nogen med sukker på” 🙂 that’s funny, now you’ve got me singing it.