Berlinerkranser (Norwegian Butter Cookies) Recipe

By
Kari Diehl
Kari Diehl
Freelance food writer who specializes in Scandinavian cuisine and is the author of "The Everything Nordic Cookbook."
Learn about The Spruce Eats' Editorial Process
Updated on 12/26/21
Norwegian Berlinerkranser cookies

The Spruce / Teena Agnel

Prep: 75 mins
Cook: 10 mins
Total: 85 mins
Servings: 15 servings
Yield: 30 cookies
Nutrition Facts (per serving)
274 Calories
14g Fat
34g Carbs
4g Protein
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Nutrition Facts
Servings: 15
Amount per serving
Calories 274
% Daily Value*
Total Fat 14g 18%
Saturated Fat 8g 41%
Cholesterol 82mg 27%
Sodium 116mg 5%
Total Carbohydrate 34g 12%
Dietary Fiber 1g 2%
Total Sugars 18g
Protein 4g
Vitamin C 0mg 0%
Calcium 14mg 1%
Iron 1mg 7%
Potassium 44mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Despite the name, most people agree that Berlinerkranser ("Berlin wreaths") are Norwegian cookies. It is hard to find a traditional Norwegian or Norwegian-American cookbook that doesn't have a recipe for these buttery Christmas favorites.

Berlinerkranser is a "must-have" for any seven-item Scandinavian cookie plate during the holiday season. Like most Scandinavian Christmas cookies, these can be prepared well ahead of time and frozen until you need them.

Ingredients

  • 2 large hard-boiled eggs

  • 2 large eggs

  • 1 cup sugar, superfine or granulated

  • 1 teaspoon vanilla sugar

  • 2 1/2 cups all-purpose flour

  • 1 cup (8 ounces) European-style unsalted butter, such as Plugra or Kerrygold, chilled

  • 1 tablespoon water

  • 1/3 cup sugar, sparkling or pearl sugar

  • Candied fruit, for garnish, optional

Steps to Make It

  1. Gather the ingredients.

    Gather ingredients
    The Spruce / Teena Agnel

  2. Separate the egg whites from the yolks of the hard-boiled eggs and discard the whites.

    Separate egg whites from yolks
    The Spruce / Teena Agnel

  3. Crumble the egg yolks into a large mixing bowl.

    Crumble egg yolks
    The Spruce / Teena Agnel

  4. Separate the yolks from the whites of the 2 fresh eggs. Reserve the whites for an egg wash.

    Separate yolks from whites
    The Spruce / Teena Agnel

  5. Beat the raw yolks into the hard-boiled yolks.

    Beat yolks into cooked yolks
    The Spruce / Teena Agnel

  6. Vigorously whisk the sugar and the vanilla sugar into the combined yolks.

    Whisk sugar
    The Spruce / Teena Agnel

  7. Stir the flour into the yolks to form a soft dough.

    Stir flour
    The Spruce / Teena Agnel

  8. Cut the chilled butter into 1/2-inch chunks. Use a pastry cutter or 2 knives to cut it into the dough, as you would for a pastry crust.

    Cut chilled butter
    The Spruce / Teena Agnel

  9. Pat the dough into a ball and cover it completely with plastic wrap. Refrigerate the dough for at least 1 hour.

    Pat dough in ball
    The Spruce / Teena Agnel

  10. Preheat the oven to 375 F and place 2 uninsulated baking sheets in your freezer to chill for 15 minutes.

    Baking trays
    The Spruce / Teena Agnel

  11. Pinch off walnut-sized pieces of dough and roll them into 6-inch long "snakes" about the thickness of a pencil. Fold the ends over one another into a wreath shape.

    Roll dough into snakes
    The Spruce / Teena Agnel

  12. Line the chilled baking sheets with parchment paper and place the wreaths on them, leaving at least an inch of space around each cookie.

    Put on tray
    The Spruce / Teena Agnel

  13. Beat the reserved egg whites with a tablespoon of water. Brush each wreath evenly with the egg wash.

    Beat reserved egg whites
    The Spruce / Teena Agnel

  14. Sprinkle generously with sparkling or pearl sugar.

    Sprinkle with sugar
    The Spruce / Teena Agnel

  15. Place the baking sheets in the oven and bake the cookies for 10 minutes, or until they turn golden. Watch closely to make sure they don't burn, as oven temperatures can vary.

    Place baking sheets in oven
    The Spruce / Teena Agnel

  16. Cool on the baking sheet for a few minutes, then transfer the cookies to a wire rack.

    Cool on baking sheet
    The Spruce / Teena Agnel 

  17. Gently press candied fruit into the top of the cookies for decoration, if desired.

    Press candy on top
    The Spruce / Teena Agnel

  18. Cool cookies completely and serve or store in an airtight container.

    Cool completely
    The Spruce / Teena Agnel