We Go Together Like Cookies and Milk

We Go Together Like Cookies and Milk

Amelia Bachman, Writer

During the COVID times of staying in your house, there is one place across the country that I can visit, Norway. This cookie recipe from my great grandmother traveled to me right here in Colorado. Although I haven’t actually visited Norway, I bet this would remind me of it. Kringla, a fluffy vanilla cookie has a soft but firm texture that is perfect for the fall and winter.

The first thing I had to do to prepare to cook was get out all of the ingredients. This includes sugar, egg, flour, buttermilk, baking soda, baking powder, vanilla extract, salt, and shortening. So, it is a fairly easy recipe. When making these cookies I had to use a mixer, a standard baking tool. When I got started, I mixed in the sugar, shortening, and egg. This made a kind of thick grainy texture to start. When I gradually put in the flour mixture and milk mixture, it started to look a lot more like cookie dough. It had a rich, creamy consistency. After finishing the dough and mixing it, I had to cover it with tin foil and put it in the fridge overnight. 

The next morning when I took it out, the dough had set and it was ready to be baked. After I left the dough on the counter I went to get the cookie sheets, however, my dog (who is still a puppy and doesn’t know any better to decide what is right and wrong), decided that she needed to watch the dough for a bit and jumped on the counter to get a taste. Luckily, she didn’t get any because I was too quick for her and pushed the bowl too far back. When I brought the cookie sheet to the counter, the book instructed me to start rolling out the dough. However, Kringla is a bit different when it comes to rolling them out. So, instead of using a rolling pin, or shaping them into balls, you have to make them into a snake-like shape and twist them. When you do this you have to make the snakes about a ½ inch thick and 4 – 5 inches long. After you are finished with the snakes, you make a little loop with the dough and put it on the sheet. The first sheet should use twelve loops as well as the others. Keep repeating this process until you use all of the dough, for me, this was about 2 ½ sheets. Because we are in Denver and we are at high altitude the baking part is a little different. Now, my family lives on the east coast, so the recipe says to bake for 8 – 10 minutes. I tried this, except I wasn’t very successful because we have a different altitude than Ohio of course. So, I popped them back in for probably a total of seven minutes more each. After I let them cool though, they were still a bit raw but they were golden brown on the outside so I didn’t want to burn them at all or make them get too crispy so I just kept them that way. They were still amazing though and tasted so good!

I would probably rate the taste 10/10 and the baking 8/10 just because of the wonky time and altitude.


Bake at 350 for 8-10 mins (longer at high altitude)

  • 1 cup of sugar
  • 1 egg, unbeaten
  • 3  cups flour
  • 1 tsp salt
  • 1 tsp vanilla
  • 1/2 cup shortening
  • 1 cup buttermilk
  • 1 tsp baking soda
  • 2 1/2 tsp baking powder