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Norwegian Berlinerkranser

December 12, 2024 10 Comments

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Norwegian berlinerkranser cookies with sugar sprinkles and platter

Norwegian Berlinerkranser cookies are a traditional wreath shaped butter cookie with a hint of orange zest.  These little Norwegian Christmas cookies are simple to make with a short ingredient list and will soon be your favorite holiday cookie.

Norwegian Berlinerkranser Cookies

Seven Cookies for Christmas

It was said in times past that a proper Norwegian housewife should have seven types of cookies to serve her Christmas guests.

My best friend’s Norwegian mother kept this tradition with a plate of seven different cookies that she delivered to my family every Christmas.  A few of my favorites were her Pepperkaker, Almond Tartlets, and these wreath shaped Norwegian Berlinerkranser. She was gracious enough to share her traditional Norwegian butter cookies recipe with me, and I am so happy to share it with you here!

What I love about Norwegian Christmas cookies

  • Norwegian Berlinerkranser cookies can be made a few weeks in advance and stored in airtight containers (I prefer tin over plastic) then stored in a cool place or frozen.
  • The flavor improves with age.
  • The cookies are simple but very impressive to serve and gift.
  • Butter!  The cookies are made with butter.  Butter has a lower than body temperature for melting, which means they are melt-in-your-mouth delicious.

Recipe Ingredients

Butter, orange, egg, sugar, flour on marble board
  • Butter
  • Sugar
  • Egg
  • Orange zest
  • Flour

Plus additional egg and cane or pearl sugar to top the cookies before baking.

How to Make Berlinerkranser Cookies

First, Make the Dough

Butter and egg in mixer
berlinerkranser batter in mixer

Gather and measure the ingredients. Give the butter a few turns with the paddle to lighten it up and then add the sugar.  Beat until creamy, about 2 minutes, then add the egg and beat well.

Add the orange zest and the flour. Then stir until batter is smooth.  It’s that easy.

Next, Shape the Cookies

ball of cookie batter
cookie batter being formed into a log
Berlinerkranser dough shaped into a wreath
berlinerkranser dough shaped into a different wreath shape

To shape, use a little less than 1 tablespoon of dough.

Roll into a snake shape.

Form into a wreath shape by overlapping each and then gently pressing each together.

For a more traditional shape, make a loop and overlap each end.  Place on a parchment lined baking sheet for easy removal.  

Finish and Bake!

beaten egg, pear sugar, granulated sugar
unbaked Berlinerkranser cookie being brushed with egg
Berlinerkranser cookie sprinkled with pearl sugar
baked berlinerkranser cookies on baking sheet

Before sprinkling the cookies with sugars, they need to be brushed with an egg wash.  Beat one egg until a little foamy. Gently brush the top of each cookie.

Sprinkle the Norwegian Berlinerkranser wreaths with pearl sugar or coarse sparkling sugar.

Bake in a preheated 350℉ oven.  Bake for 10-12 minutes.  The bottoms should barely begin to be a golden color.  Cool cookies then store in a covered tin in a cool place. 

Top Recipe Tips

  • Use European-style butter because they have more butterfat and less water.  Resulting in a more tender cookie that will melt-in-your-mouth texture and feel.  My favorite brands to use are Plugra and Kerrigold  Irish butter. I use unsalted butter.  For more flavor add a pinch of salt, if desired.
  • Butter should be cold to the touch but warm enough to spread.  
  • Don’t rush the process of creaming the butter and sugar, but don’t overmix either.  The longer the butter is creamed the warmer it can become.  This could result in a sticky dough that is hard to shape.
  • Don’t pack flour into the measuring cup.  I like to stir my flour before gently scooping into the measuring cup.
  • If cookies seem difficult to shape into the classic wreath shape (I’ve never had this problem), the dough can be chilled until it is easier to handle or simply dust hands with flour while shaping.
  • Don’t overbake.  Bake just until beginning to lightly brown around edges.
Norwegian Berlinerkranser close up

Frequently Asked Questions

What does butter do in cookies?

The generous amount of butter in these Norwegian Christmas cookies makes them melt-in-your-mouth tender… It adds the perfect bit of fat so that the cookies stay soft on the inside, and lightly crisp on the outside.

How do you store cookies so they stay soft?

For the softest cookies I suggest storing them in a container with a lid and keeping them at room temperature. Norwegian Berlinerkranser will keep well for up to 3 weeks. Do not store in the fridge or they’ll dry out.

Can you freeze Berlinerkranser?

Yes, they freeze very well! Place them in a ziploc bag with all of the air squeezed out. They’ll keep well for up to 3 months in the freezer.

More Cookies for your Seven Cookies Christmas Platter

  • Butter Dream Sugar Cookies
  • Norwegian Pepperkaker
  • Marzipan Cookies
  • Scottish Shortbread
  • Almond Tartlets
  • Soft Sour Cream Sugar Cookies
  • Chocolate Drop Cookies

If you make these wonderful cookies, please comment below and give them a star rating in the recipe card below. 

Norwegian berlinerkranser cookies with sugar sprinkles and platter
4.15 from 41 votes
Print

Norwegian Berlinerkranser (Christmas Cookies)

Norwegian Berlinerkranser cookies are a traditional wreath shaped butter cookie with a hint of orange zest.  These little Norwegian Christmas cookies are simple to make with a short ingredient list and will soon be your favorite holiday cookie.

Course Dessert, Snack
Cuisine Norwegian
Keyword butter cookies, Christmas cookies, Norwegian berlinerkranser, Norwegian cookies
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 30 cookies
Calories 88 kcal
Author Janet Barton

Ingredients

Berlinerkranser:

  • 3/4 cup butter softened to room temperature
  • 1/2 cup sugar
  • 1 egg
  • grated zest from one orange
  • 2 cups flour

Topping:

  • 1 egg beaten
  • cane sugar or pearl sugar

Instructions

  1. Gather and measure the ingredients. Give the butter a few turns with the paddle to lighten it up and then add the sugar.  Beat until creamy, about 2 minutes, then add the egg and beat well.

  2. Add the orange zest and the flour. Then stir until batter is smooth.

  3. To shape, use a little less than 1 tablespoon of dough. Roll into a snake shape. Form into a wreath shape by overlapping each and then gently pressing each together. For a more traditional shape, make a loop and overlap each end.  Place on a parchment lined baking sheet for easy removal.

  4. Before sprinkling the cookies with sugars, they need to be brushed with an egg wash.  Beat one egg until a little foamy. Gently brush the top of each cookie. Sprinkle with pearl sugar or coarse sparkling sugar.

  5. Bake in a preheated 350℉ oven.  Bake for 10-12 minutes.  The bottoms should barely begin to be a golden color.

  6. Cool cookies then store in a covered tin in a cool place.

Recipe Notes

Janet’s Notes:

  • Use European-style butter because they have more butterfat and less water.  Resulting in a more tender cookie that will melt-in-your-mouth texture and feel.  My favorite brands to use are Plugra and Kerrigold  Irish butter. I use unsalted butter.  For more flavor add a pinch of salt, if desired.
  • Butter should be cold to the touch but warm enough to spread.  
  • Don’t rush the process of creaming the butter and sugar, but don’t overmix either.  The longer the butter is creamed the warmer it can become.  This could result in a sticky dough that is hard to shape.
  • Don’t pack flour into the measuring cup.  I like to stir my flour before gently scooping into the measuring cup.
  • If cookies seem difficult to shape (I’ve never had this problem), the dough can be chilled until it is easier to handle or simply dust hands with flour while shaping.
  • Don’t overbake.  Bake just until beginning to lightly brown around edges.
  • Baked Berlinerkranser can be stored in a tin with a tight-fitting lid and placed in a cool room for up to 3 weeks.  They can be frozen as well for up to 3 months. 
Nutrition Facts
Norwegian Berlinerkranser (Christmas Cookies)
Amount Per Serving (1 cookie)
Calories 88 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g15%
Cholesterol 23mg8%
Sodium 44mg2%
Potassium 14mg0%
Carbohydrates 9g3%
Fiber 0g0%
Sugar 3g3%
Protein 1g2%
Vitamin A 160IU3%
Calcium 4mg0%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

More Great Christmas recipes:

English Toffee on plate with almonds
hot chocolate whipped cream

English Toffee

Warming Gingerbread Hot Chocolate

Updated post:  Originally posted 2014, updated 2018 with a printable recipe card, nutrition, and updated photos

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Filed Under: Cookies, Dessert Tagged With: Berlingerkranser cookies, christmas cookies, Cookies, Dessert, Norwegian cookies

Previous Post: « Butter Dream Sugar Cookies
Next Post: Peppermint Chocolate Drop Cookies »

Reader Interactions

Comments

  1. Rees says

    November 23, 2023 at 5:41 pm

    5 stars
    These are amazing! I love the orange zest in them. So yummy.

    Reply
    • Janet Barton says

      November 25, 2023 at 3:46 am

      Thank you so much. They are one of my Christmas cookies.

      Reply
  2. Emi says

    November 23, 2023 at 5:40 pm

    5 stars
    I love when my grandma makes these for me!

    Reply
    • Janet Barton says

      November 25, 2023 at 3:46 am

      Thank you Emi. Your grandma must be amazing!

      Reply
  3. Tann says

    November 22, 2023 at 10:19 pm

    5 stars
    Ohhh these are my absolute favorite!! Thank you for posting the recipe! I love having this!

    Reply
    • Janet Barton says

      November 25, 2023 at 3:49 am

      I’m thrilled you love the cookies. Thank yo so much.

      Reply
  4. Cara reynolds says

    November 22, 2023 at 3:27 pm

    5 stars
    I love this delicious christmas cookie! The orange is the perfect touch.

    Reply
    • Janet Barton says

      November 25, 2023 at 3:49 am

      Thank you so much, Cara. These buttery cookies are amazing!

      Reply
  5. AllYse B. says

    November 22, 2023 at 3:26 pm

    5 stars
    SO incredibly delIcous. My absolute favorite chrIstmas cooKie. Thank you for this awesome recipe!

    Reply
    • Janet Barton says

      November 25, 2023 at 3:50 am

      You’re the best! Thank you so much for your review.

      Reply
4.15 from 41 votes (36 ratings without comment)

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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