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.
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
- 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
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
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!
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.
Frequently Asked Questions
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.
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.
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 (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.
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
-
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.
-
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.
-
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.
-
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.
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.
More Great Christmas recipes:
Warming Gingerbread Hot Chocolate
Updated post: Originally posted 2014, updated 2018 with a printable recipe card, nutrition, and updated photos
These are amazing! I love the orange zest in them. So yummy.
Thank you so much. They are one of my Christmas cookies.
I love when my grandma makes these for me!
Thank you Emi. Your grandma must be amazing!
Ohhh these are my absolute favorite!! Thank you for posting the recipe! I love having this!
I’m thrilled you love the cookies. Thank yo so much.
I love this delicious christmas cookie! The orange is the perfect touch.
Thank you so much, Cara. These buttery cookies are amazing!
SO incredibly delIcous. My absolute favorite chrIstmas cooKie. Thank you for this awesome recipe!
You’re the best! Thank you so much for your review.