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