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
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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.
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Add the orange zest and the flour. Then stir until batter is smooth.
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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.
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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.
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Bake in a preheated 350℉ oven. Bake for 10-12 minutes. The bottoms should barely begin to be a golden color.
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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.