Kringle Cookies Recipes

CITRUS CRINKLE COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl.
• Combine the butter, brown sugar and 1/2 cup granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, scraping the sides of the bowl as needed, about 2 minutes.
• Add the egg and beat until incorporated. Add the vanilla extract, citrus zest, citrus juice and food coloring and beat until incorporated. Decrease the mixer speed to low and add the flour mixture, beating until just combined. Cover the bowl and refrigerate until firm, at least 2 hours and up to overnight.
• Put the confectioners' sugar in a small bowl and the remaining 1/2 cup granulated sugar in another small bowl. Scoop tablespoons of the chilled dough and roll into balls. Toss each ball in the granulated sugar first, then in the confectioners' sugar, coating them very generously and thoroughly. Arrange the balls about 1 inch apart on 2 baking sheets (you should have 24 balls). Refrigerate for 20 minutes.
• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F.
• Bake until the cookies spread, the tops crack and the edges are firm, 14 to 16 minutes. Let cool on the baking sheets for a few minutes, then transfer the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days.

KRINGLA COOKIES

Steps:

• In a medium mixing bowl, combine sugar, egg, and sour cream.
• In another bowl, combine flour, baking soda, and salt.
• Add the flour mixture to the cream mixture and combine completely. Dough will be a little sticky.
• Refrigerate for 30 minutes.
• Preheat oven to 350 degrees.
• Divide dough in half and return 1/2 to refrigerator.
• On a floured surface, form dough into a 18" long roll with your hands.
• Cut off a narrow (1/2" more or less) slice of dough. Roll lightly with hands on lightly floured board into a pencil width strip about 7-8" long.
• Create a figure 8 and pinch the ends together to fasten securely.
• Place on lightly greased baking sheet or one topped with a silicone baking mat. Repeat with remaining dough.
• Bake 8-9 minutes or until just barely lightly golden.

CAKE MIX FUDGE CRINKLE COOKIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, stir dry cake mix, oil, eggs and vanilla with spoon until dough forms.
• Refrigerate dough 15 to 30 minutes, or as needed for easier handling. Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheets, place balls about 2 inches apart.
• Bake 9 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. Store tightly covered.

KRINGLA II

Steps:

• In a small bowl, stir together the heavy cream and sour cream. Cover and refrigerate overnight.
• Let the sour cream mixture come to room temperature. It should take about 30 minutes. Preheat the oven to 475 degrees F (245 degrees C).
• In a large bowl, mix the sugar, shortening, and egg yolk together using an electric mixer. Stir the vanilla and baking soda into the sour cream mixture. Stir the sour cream mixture into the bowl with the sugar and shortening until well blended. Combine the flour and baking powder; stir into the batter until fully incorporated.
• Place the dough on a well-floured surface, as the dough will be sticky. Use ping pong ball sized pieces of dough, and roll out into an 8 or 9 inch rope. Form into a 'lazy eight' or 'infinity sign', and pinch the ends together. Place on ungreased cookie sheets.
• Bake for 5 minutes in the preheated oven, or until slightly brown. Cool completely before storing in an airtight container. Store at room temperature for up to 5 days, or 1 month in the freezer.

CHOCOLATE CRINKLES II

Steps:

• In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
• Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

CHOCOLATE CRACKLE COOKIES

Steps:

• Preheat oven to 350 degrees. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring. Set aside, and let cool. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
• Mix butter and brown sugar on medium speed until pale and fluffy, 2 to 3 minutes. Mix in eggs and vanilla, and then the melted chocolate. Reduce speed to low; mix in flour mixture in 2 batches, alternating with the milk. Divide dough into 4 equal pieces. Wrap each in plastic; refrigerate until firm, about 2 hours.
• Divide each piece into 16 (1-inch) balls. Roll in granulated sugar to coat, then in confectioners' sugar to coat. Space 2 inches apart on baking sheets lined with parchment paper.
• Bake until surfaces crack, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers up to 3 days.

KRINGLE

Steps:

• Prepare the dough: In the bowl of a food processor, combine all-purpose flour, bread flour, sugar, yeast and salt. Pulse a few times to blend. Add butter and pulse 10 times, or until butter chunks are broken down by about half.
• In a medium bowl, whisk together milk and egg. Scrape flour mixture into the bowl and use a flexible spatula to stir together until nearly all the flour is moistened. Use your hand to quickly knead the dough to bring it together. Transfer dough to a work surface, pat into a rectangle, and wrap with plastic wrap. Refrigerate for at least 4 hours and up to 2 days.
• On a lightly floured surface, roll chilled dough into a roughly 8-by-15-inch rectangle. Fold the two short sides of the rectangle toward the center, folding the rectangle into thirds, like a letter. Rotate dough 90 degrees, then roll out again into a 8-by-15-inch rectangle; fold into thirds again. Wrap dough in plastic wrap and chill for at least 20 minutes.
• Roll the dough out into a roughly 8-by-15-inch rectangle, fold into thirds, wrap in plastic wrap and chill for at least 20 minutes two more times. At this point, wrapped dough can be kept in the refrigerator up to 3 days, or freezer for 2 months.
• Prepare the filling: In the bowl of an electric mixer, combine almond paste, butter, confectioners' sugar, 2 tablespoons of the egg whites and the salt. Beat to combine, then beat in lemon juice, adding more to taste, if you like.
• Line two rimmed sheet pans with parchment paper. Unwrap the dough and cut in half.
• On a lightly floured work surface, roll each half into a 6-by-24-inch rectangle. Spread 1/2-cup filling on each in an even strip down the center (about 2 1/2-inches wide).
• Fold one long side over the filling, leaving the remaining third of the dough exposed. Use a pastry brush to the open border of dough with reserved egg whites on both the long side and two short ends. Fold the second long side over the first; pinch and press the seam tightly along the length and at both short ends, sinking your fingertips into the pastry to create a tight seal.
• Remeasure dough to make sure it's at least 24 inches long; if necessary, stretch it back out. Form into an oval, then tuck one end into the other. Pinch and press the seam together, then transfer oval to prepared sheet pans and flip over so it's seam-side down. Repeat with the remaining dough and filling. Cover loosely with plastic wrap and let rise in a warm spot for 30 to 45 minutes, or until slightly puffy.
• When ready to bake, heat oven to 375 degrees. Brush pastry with more egg white, then bake until golden, about 25 minutes, rotating sheet pans from front to back and top to bottom halfway through.
• As soon as the pastries come out of the oven (and the pastries are piping hot!), do something that seems a little crazy: Compress each pastry slightly by using the sheet pan with the other pastry on it, setting the sheet pan on top of the pastry and pressing gently to eliminate the air pocket between the pastry and filling. Transfer the sheet pans to wire racks and allow pastries to cool completely.
• Prepare the icing: In a small bowl, whisk together confectioners' sugar, vanilla, fine sea salt and 4 teaspoons water. Spread icing over tops of the kringles. Let icing dry before slicing and serving.

BIG-BATCH KRIS KRINGLE COOKIES

Steps:

• Heat oven to 375ºF.
• Combine flour, baking soda and salt. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in remaining ingredients.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 9 to 11 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

CHOCOLATE CRINKLE COOKIES

Steps:

• In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
• Heat oven to 350°F. Grease cookie sheet with shortening or cooking spray.
• Drop dough by teaspoonfuls into powdered sugar; roll around to coat and shape into balls. Place about 2 inches apart on cookie sheets.
• Bake 9 to 11 minutes or until edges are set. Immediately remove from cookie sheets to cooling racks.

KRINGLE (COOKIES)

Steps:

• Cream butter and sugar add egg and villa and beat well.
• Add sour cream and mix well.
• Sift together baking soda, powder and flour.
• Add to creamed mixture and mix well.
• Chill overnite.
• Take a teaspoon of dough and roll out in your hands into a snake about 8-inches long.
• Form into a "Figure 8" shape on a parchment-lined cookie sheet.
• Bake at 375° for 10 minutes or until lightly browned.
• Remove and cool completely.

KRIS KRINGLE COOKIES

Steps:

• Preheat oven to 375 degrees F. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, pecans and cranberries.
• Drop dough by rounded tablespoonfuls, 1-1/2 inches apart, onto ungreased baking sheets.
• Bake 9 to 11 minute or until lightly browned. Cool 3 min.; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.

KRINGLA

Steps:

• Start the night before by mixing together the heavy cream and sour cream in a small bowl. Whisk until smooth, then cover with cling film and refrigerate.
• When ready to start, set the cream mixture out to room temperature. Next, preheat your oven to 475°F (246°C) and line your baking sheets with parchment paper or silicone baking mats.
• In a large bowl cream together the sugar, shortening, and egg yolk.
• Stir in the vanilla extract, baking powder, baking soda, and salt into the cream mixture then transfer the wet ingredients into the creamed sugar. Mix until well combined. Add the flour until completely incorporated into the dough, which should be sticky when done. *You can chill the dough for an hour before handling it to make the next step easier if desired.
• Since the dough is sticky, use a well-floured surface to roll the dough out onto. Pull off roughly 1 1/2-inch ball-shaped portions of the dough and roll them in the flour to coat all sides. Then move them to the side of your working surface where there is less flour and roll them out to a rope shape (approximately 8-9 inches long). Shape the rope into an '8' or 'infinity sign' or fold over like a pretzel shape, or you can also shape them into round coils - but these take longer to bake.
• Place each shaped dough piece onto your prepared baking sheets then bake for 5-6 minutes, or until the bottom just begins to turn a light golden color. *Depending on the thickness of the 'ropes', the cooking time can be longer.
• Remove from the oven when done and allow to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.