Best 3 Norwegian Sour Cream Cookies Recipes

Embark on a culinary journey to the heart of Norwegian tradition with our delightful Norwegian Sour Cream Cookies. These melt-in-your-mouth treats are a cherished part of Norway's rich baking heritage, passed down through generations. Each bite offers a perfect balance of sweet and tangy flavors, complemented by a delicate crumbly texture. With three enticing variations – Classic Sour Cream Cookies, Sour Cream Cookies with Cranberries, and Sour Cream Cookies with Cardamom – these cookies cater to diverse taste preferences. Indulge in the timeless charm of Norwegian baking with our easy-to-follow recipes, carefully curated to recreate the authentic flavors of Norway right in your kitchen.

1. Classic Sour Cream Cookies: Experience the essence of Norwegian sour cream cookies with this classic recipe. Simple yet satisfying, these cookies feature a tender crumb and a slightly tangy finish. Enjoy them as a delightful accompaniment to your favorite cup of coffee or tea.

2. Sour Cream Cookies with Cranberries: Elevate your cookie game with the vibrant addition of cranberries in this delightful variation. Bursting with sweet-tart flavor, these cookies offer a delightful contrast to the creamy sour cream base. Perfect for festive occasions or as a special treat anytime.

3. Sour Cream Cookies with Cardamom: Discover the magic of cardamom in this unique take on Norwegian sour cream cookies. With its warm, aromatic flavor, cardamom adds a touch of intrigue to these delectable treats. Ideal for those who appreciate a hint of spice in their baked goods.

Whether you prefer the classic simplicity, the fruity charm of cranberries, or the aromatic allure of cardamom, these Norwegian Sour Cream Cookies promise an unforgettable taste experience. So, preheat your oven, gather your ingredients, and let's embark on this delicious baking adventure together!

Let's cook with our recipes!

NORWEGIAN SOUR CREAM COOKIES RECIPE - (3.9/5)

Norwegian Sour Cream Cookies Recipe - (3.9/5) image

Provided by Nicole

Number Of Ingredients 10

Ingredients

1/3 cup butter, softened
2/3 cup sugar
1 egg, beaten
1/3 cup sour cream (not commercial sour cream, but cream or heavy cream that has gone sour or bad)
1 teaspoon vanilla
1 2/3 cups sifted flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
Cinnamon Sugar: Combine a few tablespoons of sugar and about 1-2 teaspoons ground cinnamon

Steps:

Mix together your wet ingredients (butter, sugar, egg, sour cream and vanilla) until smooth. Add the flour, baking powder, baking soda and salt. Drop rounded spoonfuls onto an ungreased cookie sheet. Dip the bottom of a small glass into your bowl of cookie dough or smear a little dough on the glass. Dip the glass into cinnamon sugar. With the glass coated in sugar, lightly tap down each ball of dough on the sheet leaving a dusting of cinnamon sugar on the cookie. Continue with remaining dough. I sometimes use a spoon and sprinkle just a little more cinnamon sugar on each one as well. Bake for 10 minutes in a 400 degree fahrenheit oven.

NORWEGIAN COOKIES

Norwegian Cookies image

This recipe was passed down to me from my mother-in-law. The soft sugar cookies are a favorite with our four children. —Karen Skowronek, Minot, North Dakota

Provided by Taste of Home

Categories Desserts

Time 30m

Yield About 4-1/2 dozen

Number Of Ingredients 8

Ingredients

1 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup finely chopped walnuts
Red and/or green colored sugar

Steps:

In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg and extracts; beat until well. Add flour and nuts; beat just until moistened. Cover and chill 1 hour or until firm enough to handle., Preheat oven to 350°. Shape into 1-in. balls; place 2 in. apart on parchment-lined baking sheets. Flatten to 1/4-in. thickness with a glass dipped in colored sugar. Sprinkle with additional sugar if desired. Bake until cookies are set, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.

Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 28mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

KRINGLA II

Kringla II image

A wonderful Norwegian cookie recipe given to me by an old army buddy, these are fluffy and melt in your mouth delicious.

Provided by MBPG

Categories World Cuisine Recipes European Scandinavian

Time P1DT1h5m

Yield 24

Number Of Ingredients 9

Ingredients

1 cup heavy cream
1 (8 ounce) container sour cream
1 ⅓ cups white sugar
2 tablespoons shortening
1 egg yolk
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 166.6 calories, Carbohydrate 23.8 g, Cholesterol 26.3 mg, Fat 7.1 g, Fiber 0.4 g, Protein 2.2 g, SaturatedFat 3.9 g, Sodium 91.9 mg, Sugar 11.2 g

Tips:

Use cold butter and sour cream straight from the refrigerator. This will help the cookies hold their shape better.
If you don't have a pastry blender, you can use two knives to cut the butter into the flour mixture.
Be sure to chill the dough for at least an hour before rolling it out. This will also help the cookies hold their shape.
Don't overwork the dough. The more you work it, the tougher the cookies will be.
Bake the cookies until the edges are just starting to brown. If you overbake them, they will be dry and crumbly.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These Norwegian sour cream cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are soft and chewy with a slightly tangy flavor. The cookies can be decorated with a variety of toppings, such as sprinkles, nuts, or dried fruit. They are also a great cookie to make ahead of time and freeze for later.