Berlin Wreath Norwegian Christmas Cookies Recipe
Need an addition to your Christmas cookie plate? Berlinerkranser (a.k.a. Berlin Wreaths) cookies are a sweet and buttery delight that always brings holiday cheer. This ribbon-shaped Norwegian Christmas cookies recipe is a favorite for people both young and old. Craft the perfect edible wreath with this easy holiday cookie recipe.
Ingredients
For the Norwegian Cookies
- 1 hard-boiled egg yolk (without the whites) , crumbled
- 1 raw eggs yolk
- ½ cup granulated sugar
- ½ tsp vanilla extract
- 1¼ cups all-purpose flour
- 1 stick (4 ounces) cold unsalted butter , preferably European-style and cut into ½-inch slices
For the Egg Wash
- 1 raw egg white
- 1 tbsp milk , regular or plant-based
- extra sugar , to garnish
Instructions
- In a large bowl, mix together the crumbled hard-boiled egg yolk, raw egg yolk, granulated sugar, and vanilla extract.
- Sift in the flour and mix until just combined with a spatula.
- Add in the cold butter and use a pastry cutter to cut in the dough until well-combined.
- Wrap the dough with plastic wrap and refrigerate it for at least 45 minutes, or preferably 2 hours.
- Preheat the oven to 375 F. Line a baking sheet with parchment paper or silicone baking sheet.
- Take the cookie dough out from the fridge and divide them into small tablespoon-size chunks. Roll each piece into a thin log, about ¼ inch in diameter. Cross the ends of the logs to create a Berlin wreath shape.
- Place the wreath-shaped cookie dough on the prepared baking sheet. Meanwhile, mix the milk and eggs whites in a small bowl to create the egg wash mixture. Use a silicone brush to brush on the egg wash. Sprinkle with extra sugar, if you'd like.
- Bake for 9-12 minutes, until the cookies are golden. Once done, transfer the cookies to a wire rack to cool, then enjoy immediately or store in an airtight container.