Despite the German-sounding name, “Berlinerkranser” (Berlin Wreaths) is as Norwegian as lutefisk and Jarlsberg cheese—and an important part of our cookie collection during the holidays.

Why the reference to Berlin?

It is believed that a lot of Scandinavian baking traditions came from German immigrants and their bakeries/recipes. The Germans were considered masters at their craft and hence their baked goods became integrated into the Norwegian (and Swedish and Danish) food repertoire. Reversely, many Scandinavians went to Germany to learn the trade there.

Regardless of the actual facts, there is definitely a connection between Germany and Scandinavia!

I was able to trace back recipes for Berlinerkranser as far as 1903 for these cookies—so it’s safe to say they’ve had a relatively long history in Norway.

Berlinerkranser is considered as one of the “seven” in the traditional cookie round-up for Christmas, with its rich aromatic taste, and they are many people’s favorite. 

The baking of these can prove to be quite the test, particularly because they contain a very unusual ingredient: Hard boiled eggs! There is still not a proper vegan substitute for this, but I came up with a unique recipe that mimics the texture and flavor.

A little extra work, but the result will be worth it and produce the most delicious Christmas cookies—I promise!

These buttery, wreath-shaped cookies melt on the tongue and the key is to bake them for the right amount of time as they tend to break or melt if you’re not careful to pull them out quick enough.

Make sure to follow my instructions and you will master it! These cookies can made ahead of time and frozen until ready to enjoy, so there is no need to stress minutes before—you can bake these whenever you have the time.

If (and that’s a big if) you have any leftover cookies at the end of Christmas, you can use them to crumble on top of desserts or add them into a cheesecake crust instead of Graham Crackers. Delicious!

BERLINERKRANSER (Berlin Wreath)

Makes about 30 cookies

*2 cooked “egg yolks” (see below for the recipe to replicate animal-free egg yolks)
1/2 cup applesauce or Just Eggs
125 grams or 1/2 cup granulated sugar
250 grams or 1 cup vegan butter, softened
about 300 grams or 1 1/4 cup all-purpose flour
Nut-based milk  and pearl sugar for decoration

Preheat oven at 350°F (175°C). Prepare cookie sheets by coating them with cooking spray or line with parchment paper.

In a bowl, mash the cooked vegan egg yolks well.

In a stand mixer, whisk the applesauce or Just Eggs with the sugar until well combined and sugar has dissolved somewhat. Combine with the mashed cooked vegan egg yolks.

Add the vegan butter and flour and lightly work into a dough.

Don’t mix too much, as the dough can become difficult to handle.

Let the dough rest in the fridge for a few hours or overnight.

Remove the dough from the fridge about 1/2 hour before rolling out. Roll into about 6-inch links and shape them into wreaths. 

The temperature of the dough is important here. If it’s too cold it may not be pliable enough to form it into the circle or if it is too warm, the link may break. This may take a few turns—but don’t despair!!

Brush the cookies with the plant-based milk and dip them in pearl sugar.

Place them on baking sheets about 2 inches apart (they will expand) and bake them on the middle rack of the oven for about 10-12 minutes until lightly golden.

Cool on a rack and keep the cookies in a cookie jar or freeze.

*How to make vegan egg yolks:

1 pound (453 grams) extra firm tofu (but I’d wager any kind would work just fine)
4 tablespoons vegan mayonnaise
1/3 cup (0.75 dl) olive oil
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1 1/2 teaspoons salt
¾ teaspoons black salt
1 teaspoon ground turmeric

Put all ingredients in the food processor. Whip until smooth.