Danish "Brun Kager" Brown Cookies

Total Time
336hrs 8mins
Prep 336 hrs
Cook 8 mins

Traditional Danish Christmas cookie. They have a wonderful spicy flavor that stays with you long after you eat it - It's the taste of Christmas to me. Sometimes it is tricky to slice the cookies, especially if you did not wrap & seal them well, then they tend to crumble. Seal them well and leave them 2 weeks in the fridge and you shouldn't have any trouble

Ingredients Nutrition

Directions

  1. Melt the butter, sugar& corn syrup together.
  2. Sift dry ingredients and add to melted mixture.
  3. Form into 2 or 3 rolls, about 2" high, wrap in plastic so the rolls are completely sealed and chill in the refrigerator for at least a week, 2 weeks is better Slice thinly and place on a buttered cookie sheet (Just over a 1/4").
  4. Bake in moderate oven 375f for 5-7 minutes.
Most Helpful

2 5

To be fair, I have not tried this recipe. It may taste terrific. I am from Danish stock - my father is Danish - and I have baked my grandmother's brown cookie recipe for years. You simply can't use corn syrup in a recipe like this and call it traditional. It's not. Traditional calls for a combination of molasses and brown sugar.

4 5

These have a great flavour and nice chewy texture. They baked up lighter in colour than the ones I remembered from Denmark. Next time I will try dark corn syrup instead of the white.

5 5

Bergy, we loved these! Using baker's ammonia leaves these cookies with pure flavor rather than baking powder after-taste like most cookies. I left out the cardamom since it turns out I was all out, and even without it these cookies are keepers! They traveled well too as we took them on vacation with us. Thanks for posting!