Danish Biscuits (Brunkager)

crunchy, caramel-flavored, nut-filled traditional Danish cookies

prep: 10'
cool: 30'
bake: 10'
30-40 cookies

The Danish version of Christmas ginger cookies is sure to become a staple on your Christmas cookie plate.


  • 2 1/2 cups (315g) flour
  • 1/3 cup (75g) dark brown sugar
  • 1/2 tsp (3g) salt
  • 1 tsp (3g) ground cinnamon
  • 2 tsp (4g) ground ginger
  • 1/2 tsp (2g) ground nutmeg
  • 1/4 tsp (1g) ground cloves
  • 1 tsp (6g) baking soda
  • 1/2 cup (113g) butter, room temperature
  • 1/3 cup (100g) molasses or syrup
  • 1 egg


  • in a large bowl, combine dry ingredients together: flour, salt, spices and baking soda
  • in another bowl cream butter with sugar. Add the egg and molasses and mix well
  • add dry ingredients to the butter mixture and stir until the dough comes together
  • roll the dough between two layers of parchment paper into (2-3 mm) thick
  • cut the dough into desired shapes using the cookie cutters
  • re-roll the remaining dough and cut more shapes
  • chill for 30 minutes in the fridge
  • bake for 7 to 10 minutes (depending on the cookie size)
  • allow cooling on the baking tray then transfer to a cooling rack to cool completely

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