Brunkager are Danish Christmas cookies with a delicious spiced flavor and a wonderful crunch. Perfect to add to your cookie plate.
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I know it's been less than a week since I shared a cookie recipe which, for someone who claims to not be much of a cookie person, is kind of odd. But, 'tis the season of cookies and it seems I find it hard to pass up virtual cookie exchanges.
This time it's an international-themed cookie exchange which if you've read a little here, you can imagine was right up my street. I considered something more familiar but instead I decided to try something new but delicious-sounding. I certainly wasn't disappointed with these brunkager.
What are brunkager?
Brunkager translates literally as 'brown cookie', which is pretty accurate as you can see. They get their brown color from a mixture between the spices used to flavor them and the brown sugar.
You get a sense of all of these flavors combining from the smell as they cook. It only gets better once you are able to enjoy taking a bite. Then go back for another, it's so good.
One of the things that drew me to these Danish Christmas cookies is I love spiced flavors as well as nuts. Both are perfect in Christmas baking in my mind, as Northern European traditions confirm. Many German cookies also opt for spice, like lebkuchen, German ginger cookies (ingwerplatzchen) and others.
The Danish Christmas cookie tradition
In case you think these aren't the Danish Christmas cookies you are familiar with, that is because there are many varieties. Apparently part of the reason there are so many different cookies is traditionally you always have to have some to share through December.
My parents recently visited while I had a good stock of homemade cookies, and I have to say I can see some of the rationale. Not only are they great with the inevitable hot drinks this time of year, but having a few allows for different tastes.
My mum was a big fan of my pistachio oatmeal cookies, my son liked an adaptation I made of raspberry shortbread and my husband liked my cranberry-pomegranate-filled shortbread spiral cookies.
Slightly healthier adaptations
True, these Danish Christmas cookies are not as healthy as some of my other recipes but they taste great and for now and then, why not. I have, however, slightly adapted from recipes I found to be a little healthier without losing too much of what they are all about.
Since they have almonds in them anyway, I used part almond flour, for example, and a bit of coconut oil rather than all butter. Traditionally they're made with light syrup that I don't think is really available in the US - the closest would be corn syrup or golden syrup.
Instead, I used maple syrup that's both a little better for you and has a great flavor. Last point on ingredients, most recipes include candied peel which can be a bit tricky to find so I used marmalade instead which one recipe suggested.
How to make brunkager
Making these cookies is a little different from some but it's still easy to do.
- First melt the butter, sugar and syrup together.
- Let them cool a bit before you add the dry ingredients.
- Mix, scoop onto a floured work surface then make a 'log' with the dough.
- Wrap in cling wrap/film and chill overnight.
- Slice, put slices on a lined baking sheet and bake.
Some recipes would have you make the dough a few days ahead to allow the flavors to come through more.I settled for overnight one time, a couple days another. I think the longer time may have been a bit better but really do as suits.
Also, you can certainly make the dough, slice off and bake a few and keep the rest of the dough chilled for a few days, or freeze if you want to keep longer, baking more.
Most recipes I found for brunkager made great big batches. True, these are smaller, more bite-sized, cookies compared to your more typical American ones but I have kept quantities smaller to make more sense for most people.
I admit, I am starting to see why lots of different cookies are made this time of year. These Danish Christmas cookies are certainly ones I am keeping on my regular list. These are, after all, definitely cookies for sharing.
Looking for more international cookie recipes? Try these:
- Pepparkakor (Swedish ginger thins)
- Cucidati (Italian fig cookies)
- Kolache cookies (jam-filled folded cookies)
- Persian walnut cookies (nan-e gerdui)
- Alfajores (dulce de leche sandwich cookies)
- Plus get more Holiday recipes in the archives.
Tools to make these cookies:
I'd recommend using a Silicone Baking Mat on top of a Half Baking Sheet to make these. (affiliate links)
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
Brunkager (Danish Christmas cookies)
Ingredients
- 3 tablespoon unsalted butter
- 2 tablespoon coconut oil (or more butter, if you prefer)
- 2 tablespoon maple syrup
- 3 tablespoon brown sugar
- ¼ cup sliced almonds
- 1 tablespoon marmalade
- ½ teaspoon baking soda bicarbonate of soda
- ¾ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon ginger
- ¾ cup all purpose flour plain flour (or just under)
- ¼ cup ground almonds almond flour
Instructions
- Melt butter, coconut oil, syrup and sugar in a pan until all are melted and combined. Allow to cool until cool enough to handle.
- Add the almonds, marmalade, baking soda and spices and gradually add in the flour and ground almonds, stirring as you go, until combined.
- Tip out and kneed slightly and form into a log - it will still be a bit soft. Wrap in plastic and chill overnight.
- When ready to bake, preheat oven to 350F/180C.
- Re-shape the log of cookie dough if needed and cut it into thin slices and place on a lined baking sheet with some space in between to allow for a little spreading.
- Bake for around 10 minutes, watching them in the last few minutes as they can burn. They should just be starting to darken a little, look relatively dry but will still be soft to touch
- Cool on a cooling rack and store in a sealed container.
Video
Nutrition
This recipe was first shared in Dec 2015 and has been updated, primarily with new photos and video.
Plus some other cookies from around the world:
- The Dominican Republic: The Petit Gourmet- Deditos de novia
- Germany: Cosmopolitan Cornbread- Spritzgeback (Butter Cookies)
- Greece: Tara's Multicultural Table- Kourambiethes
- Italy: Eat Picks -Cujidatta
- The Netherlands: Curious Cuisiniere- Dutch Speculoos Cookies
- Puerto Rico: Sew You Think You Can Cook- Mantecaditos
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Jude says
These cookies are scrumptious!
Thank you!
Caroline's Cooking says
So glad to hear you enjoyed! We're big fans of these cookies, too.
Liz says
Awesome recipe! Looking forward to giving it a try. I was wondering if you meant ¼ cup of slivered almonds (vs. ground almonds)? The photos used show slivered almonds in the cookies, but the recipe doesn't mention them.
Caroline's Cooking says
So the recipe mentions both sliced almonds and ground almonds - 1/4 cup of each. I used sliced rather than slithered as they are wider but thinner and I find easier to cut through when you slice the cookies, but slithered should also work, too. Hope you enjoy!
Susan says
What kind of marmalade? Could you use jam?
Caroline's Cooking says
Sorry only just saw this - aI used orange marmalade, but you could use others. A jam such as apricot would probably be OK, but it won't have quite the same sweet-tart flavor and texture so I'd recommend marmalade if you can.
Cindy Krueger says
How lovely to find this. It seems very similar to a recipe passed down to me from my great grandma of German heritage. I just might try this variation.
Caroline's Cooking says
It certainly wouldn't surprise me if there is some overlap, particularly if she was of Northern German descent. Traditions don't really follow borders 🙂 Hope you give them a try and enjoy!
Linda Winkler says
My grandparents were Danish. In Canada where I am candied peel is easily available and also British golden syrup is in the grocery stores. I imagine this syrup is something like the Danish version but I like the idea of maple syrup.
Caroline's Cooking says
We can get candied peel here during the festive season, but I've never been as convinced by the quality compared to what I was used to in the UK (I should really just make it), but great if you can get it. And yes, I believe golden syrup is pretty close (and I can get it more easily here these days as well) but I definitely like the maple in there so do suggest trying it!
Linda Winkler says
I found the dough incredibly soft and difficult to roll into the plastic wrap. Perhaps I should have let it cool a bit first.
Caroline's Cooking says
Yes it is pretty soft if it's still warm. I find you can use the plastic wrap to mould the dough, but you can also let it cool a bit first.
Ellen says
What a delicious looking cookie.
Caroline's Cooking says
They really are so tasty!
Anne Lawton says
THese look great! I haven't started baking yet, so I might just try these!
Caroline's Cooking says
They're a really tasty one to try!
shelby says
I love a slice and bake cookie and even more so when it's spiced. As a child I turned my nose up at spice cookies, but as my tastes matured I definitely prefer a nicely spiced one!
Caroline's Cooking says
I have to say, I think I have always liked spice flavors and especially so now. Hope you enjoy these!
Anne Lawton says
These look really good! My mother used to make something similar to these I'm going to have to give this recipe a try.
Caroline's Cooking says
They are definitely an instant favorite of mine, such a great flavor.
Liz @ Books n' Cooks says
I love that I can always find something new on your site - I've never heard of Brunkager but they sound lovely.
Caroline's Cooking says
Thank you! They are such a great cookie, definitely worth trying!
Jolene says
The flavors sound amazing, and I don't make enough slice and bake cookies!
Caroline's Cooking says
I really love the mix of flavors in these, and slice and bake are great.
Colleen - Faith, Hope, Love, & Luck says
Oh yes, these little brown cookies look so super tempting...perfect for a holiday cookie tray!!!
Caroline's Cooking says
Perfect indeed, do give them a try!
Karen says
I love slice and bake cookies, and these look especially delish. How fun to have participated in an international cookie "exchange."
Caroline's Cooking says
It's a fun idea, right? These have such fantastic flavors.
Carlee says
I love trying recipes that are traditional in other countries and these cookies look fabulous!
Caroline's Cooking says
Me too, you can make some great discoveries and these are definitely one I instantly loved.
Liz says
Marmalade, wonderful idea. I don't really like candied peel myself. These look delicious.
Caroline's Cooking says
Thanks, Liz!
Tara says
These look delicious! I love the little specks of almonds.
Caroline's Cooking says
Thanks Tara, they are one of many tasty things in there!
Johanne Lamarche says
Welcome to FF Caroline and thank you for bringing us to Denmark with you! These cookies look easy enough to make and I like your tweaks to make them healthier. They must have made your house smell like Christmas with thosE lovely spices!
Caroline's Cooking says
Thanks, Johanne, the smells were indeed great (and taste, too!)
Gaila says
Caroline,
This cookies sound wonderful! I love all the spices on your recipe!
Caroline's Cooking says
Thanks Gaila, the spices really make them something special!
Camilla @ Culinary Adventures says
I have never seen marmalade in a cookie...not used as thumbprint or something. Thanks for sharing!
Caroline's Cooking says
Thanks Camilla, it's kind of a substitute but works really well!
Renee @ Tortillas and Honey says
The texture of these cookies look wonderful! Everything about these cookies look so delicious. I love all the spices!
Caroline's Cooking says
Thanks, Renee, they are really tasty and the spies are so good!
Sarah | Curious Cuisiniere says
These sound so tasty! What a great idea to use marmalade instead of candied peel.
Caroline's Cooking says
Thanks, Sarah, they are. The marmalade is easier in many ways as you don't ned to chop it finely but has the same underlying flavor.