Translating to "brown cookies", these Danish treats were always something I looked forward to around the holidays. They resemble the taste of gingerbread cookies but have a crispy, addictive texture that will keep you popping them until they are gone! If you like the taste of Brunkager, try my Krugekage recipe, which uses many similar spices in a coffee cake form.
In Denmark, it is common to shape Brunkager dough into gingerbread men or hearts and hang as ornaments from the Christmas tree...more on this below. But any way you make them, they taste delicious!
I would love to see what you come up with. Be sure to share your comments and pictures below!
4 ½ cups all-purpose flour
1 cup butter
1 cup brown sugar, packed
1 tsp potaske
½ tsp salt
1 tsp cinnamon
1 tsp clove
½ tsp ginger
½ cup almonds, chopped
1 cup dark molasses
1. Melt butter, sugar, and molasses in pot over stove, careful not to overcook.
2. Grate the skin of lemon.
3. Combine butter/sugar/molasses mixture, grated lemon, and remaining ingredients on low using electric mixer.
4. Preheat oven to 375°F.
5. Roll out the dough until ~1/8 inch thick. Because the mixture is warm and sticky, it can be really difficult to roll out. A little trick I learned...spray the rolling pin with cooking spray before rolling out the dough. So much easier!
6. Cut the dough into desired shapes with a cookie cutter.
7. Place cookies on greased baking pan.
8. Bake 6-7 minutes on middle rack. Then allow to cool. Cookies will be a little soft when they come out of the oven but should become crunchy within a few minutes. Enjoy!
Note: If preparing around the holidays, use cookie cutters to create Christmas tree and stocking