Danish Brunkager (Danish Christmas Cookies)

You'll love these crunchy, nutty, carmel-y traditional Danish Christmas cookies! 

Servings: 50 cookies
  • 1 cup butter
  • 1 cup brown sugar
  • 1/2 cup cane sugar syrup (I used light corn syrup)
  • 2 cups flour
  • 2 tsp baking soda
  • 3 tsp cinnamon
  • 2 tsp ginger
  • 1 tsp cloves
  • 1 tsp allspice
  • 3/4 cup almonds (whole, unsalted)
  • 1/4 pistachios (whole, unsalted)
  1. Melt butter in small saucepan over medium heat. Stir in brown sugar and syrup. Bring to a low boil, stirring constantly for 5 minutes. Take off the burner and let cool. 

  2. Combine flour, baking soda, and spices in a mixing bowl. Add nuts and stir. Then add slightly cooled brown sugar mixture. Stir until well combined. The dough should easily form a ball and not stick to the sides of the bowl. 

  3. Place dough into a bread pan lined with parchment paper. You may need to use your fingers to press the cookie dough into the corners of the pan. Cover and let sit on your kitchen counter for 12 hours.

  4. When you're ready to bake the cookies, heat oven to 350 F. Take the dough out of the pan (it should be solid by now) and slice into 2 logs using a serrated bread knife. Then slice each log into 25 cookies. 

  5. Place cookies on a lined baking sheet and bake for 8-12 minutes or until edges just begin to brown. Cool cookies on a wire rack. They will crisp up as they cool. 

Recipe Notes

Based on this recipe