Brune Kager Ginger Cookies
Infused with the warm, aromatic spices of ginger, cinnamon, and cloves, Brune Kager Ginger Cookies are a classic Danish delight perfect for the holiday season or any cozy gathering. These crisp, buttery cookies are made extra special with the addition of sliced almonds for a delightful crunch and a hint of orange zest for a burst of citrusy brightness. The dough is rolled into a log, chilled, and sliced thinly for that signature delicate texture. With just 15 minutes of prep time and a short bake, these cookies are quick to make yet deliver an enchanting blend of flavors that improve as they sit, making them even more irresistible over time. Whether served with coffee, tea, or holiday cheer, Brune Kager is a must-try treat for lovers of spiced cookies!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 225 grams Unsalted butter
- 200 grams Brown sugar
- 100 grams Golden syrup (or light molasses)
- 1 teaspoon Baking soda
- 300 grams All-purpose flour
- 2 teaspoons Ground ginger
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground cloves
- 50 grams Sliced almonds
- 1 teaspoon Orange zest
Instructions
In a medium saucepan, melt the butter with the brown sugar and golden syrup over low heat, stirring occasionally, until the mixture is smooth and sugar is dissolved.
Remove the saucepan from heat and stir in the baking soda, which will make the mixture foam up slightly. Let the mixture cool for 10 minutes.
In a large bowl, combine the flour, ground ginger, ground cinnamon, and ground cloves. Gradually add the cooled butter mixture to the dry ingredients, stirring until a smooth dough forms.
Fold in the sliced almonds and orange zest to evenly distribute these elements throughout the dough.
Shape the dough into a log approximately 2 inches (5 cm) in diameter. Wrap the log tightly in plastic wrap and chill in the refrigerator for at least 2 hours, or until firm. (For best results, chill overnight.)
Preheat the oven to 190°C (375°F) and line baking sheets with parchment paper.
Slice the chilled dough into thin rounds, about 1/8 inch (3 mm) thick, using a sharp knife. Place the slices on the prepared baking sheets, leaving a small gap between each cookie as they will spread during baking.
Bake the cookies for 8-10 minutes, or until they are golden brown and crisp. Check frequently towards the end of the baking time to avoid overbaking as they brown quickly.
Remove the baking sheets from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container. They will keep for up to 2 weeks and their flavor improves after a day or two.
Nutrition Facts
Calories |
4127 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.4 g | 284% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 1372 mg | 60% | |
| Total Carbohydrate | 523.2 g | 190% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 276.3 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 497 mg | 38% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1128 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
