Brunkager (danish Ginger Snap Cookies)
Brunkager, or Danish Ginger Snap Cookies, are a traditional Danish holiday treat. These spiced cookies are perfect for enjoying with a cup of coffee or tea during the festive season.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup molasses
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Stir in the molasses until well combined.
- In a separate bowl, whisk together the flour, spices, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until a dough forms.
- Roll the dough into small balls and place them on the prepared baking sheet.
- Flatten the balls with the bottom of a glass to about 1/4 inch thick.
- Bake for 8-10 minutes, or until the edges are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 10 minutes
- Total time:
- 30 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 120 per serving
- Carbohydrates
- 15g
- Protein
- 2g
- Fat
- 6g
Supplies
Baking sheet Parchment paper Wire rack
Tools
Mixing bowl Whisk Measuring cups and spoons Baking spatula
Serving suggestions
Serve the Brunkager with a hot cup of coffee or tea for a cozy holiday treat.
Tips & tricks
For an extra festive touch, sprinkle the cookies with a dusting of powdered sugar before serving.
Cost
$5