Danish Christmas cookies recipes - The best ones | Foodgeek (2024)

• 125 g butter
• 125 g dark brown sugar
• 70 g corn syrup golden syrup in the UK
• 250 g cake flour
• 2 teaspoon ground cinnamon
• ½ teaspoon ground all-spice
• 1 teaspoon powdered ginger
• ½ teaspoon ground cloves
• 75 g almonds
• 25 g candied cedrat candied orange peel
• 1 teaspoon possasium bicarbonate

Prepare wet ingredients

• Melt 125g or ½ cup of butter, 125g or ½ cup of packed brown sugar and 70g or ⅕ cup of corn or golden syrup.

• I use my microwave on low.

Prepare dry ingredients

• I the meantime add the following ingredients to a bowl: 250g or 2 cups of cake flour, 2 teaspoons of ground cinnamon, ½ teaspoon of ground all-spice, 1 teaspoon of powdered ginger, ½ teaspoon of ground cloves, and 75g or ½ cup roughly chopped almonds.

• Then add 25g candied cedrat peel.

• Mix it all up thoroughly.

Prepare leavener

• Then mix 1 teaspoon of potassium bicarbonate into 1 tablespoon of water.

• Grab the butter mixture from the microwave and mix it up. It shouldn’t be too warm at this point. Add the mixed levening.

Prepare dough

• Add the entire butter mixture to the flour mixture. Work the mixture together using a spatula.

• Then when it becomes too dry, dump it out on the kitchen counter and knead it until you have a smooth, somewhat sticky dough.

• Roll it into a log about the size of cookies you want. Then add it to a parchment paper and roll to cover it.

• Put the dough in the fridge for at least four hours.

Bake cookies

• When you are ready to bake, heat your oven to 175°C/350°F.

• Grab a parchment-lined baking sheet, a cutting board, and a sharp knife.

• Cut the dough into thin slices and put them on the baking sheet.

• When the oven is hot, add the sheet and bake for about 6 minutes.

• The cookies shouldn’t brown, but that can be hard to tell. Take them out and put them on a wire rack.

• Continue with the rest of the dough until you’ve baked them all.

• The cookies are soft when they come right out of the oven and won’t be crispy until they’ve cooled off.

• 75 g butter
• ¼ tsp vanilla powder
• 1 tbsp lemon zest
• 3 spiseske whipping cream
• 90 g sugar
• 1 egg
• 1 tbsp lemon juice
• ½ tsp ammonium bicarbonate
• 275 g cake flour
• ½ tsp ground cardamom
• ¼ tsp table salt

Prepare lemon

• Zest 1 lemon and chop it finely.

• Squeeze a ½ lemon into a small bowl.

Prepare butter mixture

• To a small bowl add: 75g or a ⅓ cup room temperature butter, ¼ teaspoon vanilla powder, the lemon zest, 3 tablespoons whipping cream, and 90g or ½ cup sugar

• Whip it up. After it’s pretty well whipped together, add 1 egg and mix it in.

Prepare leavener

• Then mix up one tablespoon of lemon juice with ammonium bicarbonate. It should foam.

• Add the leavening to the butter mixture. Mix it up.

Make dough

• To a small mixing bowl add: 275g or 2 cups cake flour, ¼ teaspoon ground cardamom, and ¼ teaspoon table salt. Mix it up.

• Then add the flour mixture to the butter mixture. Mix with a spatula until it comes together.

• Dump it on the counter and knead it until you have a cohesive dough.

• Put it in a ziplock bag and let it rest in the fridge for about an hour.

Shape klejner

• After resting, grab the dough from the fridge and roll it out into a rectangle.

• It should be pretty thin—about 2 mm, about ⅛ inch.

• Then cut them into rhombus shapes with a pastry wheel cutter. They should be about 3 cm by 8 cm and about 1 inch by 3 inches. Cut a hole in the middle of each rhombus.

• Pick one up and stretch the hole a little, then put one end through the hole and tug on it, so it becomes this little knot.

• Put them all on a parchment-lined baking sheet.

Cook klejner

• After they are all shaped, heat a pot of 1 liter or 4 cups of neutral-tasting oil. It should be 180°C/360°F. I used rapeseed, but you can use peanut, grapeseed, or canola.

• Add a couple of klejner at a time, and let them cook on both sides until they are golden brown.

• I can fit six klejner at a time in my pot and stagger the timing, so I have some that are halfway done when I add the next batch.

• Let them cool on a wire rack with kitchen paper underneath.

• They are great when they are still warm but good for a few days after making them.

• 1 vanilla pod
• 80 g sugar
• 75 g almond flour
• 100 g butter
• 1 egg
• 100 g cake flour

• Heat your oven to 175°C/350°F.

• Cut the vanilla pod in half and scrape out the seeds.

• Add some sugar and mash it into the seeds to separate them.

• To a small mixing bowl add: the vanilla sugar, 80g or ½ cup sugar, 75g or ⅘ cup almond flour. Mix it up.

• Add 100g or ½ cup butter and mash it into the mixture with a spatula.

• When the batter comes together, add an egg. Mix the egg into the dough.

• When it’s mixed in add 100g or ⅘ cup cake flour. Mix until the flour has been dispersed.

Pipe vanilla wreaths

• Then grab a piping bag and fit a star-shaped piping nozzle.

• Pipe wreaths out onto a parchment-lined baking sheet.

Bake vanilla wreaths

• Add the sheet to the oven and bake for 8 to 10 minutes. The wreaths should be just golden brown on the edges.

• Grab them and let them cool completely on a wire rack.

• They won’t be crispy until they are cooled down completely.