Recipe | Sweet
Danish Gingerbread Cookies

Posted 22 Dec 2008

Kath Wattam - a Kiwi friend who lives in Copenhagen - introduced me to Danish ginger cookies. Apparently they're a Christmas treat. I love them so tried making my own. Makes about 80 cookies.

125 grams softened butter
80 grams light brown sugar

  • Cream butter and sugar (KitchenAid on 6)

180 grams golden syrup
90 grams runny honey
1 t grated lemon rind
1 t vanilla
1 t ginger
½ t cloves
1 t cinnamon
1 t salt
1 t baking soda

  • Add to butter mixture

500 grams of plain white flour

  • Add the flour, a cup at a time, until it is soft dough you can pick up as one large ball. (KitchenAid 4)
  • Refrigerate the dough in a covered bowel overnight or at least 3 hours
  • Preheat oven to 180º C
  • On a floured surface roll out the dough until it is about 5 mm thick (you might need to do this in 3 or 4 batches)
  • Cut out shapes with a knife or cookie cutter; actually for most of my cookies I just used a shot glass to make round shapes
  • Place cookies on greased baking trays
  • Bake at 180º C for 7 minutes if you want a soft cookie or 12 minutes if you want something crunchy. I prefer 12 minutes. 
  • Cool on a wire rack to room temperature
  • [Optional] Ice when cool