Sirups Kager (Danish Brown Spice Cookies)
Submitted by melody2sing
Sirups kager are traditional Danish brown spice cookies made with dark corn syrup, cinnamon, and cloves. Crisp, warmly spiced, and ideal for holiday cookie tins and Christmas baking.
YIELD
2 servingsPREP
35 minCOOK
10 minREADY
45 minThese are the cookies that fill Danish kitchens with the smell of Christmas.
Sirups kager (syrup cookies) get their deep brown color and chewy-crisp texture from dark corn syrup creamed with butter and sugar, then spiced with cinnamon and ground cloves.
The dough chills until firm, rolls out thin, and bakes into snappy little cookies with edges that shatter on the first bite.
Cut them into reindeer shapes for the holiday table, or skip the fuss and slice rounds from a simple log.
Either way, they disappear fast.
Kitchen Tips
- Chill the dough until truly firm. Warm dough sticks to everything and makes rolling a nightmare
- Roll thin, about ⅛ inch. These cookies are meant to be crisp, not cakey
- Watch them closely in the oven. The dark syrup means they go from golden to burnt in a blink
- Store in a tight tin once cooled. They stay crisp for weeks, which makes them ideal for gifting
Ingredients
Directions
- Cream butter or margarine with sugar and corn syrup. Stir in cinnamon, cloves and baking soda mixture.
Add flour a little at a time, mixing well after each addition until stiff dough forms.
Cover dough and refrigerate until firm.
- Heat oven to 400℉ (200℃). Roll dough to ⅛ inch thickness on floured surface.
Cut with cookie cutters into reindeer or desired shapes.
Or roll dough into logs about 1-inch in diameter and slice crosswise into 1-inch-thick rounds.
- Bake on ungreased cookie sheets until lightly browned, about 10 minutes
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