Christmas cookies

Christmas cakes are so much more than gingerbread nuts! Classic cookies with a Christmas twist are perfect with Christmas coffee served on a decorated tray, or as little Christmas presents for busy people. Or arrange them in beautiful pots and dishes and let them be part of the Christmas decorations.

Below you will find the recipe for Nut and caramel cookies, Mini tarts with salted caramel and chocolate ganache, Fig cookies, Ginger cookies, Shortcrust pastry, Chewy chocolate cookies with orange, Christmas Jitterbug cookies, Broken dreams, Christmas kisses, Delicious pepper nuts, Nougat dreams, Vanilla wreaths and Christmas Farmers.


Nut and caramel cookies

Nut and caramel cookies

About 25-30 cookies 50 minutes
Ingredients

125 g butter, room temperature
60 g Dansukker Icing Sugar
2 tsp Dansukker Vanilla Sugar
2 pinches of salt
1 egg white
150 g plain flour

Filling
20 g butter
1 tbsp Dansukker Glucose Syrup
1 1/2 tbsp Dansukker Brown Sugar
30 g chopped almonds


Set the oven temperature to 190 °C.

Whisk together the butter, icing sugar, vanilla sugar and salt. Add egg white and flour and whisk to a smooth dough.

Divide the dough into two pieces and roll each piece out into rolls about 2 cm thick. Press the rolls out thinly on baking parchment and make a depression in the middle along its length for the filling. Refrigerate while you make the filling.

Melt all the ingredients for the filling on low heat in a saucepan. Pour the mixture onto a silicone mat or oiled baking parchment. Allow to cool.

Roll the filling into two sausages and place along the depression.

Bake the cookies for 8–10 minutes. Remove from the oven and immediately cut into slices. Allow to cool.

The recipe was made by

Dansukker

Mini tarts with salted caramel and chocolate ganache

Mini tarts with salted caramel and chocolate ganache

About 20 tarts 2 hours
Ingredients

Pie crust
100 g butter, room temperature
45 g Dansukker Icing Sugar
1 egg yolk
120 g plain flour
4 tbsp cocoa powder
1 tsp Dansukker Vanilla Sugar
2 tsp ground cinnamon

Filling
300 ml cream
120 g butter
2 tsp Dansukker Vanilla Sugar
140 g Dansukker Glucose Syrup
140 g Dansukker Light Syrup
1/2 tsp salt
280 g Dansukker Light Muscovado Sugar

Chocolate ganache
100 g dark chocolate
100 ml whipping cream

Garnish
salt flakes


In a bowl, whisk the butter and icing sugar until fluffy and then whisk in the egg yolk.

Mix together the flour, cocoa, vanilla sugar and cinnamon in a separate bowl, and then fold into the butter mixture.

Work together to a dough and cover in plastic film. Refrigerate for about 20 minutes.

Set the oven temperature to 180 °C.

Divide the dough into 20 pieces and press into small foil cases, prick with a fork and bake in the oven for 10 minutes. Leave to cool.

Meanwhile make the caramel filling. Heat the cream, butter and vanilla sugar in a saucepan. Put aside and bring the glucose syrup, salt and sugar to 120 °C in another saucepan, stirring occasionally.

Carefully pour the cream mixture into the syrup mixture and heat to 124 °C, stirring occasionally.

Pour the filling into the cases and leave to cool at room temperature.

Chop the chocolate. Bring the cream to the boil. Pour the warm cream over the chopped chocolate and stir to a smooth mixture. Refrigerate for at least 20 minutes to cool.

Spread the ganache on the caramel filling and sprinkle with salt flakes. Place in the refrigerator. Remove the tarts a little while before serving.

The recipe was made by

Dansukker

Fig cookies

Fig cookies

About 20 cookies 50 minutes
Ingredients

250 g butter at room temperature
95 g Dansukker Light Muscovado Sugar
1 1/2 tsp Dansukker Vanilla Sugar
270 g plain flour
1 tsp baking powder
1 pinch of salt
Fig jam


Set the oven temperature to 200 °C.

Whisk together the butter, sugar and vanilla sugar until light and fluffy.

Combine the flour, baking powder and salt in a bowl, and carefully fold into the butter mixture.

Divide the mixture between 20 small muffin forms and press a small hole in the dough with a floury finger.

Fill the hole with fig jam.

Bake in the lower part of the oven for 14-16 minutes until light brown. Remove the cakes and leave to cool.

The recipe was made by

Dansukker

Ginger cookies

Ginger cookies

About 20 cookies 50 minutes + refrigerate overnight
Ingredients

200 g butter at room temperature
90 g Dansukker Cane Sugar
1 tbsp Dansukker Light Syrup
30 g almonds
30 g hazelnuts
75 g chocolate
300 g plain flour
1 tsp bicarbonate
1 tsp Dansukker Vanilla Sugar
1 1/2 tsp ground ginger


Whisk the butter, sugar and syrup together well.

Chop the almonds, hazelnuts and chocolate and add to the butter mixture.

Combine the flour, bicarbonate, vanilla sugar and ginger in a bowl, and fold in the butter mixture. Work together to make a smooth dough.

Roll the mixture into rolls about 4-5 cm thick. Cover the rolls in plastic film and leave in a cool place overnight.

Set the oven temperature to 175 °C.

Cut the rolls into slices about 1 cm wide and place on a baking sheet lined with baking parchment. Bake for about 10–12 minutes.

Tips
Layer the ingredients in a jar, and give as a present as a Cake in a Jar!

The recipe was made by

Dansukker

Shortcrust pastry

Shortcrust pastry

About 50 cookies about 2 hours
One base for many treats!
Ingredients

300 g plain flour
85 g Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
200 g butter, fridge temperature
1 egg yolk


Work the flour, sugar, vanilla sugar and butter together in a food processor or on a baking sheet. Add the egg yolk. Do not overwork the dough. Put in the refrigerator for at least 1 hour. Set the oven at 200°C. Bake the dough out and cut into shapes and bake in the lower part of the oven for 8 minutes. Remove the cakes and leave to cool. Decorate as suggested below.

Icing
1 egg white
2 ml vinegar
240 g Dansukker Icing Sugar

Whisk the ingredients together to a firm thick mixture using an electric whisk.

Cake calendar
Roll out the dough until about 2 cm thick. Cut out round cakes. Make the icing for decoration and melt chocolate in a bowl over boiled water. When the cake is baked and cooled, spread with the icing and leave to set. Then you write the numbers 1-24 on the Advent cakes with the melted chocolate. Or write the numbers 1-24 using icing directly onto the cakes.

Place cards
Guaranteed fun and a snack by letting the guests eat their place cards!

The recipe was made by

Dansukker

Chewy chocolate cookies with orange

Chewy chocolate cookies with orange

makes 40
Ingredients

175 g butter
225 g Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
4 tbsp Dansukker Muscovado Syrup
5 tbsp cocoa powder
210 g plain flour
4 tsp baking powder
Zest of 1/2 an untreated orange
1 egg for glazing
Dansukker Nib Sugar for decorating


Preheat the oven to 200 °C.
Mix the butter, sugar, vanilla sugar and syrup until fluffy.
Add the dry ingredients.
Roll the mixture into rolls about 1 cm wide. Place them on a baking sheet lined with baking parchment and flatten them slightly.
Glaze with egg and sprinkle nib sugar over the top.
Bake in the oven at for 10-12 minutes. Remove from the oven and allow to cool. Cut into diagonal pieces while the rolls are still slightly warm.

The recipe was made by

Dansukker

Christmas Jitterbug cookies

Christmas Jitterbug cookies

makes about 35
Ingredients

240 g plain flour
60 g Dansukker Icing Sugar
200 g butter or margarine, softened
1 egg yolk

Meringue mixture
2 egg whites
65 g Dansukker Brown Sugar Dry
10 g gingerbread spice


Mix the flour and icing sugar in a bowl. Add the cut up fat and mix to breadcrumbs with a fork. Add the egg yolk and work into a dough. Put in the refrigerator for at least 1/2 hour. Whisk the egg white until stiff. Mix in the sugar and spices carefully.

Roll out the dough into a rectangle measuring about 50 x 30 cm. Spread the meringue mixture over the dough. Roll it up. Place in the freezer for about 1/2 hour so that the roll is thoroughly chilled. Set the oven temperature to 160 °C. Cut into slices a good 1/2 cm thick and place on a baking tray lined with greaseproof paper. Bake in the centre of the oven for about 20 minutes.

The recipe was made by

Dansukker

Broken dreams

Broken dreams

makes about 35
Ingredients

2 dl Dansukker Granulated Sugar
3 1/2 dl plain flour
1 tsp baking powder
Pinch of salt
1 tsp Dansukker Vanilla Sugar
2-3 tbsp cocoa powder
2 eggs
1/2 dl rapeseed oil

To coat
Dansukker Icing Sugar


Combine all the dry ingredients in a bowl. Add the oil and egg and work into a dough. Put the dough in a plastic bag and refrigerate for 1 hour. Roll the dough into 35 balls. Dip them in the icing sugar and place on parchment-lined baking trays. Bake in the centre of the oven at 150 °C for approx. 10 minutes. Leave to cool on a wire rack. Store in a dry, airtight container.

The recipe was made by

Dansukker

Christmas kisses

Christmas kisses

makes 40
Ingredients

200 g butter, softened at room temperature
125 ml Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
425 ml plain flour

To decorate
1 egg white
100 g finely chopped hazelnuts

Topping
100 g soft nougat
50 g dark chocolate
1 tbsp Dansukker Glucose Syrup


Start by finely chopping the nuts. Work the ingredients until they form a dough. Place the dough on the work surface and divide into 40 pieces. Form round pastries, glaze with egg white and then dip in the chopped nuts. Make a well in the middle of each pastry. Place on parchment-lined baking sheets. Bake in the centre of the oven at 175 °C for approx. 15 minutes. Leave to cool on a wire rack.

Melt the ingredients for the topping together in a bowl over a bain-marie. Leave to cool and then whisk the mixture using an electric whisk. Click or pipe peaks onto the pastries. Store in a cool place.

The recipe was made by

Dansukker

Delicious pepper nuts

Delicious pepper nuts

Ingredients

250 g margarine or butter
200 g Dansukker Granulated Sugar
1 tbsp Dansukker Light Syrup or Dark Syrup
1 egg
1 tsp ginger
1 tsp cinnamon
1 tsp cloves
2 tsp bicarbonate of soda
approx. 6.5 dl plain flour


Mix the butter, sugar and syrup until fluffy. Add the egg and mix well. Mix in the eggs, spices, bicarbonate and most of the flour.

Knead the dough on a work surface with the remainder of the flour.

Roll the dough into walnut-sized balls. Place them on a greased baking sheet.

Bake the gingerbread nuts for 15 minutes at 150 °C.

Leave the cookies to cool on the baking sheet.

The recipe was made by

Dansukker

Nougat dreams

Nougat dreams

makes 25
Ingredients

125 g butter or margarine, softened
1 dl Dansukker Icing Sugar
2 tbsp Dansukker Vanilla Sugar
1 egg yolk
3 dl plain flour
1/2 tsp baking powder

Filling
50 g hazelnut paste (Odense Nougat)
25 g walnuts, chopped
1 tbsp dark rum

Decoration
50 g hazelnut paste (Odense nougat)


Beat the butter or margarine, icing sugar and vanilla sugar until light and fluffy. Add the egg yolk. Combine the flour and baking powder and work into the mixture. Refrigerate for 1 hour.

Melt the nougat in a bowl over a pan of hot water. Add the nuts and rum. Refrigerate until set. Then shape the mass into 25 balls.

Shape the dough into a sausage and cut it into 25 slices. Place a nougat ball on each slice of dough and fold it up around the nougat ball. Place the cakes on a parchment-lined baking sheet and bake in the centre of the oven for about 20 minutes at 160 °C, hot air oven 140 °C. Leave to cool on a wire rack.

Put the nougat in a plastic piping bag and tie a tight knot in the end. Place the bag in a bowl of hot water until the nougat has melted. Cut off the tip of the bag and pipe the nougat over the cakes.

The recipe was made by

Dansukker

Vanilla wreaths

Vanilla wreaths

makes 75
Ingredients

8 dl plain flour
375 g butter
3 dl Dansukker Granulated Sugar
2 1/2 dl almonds
1 egg
2 tsp Dansukker Vanilla Sugar


Set the oven temperature to 200 °C.

Mix the butter in the flour until crumbs form. Add the sugar and vanilla sugar.

Blanch, peel and finely chop the almonds. Stir the chopped almonds into the mixture together with the egg. Knead the dough well. Refrigerate for 1 hour.

Shape into wreaths, and place on a greased or greaseproof paper-lined baking tray. Bake the vanilla wreaths in the centre of the oven for approx. 10 minutes onto a wire rack to cool.

The recipe was made by

Dansukker

Christmas Farmers

Christmas Farmers

makes about 40
Ingredients

4 1/4 dl plain flour
1 1/2 dl Dansukker Brown Sugar
1 tsp Dansukker Vanilla Sugar
1 tbsp Dansukker Light Syrup
1 1/2 tsp baking powder
1 tbsp gingerbread spice
50 g chopped sweet almonds
150 g butter or margarine, softened


Combine all the ingredients in a bowl and work into a dough. Put the dough in a plastic bag and refrigerate for 1 hour. Shape the dough to a sausage measuring about 5 cm across, and cut into 0.5 cm thick slices. Place on a parchment-lined baking sheet. Bake at the centre of the oven at 200 °C for approx. 10 minutes.

The recipe was made by

Dansukker

You will find more recipes for Christmas cakes here »