Brune Kager Ginger Cookies Recipes

ULTIMATE GINGER COOKIE

Steps:

• Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.
• In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.
• Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

BRUNE KAGER (GINGER COOKIES)

Steps:

• Combine molasses, brown sugar and shortening in pan.
• Heat and cook 4 minutes then cool to lukewarm.
• Stir in 1 cup of the flour and the remaining ingredients.
• Stir in remaining flour.
• Roll out on a lightly floured surface until 1/8 inch thick or thinner.
• Cut chosen shapes with cookie cutters.
• Place on a lightly greased baking sheet and place a sliver of almond in the center of each cookie.
• Bake at 375 F for about 5 minutes.
• Watch closely so they don't burn.
• Mrs. Skov adds that these cookies will keep in a tight container "almost forever" -- at least 2 months.

CRISPY GINGER COOKIES

Steps:

• Preheat oven to 180º Celsius (356º Fahrenheit).
• Use an electric beater to beat the butter and sugar together. Beat until the mixture is combined and has become creamy.
• Add the egg and continue to beat well.
• Add the flour, crystallised ginger and half of the cornflakes (1 cup). Mix together with either a spoon or your hands.
• On a tray, crush the rest of the cornflakes with a rolling pin until the cornflakes are fine.
• Scoop a teaspoonfull of the mixture and use your hands to shape into balls which you then roll in the cornflakes you crushed earlier.
• Grease a baking tray with cooking spray/butter or cover with baking paper. Put the cornflake covered balls on the tray about 5cm apart from each other. Flatten the top of the ball with a fork gently.
• Bake for 10-20 minutes until the cookies are firm and have a light, golden color.
• Leave cookies on the baking tray for a couple of minutes before transferring to a wire rack to cool. The cookies start to really crispen once cooled.

GINGER - BROWN SUGAR COOKIES

Steps:

• Heat oven to 375°F.
• Beat brown sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed.
• Stir in flour, baking soda and gingers.
• Shape dough by rounded teaspoonfuls into 1 inch balls.
• Place about 2 inches apart on ungreased cookie sheet.
• Flatten to 1/2 inch thickness with greased bottom of glass dipped in sugar.
• Bake 8-10 minutes or until edges are set.
• Remove from cookie sheet to wire rack; cool.
• Optional: Dip half of each cookie in a thin vanilla glaze or melted white chocolate. Let stand on waxed paper until coating sets.

DANISH "BRUN KAGER" BROWN COOKIES

Steps:

• Melt the butter, sugar& corn syrup together.
• Sift dry ingredients and add to melted mixture.
• Form into 2 or 3 rolls, about 2" high, wrap in plastic so the rolls are completely sealed and chill in the refrigerator for at least a week, 2 weeks is better Slice thinly and place on a buttered cookie sheet (Just over a 1/4").
• Bake in moderate oven 375f for 5-7 minutes.