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Pebernødder cookies are a staple in every Danish household during the Christmas season. They are usually light brown in color, small in size, crispy, and generously seasoned with a variety of spices such as cardamom, cinnamon, nutmeg, ginger, clove, and white pepper.
Even though they can be made throughout the year, the cookies are traditionally prepared in the days preceding and following Christmas. They are also the perfect complement to a cup of coffee or tea. Not much is known about the origin of these traditional cookies, but it is believed that they date back to the 1500s.
Jodekager are Danish cookies that are traditionally made for Christmas. Also known as Jewish cookies, they're made with butter, flour, sugar, and eggs, then brushed with eggwash and topped with a combination of chopped almonds, sugar, and cinnamon.
It is believed that the cookies are called Jewish cookie because they were prepared and sold by Jewish bakeries in the 1700s. In Denmark, no Christmas cookie plate would be complete without these crispy cookies.
Various types of Danish cookies are all united under the name småkager. This broad group incorporates traditional and modern varieties which differ in ingredients, shape, and consistency. Today, they are usually prepared with wheat flour and mostly incorporate ingredients such as chocolate, marzipan, dry fruits, different flavorings, and nuts.
Even though they are enjoyed all year round, they are an indispensable part of Christmas tradition in Denmark. Industrially produced varieties are usually sold in famous round tins which are traditionally gifted as a Christmas present.
VARIATIONS OF Småkager
MOST ICONIC Småkager
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Vaniljekranse are one of the most famous Danish cookies. They consist of a simple buttery dough which is extruded into long strips and then formed into small circles. These traditional cookies are distinguished by a light taste of vanilla and the addition of ground almonds, which make them incredibly crispy.
They are usually baked throughout December, and whether enjoyed as a dessert or given as a present, vaniljekranse cookies are one of the favorite Danish Christmas traditions.
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Kammerjunker are popular Danish double-baked cookies. Made with wheat flour and butter, the dough is primarily rolled into a log and baked, then sliced and baked again until crispy. The cookies are usually small in size, typically flavored with cardamom, vanilla, and lemon zest.
Even though they can be eaten plain, they are usually enjoyed alongside koldskål, a creamy and refreshing buttermilk dessert.
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Chokladbollar, or chocolate balls, are a classic Swedish no-bake treat made primarily from oats, sugar, cocoa powder, and butter. They are often rolled in coconut flakes, sprinkles, or pearl sugar for decoration. The dough is mixed and shaped into small balls before being chilled.
Traditionally, they were known by a controversial name that has since been replaced due to its offensive connotations. In Sweden, these treats are popular year-round, while in Denmark, they are associated with Christmas. Variants include adding coffee or arrack for different flavors.
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