Jødekager / Danish Christmas Cookies


Part three, of the Christmas cookie extravaganza 🙂 this weekend I baked jødekager whilst watching Elf, and it was so festive I almost couldn’t contain it. That film just has such an awesome soundtrack. And anything involving a cookie cutter has got Christmas written all over it. Do non-Christmassy cookie cutters even exist? Unfortunately my most favourite cookie cutter, a little pig cookie cutter, is at my parents’ house, so there will be no little piggie shaped cookies this year. We also have a giraffe cookie cutter, I’m sad to say I also forgot to get that one. So hearts, stars and Christmas trees had to suffice.

The literal translation of jødekager is ʽJewish cakesʼ; the theory is that the cookies got their name because they resembled a type of cookie/biscuit that was traditionally sold in Jewish bakeries and shops in Copenhagen a few hundred years back. They’re basically a crispy, buttery cookie with cinnamon sugar and almonds on top, and they are super yummy, sort of like a Danish snickerdoodle. We almost always make them at my house around Christmas time, ever since I was little.

You can roll the dough into logs and slice it, after cooling, or go the traditional route and roll/cut out the dough, as I did here 🙂 Happy baking!

Adapted from Louises madblog

  • 250 g (2 cups) flour
  • 150 g (2/3 cup) butter
  • 100 g (1/2 cup) sugar
  • 1 egg
  • about 40 g (3/8 cup / 1.5 ounces) blanched + chopped/sliced almonds
  • 3 tbs sugar + 2 tbsp ground cinnamon
  • 1 egg (for brushing)

Rub the butter into the flour; add the sugar, then mix the egg in with your fingers and press the dough together.

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Cover the dough in the bowl and leave in the fridge for at least half an hour.

Roll out on a lightly floured surface, as thinly as you can – about 2-3 mm – and cut into desired shapes.

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Place on a baking sheet covered in baking parchment. Brush with egg.

Mix the cinnamon and sugar in a small bowl. In another small bowl, add a bit of cinnamon sugar to the almonds.

Sprinkle a bit of cinnamon sugar on each cookie, followed by a bit of the almonds.

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Bake at 200°C/400°F for 6-8 minutes, until lightly golden. Carefully transfer to a cooling rack to cool completely.

The cookies will keep for 2-4 weeks in a cookie tin/airtight container (if using a plastic container, be sure to line it with baking parchment to keep the cookies from getting soft).

Makes for about 45 cookies (depending on how big your cookie cutters are).

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