Name: Peberkiks Danish Christmas Cookies: A Festive Recipe & Baking Guide
Prep time: 30 min
Cook time: 10 min
Total time: 160 min
Yield: 36-48 cookies
Ingredients: 250g (1 cup + 1 tablespoon) unsalted butter, softened; 125g (½ cup + 1 tablespoon) granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 375g (3 cups) all-purpose flour, plus more for dusting; 1 teaspoon baking powder; ½ teaspoon ground cardamom; ½ teaspoon ground ginger; ¼ teaspoon ground cloves; Pinch of salt; 1 large egg, beaten; 1 tablespoon milk or water; Pearl sugar; Chopped almonds

Peberkiks Danish Christmas Cookies, those delightfully thin and crispy spiced biscuits, are about to become your new holiday baking obsession! Imagine the warm, inviting aroma of cinnamon, cardamom, and ginger filling your kitchen as you prepare these traditional treats. But be warned: these cookies are incredibly addictive! One bite, and you'll understand why they're a staple in Danish homes during the festive season.

These aren't just any cookies; they're a taste of Danish history. Peberkiks, meaning "pepper biscuits," have been enjoyed in Denmark for centuries, with recipes passed down through generations. While the exact origins are shrouded in a bit of mystery, it's believed that spiced cookies like these were initially enjoyed by the wealthy, as spices were a luxury. Over time, they became a beloved treat for everyone, especially during Christmas, symbolizing warmth, togetherness, and the joy of the season.

What makes Peberkiks Danish Christmas Cookies so irresistible? It's the perfect balance of sweet and spice, combined with a satisfyingly crisp texture. They're not overly sweet, making them the ideal accompaniment to a cup of coffee or tea. Plus, they're surprisingly easy to make, requiring minimal ingredients and effort. Whether you're a seasoned baker or a novice in the kitchen, you can easily whip up a batch of these delightful cookies and impress your friends and family with a taste of authentic Danish Christmas cheer. So, gather your ingredients, preheat your oven, and let's embark on a baking adventure that will fill your home with the magic of the holidays!

Ingredients:

For the Dough:

250g (1 cup + 1 tablespoon) unsalted butter, softened
125g (½ cup + 1 tablespoon) granulated sugar
1 large egg
1 teaspoon vanilla extract
375g (3 cups) all-purpose flour, plus more for dusting
1 teaspoon baking powder
½ teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground cloves
Pinch of salt

For the Egg Wash:

1 large egg, beaten
1 tablespoon milk or water

For Sprinkling (Optional):

Pearl sugar
Chopped almonds

Preparing the Dough:

Cream the Butter and Sugar: In a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure the butter is properly softened; otherwise, you'll end up with lumps in your dough. I like to let mine sit out for about an hour before starting.
Add the Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Scrape down the sides of the bowl to ensure everything is evenly mixed. The mixture might look slightly curdled at this point, but don't worry, it will come together when you add the dry ingredients.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, cardamom, ginger, cloves, and salt. Whisking ensures that the baking powder and spices are evenly distributed throughout the flour. This is crucial for a consistent flavor and texture in your cookies.
Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can develop the gluten in the flour and result in tough cookies. I usually add the dry ingredients in three additions, mixing until just incorporated after each addition.
Form the Dough into a Disc: Turn the dough out onto a lightly floured surface and gently knead it into a smooth disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This chilling time is essential for allowing the gluten to relax and the flavors to meld together. It also makes the dough easier to roll out.

Rolling and Cutting the Cookies:

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper. Parchment paper prevents the cookies from sticking and makes cleanup a breeze.
Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to a thickness of about 3-4mm (?-¼ inch). Keep the surface and rolling pin lightly floured to prevent the dough from sticking. If the dough is too cold and cracks, let it sit at room temperature for a few minutes to soften slightly.
Cut Out the Cookies: Use your favorite cookie cutters to cut out shapes from the dough. I love using traditional Christmas shapes like stars, hearts, and trees, but you can use any shapes you like. Dip the cookie cutters in flour before each cut to prevent sticking.
Place Cookies on Baking Sheets: Carefully transfer the cut-out cookies to the prepared baking sheets, leaving about 1 inch of space between each cookie.
Re-roll Scraps: Gather the dough scraps, re-roll them, and cut out more cookies until all the dough is used. Keep in mind that the cookies made from re-rolled dough may be slightly tougher than the first batch.

Baking and Decorating:

Prepare Egg Wash: In a small bowl, whisk together the egg and milk or water to create the egg wash.
Brush with Egg Wash: Brush the tops of the cookies with the egg wash. This will give them a beautiful golden-brown color and a slight sheen.
Sprinkle with Sugar or Almonds (Optional): If desired, sprinkle the cookies with pearl sugar or chopped almonds before baking. This adds a festive touch and a bit of extra flavor and texture.
Bake the Cookies: Bake for 8-12 minutes, or until the edges are lightly golden brown. The baking time will vary depending on the thickness of your cookies and the accuracy of your oven. Keep a close eye on them to prevent burning.
Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Peberkiks:

Don't Overmix the Dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading too much during baking and for developing the flavors.
Roll the Dough Evenly: Rolling the dough to an even thickness ensures that the cookies bake evenly.
Don't Overbake the Cookies: Overbaked cookies will be dry and brittle. Bake until the edges are lightly golden brown.
Store Properly: Store the cooled cookies in an airtight container at room temperature for up to a week.
Spice Variations: Feel free to adjust the spices to your liking. You can add a pinch of white pepper for a more traditional peberkiks flavor, or experiment with other warm spices like nutmeg or allspice.
Gluten-Free Option: To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a little extra liquid to the dough to achieve the right consistency.
Vegan Option: To make these cookies vegan, substitute the butter with a vegan butter alternative, the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and the milk in the egg wash with plant-based milk.

Serving Suggestions:

Peberkiks are perfect for enjoying with a cup of coffee or tea during the holiday season. They also make a wonderful addition to a Christmas cookie platter or a homemade gift for friends and family. You can also use them to decorate gingerbread houses or as edible ornaments for your Christmas tree.

Make Ahead Instructions:

The dough can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 2 months. Thaw the dough in the refrigerator overnight before rolling out and baking.

Troubleshooting:

Cookies Spreading Too Much: If your cookies are spreading too much during baking, the dough may be too warm. Try chilling the dough for a longer period of time before rolling it out. Also, make sure your oven is not too hot.
Cookies Too Tough: If your cookies are too tough, you may have overmixed the dough. Be careful not to overmix the dough when adding the dry ingredients.
Cookies Burning: If your cookies are burning, your oven may be too hot. Try lowering the oven temperature by 10-15 degrees and baking for a longer period of time.

Enjoy!

I hope you enjoy making and eating these delicious Peberkiks Danish Christmas Cookies! They are a cherished tradition in my family, and I'm sure they will become a favorite in yours as well. Happy baking!

Conclusion:

So, there you have it! These Peberkiks Danish Christmas Cookies are more than just a recipe; they're a little piece of Danish hygge that you can bring into your own home. The delicate balance of sweet and spicy, the satisfying snap with every bite, and the comforting aroma that fills your kitchen – it all adds up to a truly special treat that deserves a place on your holiday baking list. Why is this recipe a must-try? Well, beyond the incredible flavor, it's surprisingly simple to make. The dough comes together quickly, and the rolling and cutting are actually quite therapeutic. Plus, these cookies keep incredibly well, making them perfect for gifting or enjoying throughout the holiday season. Forget those overly complicated, fussy recipes that leave you feeling stressed and defeated. These Peberkiks are all about embracing the joy of baking and creating something truly delicious with minimal effort. But the best part? The versatility! While I love them just as they are, there are so many ways to customize these cookies to your liking. For a richer flavor, try using brown butter instead of regular melted butter. The nutty notes will complement the spices beautifully. If you're feeling adventurous, add a pinch of cardamom or a dash of orange zest to the dough. And for a festive touch, consider dipping the cooled cookies in melted white chocolate and sprinkling them with crushed peppermint candies. Serving suggestions are endless! These Peberkiks are fantastic on their own with a cup of hot coffee or tea. They're also a delightful addition to a cheese board, providing a sweet and spicy counterpoint to savory cheeses. And of course, they're the perfect treat to leave out for Santa (or to sneak a few of yourself!). I personally love crumbling them over vanilla ice cream for a simple yet elegant dessert. You can even use them as a base for mini cheesecakes or as a crunchy topping for fruit crumbles. Don't be intimidated by the fancy name – these cookies are incredibly approachable and rewarding to make. I promise, once you try them, you'll be hooked! They're the perfect way to add a touch of Danish charm to your holiday celebrations. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the magic of Peberkiks Danish Christmas Cookies. I'm confident that this recipe will become a cherished tradition in your family, just as it has in mine. I truly hope you give this recipe a try. And when you do, please, please, please share your experience! I'd love to hear about your variations, your serving suggestions, and most importantly, how much you enjoyed them. Tag me in your photos on social media, leave a comment below, or send me an email. I can't wait to see your creations and hear your stories. Happy baking, and God Jul!