What is the name of a Jewish cookie?

A Real Purim Story: How Hamantaschen Cookies Got Their Name Many Jewish people have been getting ready for Purim — the Jewish holiday that begins on Saturday night — by baking hamantaschen cookies, triangular treats made of dough with poppy seeds or fruit jam in the middle.

Who brought the cookie to America?

" Early English and Dutch immigrants first introduced the cookie to America in the 1600s. While the English primarily referred to cookies as small cakes, seed biscuits, or tea cakes, or by specific names, such as jumbal or macaroon, the Dutch called the koekjes, a diminutive of koek (cake)...

What's the difference between sugar cookies and butter cookies?

The biggest difference between sugar cookies and butter cookies is that sugar cookies are often rolled thin and cut out using cookie cutters . While butter cookies will hold their shape while baking, the dough is much softer and for best results should be piped onto a baking sheet and then baked.

Why are they called Danish cookies?

The deliciously Danish cookies first began coming out of the oven in the Danish village of Helsingoer in 1966. The bakery was known for its dedication to fine Danish baking traditions. To honor that, they named them Royal Dansk cookies. Dansk, which means Danish, makes the literal translation, Royal Danish cookies .

What are Danish cookies called?

Butter cookies, also known as Danish butter cookies, are cookies originating in Denmark consisting of butter, flour, and sugar. They are similar to shortbread cookies. The butter cookie is often categorized as a "crisp cookie" due to its texture, caused in part by the quantity of butter and sugar.

What is the oldest cookie?

Pizzelles are the oldest known cookie and originated in the mid-section of Italy. They were made many years ago for the “Festival of the Snakes” also known as the “Feast Day of San Domenico”.

What is cookie slang for?

Informal. dear; sweetheart (a term of address, usually connoting affection).

What is cookie a nickname for?

In slang, "cookie" is often used as a term of endearment or affectionate nickname for someone, especially a woman . It is similar to terms like "sweetie" or "honey" and is used to express fondness or admiration for someone [1].

What is the best sugar for cookies?

In that role, white sugar aerates the dough when creamed with butter for thick and puffy cookies. Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more.

What does extra sugar do to cookies?

By adding extra sugar, you can bake the cookies to a slightly higher temperature without over-baking , which will allow for a crispier final cookie as well as deeper flavor development.

Is Cookie Butter better for you than peanut butter?

Considering the above point, it's a wonder that cookie butter isn't loaded with sugar and fat. There are only 90 calories in one serving (a tablespoon), six grams of fat, and only five grams of sugar. The only real downside is that unlike peanut butter, cookie butter offers virtually no protein .

Why do Jews eat rugelach?

Rugelach are often served on Jewish holidays like Hanukkah and Shavuot, though of course they can (and should!) be made throughout the year. Our family typically serves them during Rosh Hashanah, when sweet foods are made to signify a sweet new year .

What are kosher cookies?

“Kosher,” simply put, is a term used to describe food that complies with the strict dietary standards of traditional Jewish law . We are supervised by OK Kosher. Our cookies are Parve, meaning they do not contain any dairy or meat products.

Danish Jewish Cookies (Jødekager), the traditional recipe (2024)

Published: Dec 11, 2019 · Modified: Apr 11, 2020 · About 3 minutes to read this article. · By Kim Nielsen

Original and traditional recipe for the most delicious Nordic cookies called Jewish cookies or Jødekager in Danish. These cookies are very easy-to-make and traditionally served during Christmas and loved by everyone.

Jump to Recipe Print Recipe

Jewish cookies is a very popular and delicious small Christmas cookies. We both remember having had these cookies when we were kids and today it's one of our great Christmas traditions to make these cookies. When they are in the oven they spread out the most wonderful scent of Christmas - which is one of the reasons we love to make them. We have read that this cookie got the name, Jewish cookie, because it was made and sold by Jews bakeries back in the 1700 century. A Jewish cookie, or Jødekager as it's called in Danish, is a small and simple cookie sprinkled with a mixture of sugar, cinnamon and chopped almonds.

So simple but also so delicious!

See also: Recipe for original Nordic Christmas butter cookies

The recipe for these cookies are very easy to make and the step where the cookies are shaped using a glass cup or jar is especially a lot of fun for the kids - we both remember that we loved to make these cookies when we were kids. You can easily make the dough for these cookies a day in advance if you just keep it refrigerated.

If you are interested in more traditional Nordic Christmas recipes then I have an entire section here on my blog dedicated - Find it by browsing the menu .

Jewish Cookies

Print Recipe Rate Recipe

Prep Time: 45 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Course: Christmas cookie

Cuisine: Danish

Keyword: Nordic Christmas

Servings: 50 cookies

Author: NordicFoodLiving.com

Ingredients

Metric - US Customary

Cookie dough

150 g butter
250 g all-purpose flour
100 g sugar
1 egg

Topping

1 egg
50 g almonds (chopped)
3 tbsp sugar
2 tsp cinnamon

Instructions

In a large bowl; add the flour and butter. Use your hands to crumble/mix the butter with the flour. Add the sugar and mix again.
Add one egg and assemble the dough.
Cover the bowl with some plastic foil and place it in the fridge for about 30 minutes.
Use a rolling pin and roll the dough into a sheet with a thickness of about 2-3 mm (~1/10 inch).
See Also
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Use a small glass with a diameter of about 5-6 cm (~2 inch) to cutout the cookies.
Place the cookies on an oven tray lined with parchment/baking paper.
Brush the cookies with a beaten egg.
For the topping. Chop the almonds and mix them with sugar and cinnamon. Sprinkle the mixture over the cookies.
Bake the cookies at 200 C (400 F) for about 6-8 minutes.
Keep the cookies in a glass or cookie jar with some baking paper at the bottom so that they stay crisp.

Notes

Keep the cookies in an air tight container to keep the crispness.

Reader Interactions

Comments

Pete Giegerich
June 05, 2015 at 6:21 am
Grew up watching and eating Jodekager and Brunkager being made. Will now make some for Christmas 2015 and surprise the family with this wonderful find. I'm tempted to make some soon.
Reply
- Louise Dam
  June 05, 2015 at 1:02 pm
  I'm so glad we could help you with this recipe. Good luck with the baking. I say you should make some right ahead. Just to be ready for christmas :-)
  Reply
Frida
December 16, 2015 at 12:18 pm
Hej
Jeg synes det er nogle VILDT flotte billeder! Jeg vil derfor høre om det er muligt, at jeg må låne det til et skoleprojekt? Da jeg skal en opskrift. Det er det billede hvor du former kagerne med et glas :)
Reply
- Louise Dam
  December 16, 2015 at 9:31 pm
  Hej Frida
  Du må gerne låne billedet :-)
  Reply
Lado
March 29, 2016 at 5:18 pm
Thanks for the recipes they came out amazing
Reply
- Louise Dam
  April 02, 2016 at 5:28 pm
  Sounds great! :-)
  See Also
  Easy Copycat Crumbl Cinnamon Toast Crunch Cookies – Homemade Crumbl Cookie Idea – Desserts – Quick – Party Food Recipe
  Reply
Robin
August 28, 2016 at 3:40 pm
How thick do you roll the cookies out to, your directions say 1 inch but it looks more like an 1/8 inch from the pictures
Reply
- Kim Nielsen
  August 28, 2016 at 4:11 pm
  Hi Robin
  Thanks for letting me know about this mistake. The correct thickness is about 1/10 inch. I've also updated the recipe. :-)
  I hope you like the cookies
  Regards Kim
  Reply
- Jennifer Sterne
  December 14, 2018 at 5:56 pm
  I am going to try your recipe for Jødekage.
  I hope I have better success.
  Reply
Neil Sorensen
November 26, 2016 at 1:56 pm
My favorite cookie for Christmas. My Grandmother's recipe called for Baker's ammonium (ammonium carbonate) for extra crispness.
Reply
- Kim Nielsen
  November 28, 2016 at 6:34 pm
  This is also one of my favorite Christmas cookies. I did not know this trick about the Baker's ammonium - thanks for sharing :-) regards Kim
  Reply
  - Bo
    December 25, 2016 at 12:01 am
    Baker's ammonium = hjortetakssalt
    Reply
theo
April 16, 2017 at 7:36 am
can you give us some more recipes
Reply
- Kim Nielsen
  April 20, 2017 at 9:11 am
  Are there any specific recipes your are looking for?
  Reply
theo
April 16, 2017 at 9:00 am
kids recipes so kids can make them
Reply
Birgit K Rogers
November 26, 2018 at 2:59 am
Can I freeze them , so many cookies to make this year and would like to get started?
Reply
- Kim Nielsen
  November 27, 2018 at 5:52 am
  Actually, I have never tried to freeze them. However, it think that it is possible. I would do it before they are baked. Then you can bake a fresh batch whenever you feel for it.
  Reply
Jenny sterne
December 13, 2018 at 7:26 am
I baked Jødekager from a different recipe. I measured meticulously.
My Danish granny used to bake them but I thought I would try a different flavour
So I did rum essence as well as the cinnamon and sugar etc.
The dough tasted amazing but the baked cookies not so much.
Quite disappointing actually. I made the dough into a roll for easy slicing
And chilled it well.
They taste sort of floury.
They are not crisp. I had no salts of hartshorn so I saw that I can use baking powder.
Reply
Jennifer Sterne
December 14, 2018 at 6:03 pm
Should I reduce the oven heat slightly for a fan oven?
Reply
- Kim Nielsen
  December 15, 2018 at 7:20 am
  Yes that would be a good idea. maybe just 15-20 degrees.
  Reply
Leda Lewin Jessen
December 14, 2020 at 6:54 am
Hej Kim
Jeg underviser amerikanere i bagning og brugte din opskrift, da jeg tænkte, den var tilpasset/afprøvet på amerikansk vis. Men jødekagedejen bliver altså alt for våd, så jeg enten må tilføje mere mel eller mindre smør. Jeg nyder ellers dine opskrifter og deler altid din hjemmeside med folk, som gerne vil lave skandinavisk mad😉 Vh, Leda
Reply
- Kim Nielsen
  December 14, 2020 at 6:43 pm
  Hej Leda. Tak for din besked vedrørende Jødekagerne. Jeg har netop tjekket "oversættelsen" af ingredientslisten og umiddelbart ser den fin ud. Men jeg er da ked af at din kagedej blev for våd. Jeg må heller lige double tjekke opskriften endnu en gang. Igen, tak for at du har gjort mig opmærksom på dette. vh Kim (NordicFoodLiving.com)
  Reply

Danish Jewish Cookies (Jødekager), the traditional recipe (2024)

Jewish Cookies

Ingredients

Cookie dough

Topping

Instructions

Notes

Reader Interactions

Comments

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