1986 winner sirups kager danish brown spice cookies baked goods
Tilda Landaverde
Ingredients
- All-purpose flour (for a traditional texture)
- Brown sugar (provides rich, caramel-like sweetness)
- Spices: Cinnamon, nutmeg, allspice, and ginger (classic holiday flavors)
- Butter (unsalted, for better flavor control; use 1 cup)
- Molasses (adds depth of flavor; typically 2 tablespoons)
- Eggs (use 2 large eggs for binding the cookie dough)
- Vanilla extract (1 teaspoon to enhance overall flavor profile)
- Baking soda (a pinch helps in rising and texture)
- Salt (a small amount, about ¼ teaspoon, balances sweetness)
**SEO-friendly Keywords:**
brown sugar, spices, cinnamon, nutmeg, allspice, ginger, butter, molasses, eggs, vanilla extract, baking soda, salt
Steps
### How to Make Delicious 1986 Winner Kager Danish Brown Spice Cookies
Kager Danish brown spice cookies are a classic treat that bring back nostalgic memories of the 1980s. This recipe will guide you through making these delightful cookies, perfect for any occasion.
#### Ingredients:
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp allspice
- 3/4 cup unsalted butter, softened (about 6 tbsp)
- 3/4 cup packed light brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 tsp vanilla extract
#### Equipment:
- Mixing bowls
- Rolling pin
- Cookie cutter
- Baking sheet
- Parchment paper or silicone mat
### Step-by-Step Guide:
#### **Preparation**
1. **Gather Ingredients and Preheat Oven**: Start by measuring all your ingredients, preheating the oven to 350°F (175°C), and lining a baking sheet with parchment paper.
2. **Mix Dry Ingredients**: In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and allspice. Set aside.
#### **Making the Dough**
1. **Cream Butter and Sugars**: In a large mixing bowl, beat the softened butter and sugars until light and fluffy.
2. **Add Egg and Vanilla**: Beat in the egg, then add vanilla extract to enhance the flavor.
3. **Combine Wet and Dry Ingredients**: Gradually mix in the dry ingredients from step 2 into the wet mixture until just combined.
#### **Rolling and Cutting**
1. **Chill Dough**: Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to an hour. This chilling helps keep the cookies tender.
2. **Roll Out Dough**: On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness using a rolling pin.
#### **Baking**
1. **Cut Cookies**: Use cookie cutters to cut out shapes and place them onto the prepared baking sheet, spacing them an inch apart.
2. **Bake**: Bake for 9-11 minutes or until golden brown on the edges but still soft in the center. Keep an eye on them as they can burn quickly.
#### **Cooling and Enjoying**
1. **Remove from Oven**: Once done, let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
2. **Serve Warm or Store**: Serve warm if you prefer a softer texture or store in an airtight container at room temperature.
### SEO-Friendly Keywords:
- Kager Danish brown spice cookies
- 1980s cookie recipe
- Classic Danish baked goods
- Brown sugar cookies with spices
### Tips for Success:
- Ensure your butter is softened, not melted.
- Don’t overmix the dough to maintain a light texture.