Sweet • Sour • Savory

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Jødekager, Jewish Cookies

Christmas, Cookies, HolidayTove Balle-PedersenComment
Jødekager, Jewish Cookies

Jødekager, Jewish Cookies

December 7th.

Jødekager, aka Jewish cookies, is another classic Danish christmas cookie. It might seem weird that jødekager is a christmas cookie, but this type of cookies you would find at the jewish bakers in the 1700's in Denmark. 

Jødekager has always been a family favorite, and I can't see that changing.

Makes about 60 cookies


  • 325 g all-purpose flour
  • 250 g butter
  • 175 g sugar
  • 2 egg yolks


  • 1 egg white
  • 3 tablespoons sugar
  • 1 tablespoon cinnamon 
  • 30-40 blanched almonds


Mix flour and butter. I use a pastry cutter to incorporate the butter in the flour mixture. Mix until the butter/flour mixture resembles wet sand. Mix in sugar and egg yolks. Be careful not to overwork the dough. 

Let the dough cool for 30-45 minutes before rolling it out on a floured surface. It needs to be about 0.1-0.2-inch (3-5 mm) thick. Cut out the cookies with a 2-inch cookie cutter, and place them on a parchment lined baking sheet. Brusk each cookie with egg white, and sprinkle with a mixture of sugar and cinnamon. Place a half almond on top.

Bake the cakes for 5-7 minuters until the edges gets light golden in color.

Cool the cookies on a wire rack and store them in an airtight container at room temperature.