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Molasses Cookies (Brunkager)

Yields about 10 dozen


  • 1 pound butter
  • 1 cup dark brown sugar
  • 1-1/4 cup white sugar
  • 1 cup molasses
  • 1/2 cup pure maple syrup
  • 3 to 4 teaspoons ground cinnamon
  • 2 teaspoons ground allspice
  • 2 teaspoons ground cloves
  • 1/2 teaspoon salt
  • 2 cups sliced almonds (optional)
  • about 6 cups all-purpose flour


  1. In a large saucepan, melt the butter, dark and white sugar, molasses and maple syrup. Stir until it is just about to boil, then remove from heat. Cool until lukewarm.
  2. Sift together the spices and stir into the butter mixture.
  3. Add the sliced almonds. Then stir in the flour to make a non-sticky dough.
  4. Remove the dough from the mixing pan and transfer it to a mixer. Mix well.
  5. Remove from the mixing bowl and use portions of dough to roll cylinders 2 inches in diameter and 6 inches long.
  6. Wrap the cylinders in plastic wrap and refrigerate overnight until very hard.
  7. The next day, cut the cylinders into very thin slices-the thinner the better.
  8. Bake in a preheated oven at 350F for 6 to 8 minutes.

Hudson Valley Restaurant Week is back this April 8-21!