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Kammerjunker from Denmark

Kammerjunker

Kammerjunker counts among the traditional food of Denmark, a cookie locals hold dear. · Denmark

★ 4.2
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

Kammerjunker counts among the traditional food of Denmark, a cookie locals hold dear.

About Kammerjunker

Kammerjunker counts among the traditional food of Denmark, a cookie locals hold dear. It is typically made with wheat, flour and butter.

🏛️ History & Culture

Kammerjunker, meaning "chamberlain" in Danish, is a traditional sweet cookie that has been a staple of Danish baking for centuries. Its precise origins are not clearly documented, but it is deeply rooted in the country's culinary heritage, often associated with the country's summer traditions.

The cookie's cultural significance is closely tied to its most iconic pairing: crumbled into koldskål, a cold buttermilk soup enjoyed during the warm months. This combination is a beloved Danish summer ritual, and while regional variations exist in the exact sweetness or shape, the cookie is enjoyed nationwide as a symbol of simple, seasonal comfort.

🍳 How to make Kammerjunker

AI-assisted, not kitchen-tested

Kammerjunker (Danish Cinnamon Sugar Cookies)

Kammerjunker are crisp, buttery Danish cookies traditionally served warm with coffee or alongside a Christmas dessert. The dough is pressed through a piping tip to create ridged, rosette-shaped cookies that are baked until deep golden.

Prep
20 min
Cook
12 min
Total
32 min
Serves
20 cookies
Difficulty
Medium

Recipe ingredients

  • 125 g (1 stick + 1 tbsp) unsalted butter, cold, cut into cubes
  • 100 g (¾ cup + 2 tsp) wheat flour, standard all-purpose/plain flour
  • 60 g (½ cup) granulated sugar
  • 1 whole (1 large) egg, room temperature
  • 1 tsp ground cardamom, or ground cinnamon, for a more traditional Danish flavor
  • 1 pinch fine salt
  • 50 g (¼ cup) granulated sugar, for the cinnamon-sugar coating
  • 1 tsp ground cinnamon, for the cinnamon-sugar coating

Steps

  1. 1 Preheat the oven to 200°C (400°F). Line two baking sheets with parchment paper.
  2. 2 In a medium bowl, whisk together the flour, cardamom or cinnamon, and salt.
  3. 3 In the bowl of a stand mixer fitted with the paddle attachment (or by hand), cream the cold butter and 60 g sugar on medium speed until pale and fluffy, about 3 minutes.
  4. 4 Add the egg and beat until fully incorporated and the mixture looks smooth.
  5. 5 Add the dry ingredients all at once and mix on low just until a soft, pipeable dough forms. Do not overmix. If the dough feels too soft to hold its shape, chill for 10 minutes.
  6. 6 Transfer the dough to a piping bag fitted with a large open star tip (1 cm / ½ in opening).
  7. 7 Pipe small rosettes onto the prepared baking sheets, about 4 cm (1½ in) wide, leaving 3 cm (1¼ in) between them.
  8. 8 Bake one sheet at a time for 10-12 minutes, until the cookies are deep golden brown at the edges and bottom. Pale cookies will be soft rather than crisp, so let them color properly.
  9. 9 While the cookies bake, mix 50 g sugar with 1 tsp cinnamon in a shallow bowl.
  10. 10 Let the cookies cool for 1 minute so they firm up just enough to handle, then toss warm cookies gently in the cinnamon-sugar to coat. Transfer to a wire rack to cool completely.
  11. 11 Store in an airtight tin for up to 2 weeks; they are best eaten within the first few days for maximum crispness.
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Ingredients
Steps

Kammerjunker — frequently asked questions

What is Kammerjunker?

Kammerjunker counts among the traditional food of Denmark, a cookie locals hold dear. It is typically made with wheat, flour and butter.

What is Kammerjunker made of?

Kammerjunker is made with wheat, flour and butter.

Where does Kammerjunker come from?

Kammerjunker comes from Denmark. Kammerjunker, meaning "chamberlain" in Danish, is a traditional sweet cookie that has been a staple of Danish baking for centuries.

Where can I eat Kammerjunker?

Locals pile kammerjunker into bowls of cold koldskål on long, bright summer afternoons in backyard gardens across Jutland.

How do you make Kammerjunker?

Making Kammerjunker at home takes about 20 minutes of prep and 12 minutes of cooking. The recipe on this page serves 20 cookies and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.

→ More traditional dishes from Denmark

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