Matt Taylor-Gross
Danish Christmas Cookies
Paul Cunningham’s Danish Christmas Cookies Anders Schonnemann

Although chef Paul Cunningham knows his way around a kitchen (check out his epic Danish Christmas Feast for friends), when it comes to baking cookies, he defers to his mother-in-law, Kitty Læby, who’s been making her Christmas cookies for more than 50 years. Her simple but sublime kager—some flavored minimally with butter and sugar, others with spices and nuts—are all about precision.

Use a Kitchen Scale

OXO Good Grips 11-lb. Scale

Professional bakers always weigh their ingredients to ensure that baked goods turn out precisely as intended each time. To help nudge home bakers into this practice, we at Saveur have begun including weight measurements for dry ingredients like flour and sugar in our recipes.
OXO Good Grips 11-lb. scale, $50 at Amazon

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Get Uniform Dough with Rolling Pin Bands

Evendough Rolling Pin Bands

When it comes to rolling the dough for sugar cookie cutouts and shortbreads, an even thickness is paramount so that all the cookies will bake at the same rate and reach that golden color on the bottom at the same time. We like to use Evendough rolling pin bands, rubber bands in varying thicknesses that slide onto the ends of your rolling pin. They keep the pin at a steady height to produce an even dough.
Evendough Rolling Pin Bands, four sets of two for $9 at Amazon

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Pipe with a Cookie Press

Control the Heat with a Great Oven


Wolf Built-in Ovens

Many directions for baking cookies and cakes will advise you to rotate your baking pan or sheet halfway through cooking, a directive that attempts to correct uneven heating in ovens. In the Saveur Test Kitchen, we bake breads, cookies, cakes, and pies in our trusted Wolf oven, no rotating necessary.
Wolf Built-in Ovens, starting at $4,300 at

See the recipes for Kitty Læby’s Danish Christmas cookies »
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