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There’s something satisfying about a dessert that needs no oven at all, much like Argentina’s no-bake chocotorta. Danish rum logs, or træstammer, are exactly that: a fudgy mix of crushed cookies, cocoa, and dark rum, rolled into small logs and coated in shredded coconut.
I first ran into these at a Christmas market stall in Copenhagen, tucked between the marzipan pigs and gingerbread hearts. The name means ‘tree trunks,’ which makes sense once you see the little coconut-dusted logs stacked in rows.
They’re a leftover-cookie recipe at heart. Danish bakers traditionally use crumbled butter cookies or broken vaniljekranse, so nothing goes to waste after the holidays.
Ten minutes of mixing, a short chill, and you’ve got a dense, chocolatey bite with a warm kick of rum in the background.
Why You’ll Love This Recipe
- Comes together in one bowl with no baking required
- Uses up leftover cookies instead of tossing them out
- Keeps in the fridge for over a week, ready when guests arrive
- Rum and cocoa give a grown-up flavor for holiday cookie trays
Ingredient Notes
- cookies: Plain butter cookies or digestive biscuits work best. Avoid iced or filled cookies, they make the dough too sweet and sticky.
- cocoa powder: Use unsweetened cocoa, natural or Dutch process both work fine here.
- powdered sugar: Dissolves into the dough smoothly. Granulated sugar leaves a gritty texture, so skip it.
- butter: Soften it at room temperature, not melted, so the dough holds its shape without turning greasy.
- dark rum: Gives the classic flavor. Spiced rum or brandy both work, or swap in rum extract with a splash of milk for an alcohol-free batch.
- shredded coconut: Unsweetened is traditional for the coating and keeps the logs from tasting too sweet.
- vanilla extract: Rounds out the cocoa flavor. Leave it out if you don’t have any, the dough still works.
Danish Rum Logs (Træstammer): No-Bake Christmas Treat
Ingredients
Method
- Crush the cookies in a food processor, or in a zip-top bag with a rolling pin, until finely ground with a few small pieces left for texture.
- In a large mixing bowl, whisk the cocoa powder, powdered sugar, and salt together until no lumps remain.
- Add the crushed cookies and softened butter to the cocoa mixture. Rub the butter in with your fingers until the mix looks like damp sand.
- Pour in the rum and vanilla. Mix with a spatula, then knead briefly with your hands until the dough holds together when pressed and no longer feels crumbly, adding another teaspoon of rum if it's too dry.
- Spread the shredded coconut on a plate.
- Scoop out 30 g portions of dough and roll between your palms into logs about 5 cm / 2 inches long.
- Roll each log in the shredded coconut, pressing gently so it sticks.
- Arrange the logs on a lined quarter sheet pan (23 x 33 cm / 9 x 13-inch) and chill in the fridge for at least 1 hour, until firm, before serving.
Notes
- Use plain butter cookies, not iced ones, or the dough turns overly sweet.
- Work fast once rum is added, the dough stiffens as it sits.
- Chill logs at least 1 hour before serving, they slice cleaner cold.
- Double the batch, they disappear fast on a holiday tray.
Tips for Success
- Crush the cookies fine with a few coarser pieces left, for texture rather than powder.
- Chill the dough for 15 minutes if it feels too soft to shape into logs.
- Roll logs between your palms to about 5 cm / 2 inches for even bites.
- Press coconut onto the logs right after rolling, while the surface is still slightly tacky.
- Taste the dough before rolling and add more rum a teaspoon at a time for a stronger kick.
Variations
- Swap dark rum for spiced rum or brandy for a different warmth, or use rum extract for an alcohol-free version.
- Roll half the logs in cocoa powder instead of coconut for a Nordic salami look on the tray.
- Fold in finely chopped almonds or hazelnuts for crunch against the fudgy center.
Storage and Reheating
Danish rum logs keep in an airtight container in the fridge for 10 to 14 days. The flavor actually improves after a day or two, as the rum mellows into the cocoa.
Freeze the logs for up to 2 months. Lay them in a single layer on a plate until firm, then move to a freezer bag, and thaw in the fridge for a few hours before serving.
These aren’t a reheat situation. Serve them cold or at room temperature straight from the fridge, they’re not meant to be warmed.
Serving Suggestions
Danish rum logs show up on Christmas cookie plates alongside vaniljekranse and pebernødder. Set them out with coffee or gløgg (mulled wine) for the classic pairing.
They also work as a small after-dinner bite. A few logs next to espresso make a low-fuss dessert when you don’t want to bake anything else.
For a party tray, alternate coconut-coated and cocoa-dusted logs so the plate looks like a black and white pattern.
FAQ
Why is my træstammer dough too dry to roll into logs?
Dry dough usually means the cookie crumbs soaked up more liquid than expected. Add the extra tablespoon of rum called for in the recipe, one teaspoon at a time, and knead until the dough holds together when pressed between your fingers. A teaspoon of softened butter fixes it fast if you’re still short.
Can I use amaretto or brandy instead of rum in Danish rum logs?
Yes, both work, though the flavor shifts away from the traditional rum profile. Amaretto adds a nutty edge, brandy leans more toward the cookie base. For a kid-friendly, alcohol-free batch, swap the rum for 2 tsp rum extract mixed with a splash of milk.
Can I freeze Danish rum logs before Christmas?
Yes, træstammer freezes well for up to 2 months. Freeze the rolled and coconut-coated logs in a single layer until firm, then move them to a freezer bag, and thaw in the fridge for a few hours before serving. This makes them a solid make-ahead option for busy holiday weeks.
What goes well with Danish rum logs on a holiday dessert tray?
Danish rum logs pair well with coffee, gløgg, or a glass of aquavit, the classic Danish Christmas drinks. On a plate, set them next to vaniljekranse or pebernødder so the coconut coating stands out against the plainer cookies around them.
Is there alcohol left in Danish rum logs since they’re not baked?
Yes, the rum stays fully intact since there’s no baking step to cook it off. Each log has a small but real amount of alcohol, so skip them for young kids or anyone avoiding alcohol, and use rum extract instead if you want the flavor without the effect.
What’s the difference between træstammer and classic rum balls?
Træstammer are rolled into short log shapes and coated in shredded coconut, while classic rum balls are round and often rolled in cocoa powder or sprinkles. Both use crushed cookies and rum as a base, much like Venezuela’s rum-spiked bienmesabe, but the Danish log shape and coconut coating are what set this version apart.
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