Swedish Ginger Cookies
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1cup (2 sticks) unsalted butter, softened
- 1½cups granulated sugar
- 3tablespoons molasses
- 1large egg
- 2tablespoons water or milk
- 3¼cups all-purpose flour
- 2teaspoons baking soda
- ½teaspoon salt
- 2teaspoons cinnamon
- 1½teaspoons ginger
- ½teaspoon ground cardamom
- ½teaspoon ground cloves
Nutritional analysis per serving (48 servings)
95 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 1 gram protein; 55 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the large bowl of an electric mixer, beat butter, sugar and molasses until mixture is light and smooth. Add egg and water or milk, blending well. In a separate bowl, mix together the flour, soda, salt and spices. With mixer at low speed, gradually beat the flour mixture into the butter mixture, beating just until combined. Remove, knead briefly with your hands, divide into two pieces and wrap both in plastic wrap. Refrigerate for 1 hour or up to 2 days.
- Step 2
Preheat oven to 350 degrees. Line 4 cookie sheets with foil or parchment. Remove dough from refrigerator one package at a time, and cut in half. Let it soften slightly if it is not malleable.
- Step 3
On a lightly floured surface, roll out dough ⅛- to ¼-inch thick. Dip cookie cutters in flour, and make shapes. Place cookies 1-inch apart on cookie sheets. Bake for 9 to 11 minutes until set. Remove sheets from oven, and let stand for 1 minute. With a thin metal pancake turner, transfer cookies to cooling racks, and let cool completely before storing or frosting.
- Step 4
Store plain or frosted cookies in single layers, separated by sheets of waxed paper. Store at room temperature in metal tins or heavy-duty aluminum foil for up to a week.
Private Notes
Comments
We have been trying for years to recreate my mormor's delicious and perfect pepparkakor recipe. The dough is often sticky and hard to work with if you want them crispy, or no matter how thin you roll them they puff up. I FOUND THE RECIPE! This one! The dough is so easy to work with and even if you mistakenly don't roll them think enough, they are still crispy. The only thing we change is that we pretty much double the spices. My grandmother's pepparkakor were flavorful and perfect.
These are fabulous and foolproof, my go-to recipe for gingerbread men at year's end or plain ginger cookies any other time. I roll them only 1/16-inch thick, though, and would recommend that.
So, so good. The best ginger cookie recipe I've ever made. After one bite my son asked if I could make them every day.
Followed recipe very closely but added a little extra spice and white pepper. Dough was very easy to roll out after 24 hr rest in fridge. I rolled very thin and cookies baked in 7 minutes. This is a huge batch of dough if you are rolling thin- may make half batch next year. Cookies are delicious. In order to really crisp up I put the whole batch back in still warm oven for several hours- this fully crisped them up!
We have been trying for years to recreate my mormor's delicious and perfect pepparkakor recipe. The dough is often sticky and hard to work with if you want them crispy, or no matter how thin you roll them they puff up. I FOUND THE RECIPE! This one! The dough is so easy to work with and even if you mistakenly don't roll them think enough, they are still crispy. The only thing we change is that we pretty much double the spices. My grandmother's pepparkakor were flavorful and perfect.
So, so good. The best ginger cookie recipe I've ever made. After one bite my son asked if I could make them every day.