1995 1st Place Swedish Spice Cookies
Transport your taste buds back to 1995 with these award-winning Swedish Spice Cookies—a delightful blend of warm, aromatic spices and rich molasses that earned their 1st place title for good reason. Infused with hints of cinnamon, ginger, cloves, and a touch of exotic cardamom, these cookies strike the perfect balance between sweet and spiced. Their soft, tender centers and lightly sugared exterior create a melt-in-your-mouth experience that’s sure to impress at holiday gatherings or any cozy occasion. With a quick prep time of just 20 minutes and a batch size of 36, these classic cookies are a perfect choice for festive cookie exchanges or afternoon tea. Whether you bake them as-is or roll them in sugar for an added sparkle, these Swedish Spice Cookies are a nostalgic favorite that never goes out of style.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 0.5 teaspoons ground cloves
- 0.5 teaspoons ground cardamom
- 0.75 cups unsalted butter, softened
- 1 cup granulated sugar
- 0.25 cups molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 0.25 cup optional granulated sugar for rolling
Instructions
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, cloves, and cardamom. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Mix in the molasses, egg, and vanilla extract until well incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Be careful not to overmix.
Cover the dough with plastic wrap and refrigerate for at least 1 hour or until firm.
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
If desired, pour the optional granulated sugar into a shallow dish. Roll the chilled dough into small balls, about 1 inch in diameter, and roll them in the sugar to coat.
Place the dough balls 2 inches apart on the prepared baking sheets.
Bake for 8-10 minutes, or until the cookies are set and slightly cracked on top. Do not overbake; they should remain soft and tender.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 38 mg | 2% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 8.9 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 44 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
