Finnish Gingersnaps
Transport your taste buds to a winter wonderland with Finnish Gingersnaps, a delicately spiced cookie that embodies Nordic holiday traditions. Infused with a harmonious blend of warm spices like cinnamon, ginger, cloves, and cardamom, these thin, crispy treats are perfect for festive gatherings or cozy evenings by the fire. Using a luscious base of butter, molasses, and heavy cream, the dough develops a rich and aromatic flavor profile, while chilling ensures a perfectly manageable texture for rolling and cutting into intricate shapes. Ready in just a short bake time, these gingersnaps emerge golden and irresistibly crisp, ideal for dunking in coffee or enjoying on their own. Whether you’re crafting them as edible decorations or as a sweet gift, these cookies are a delightful nod to Finnish holiday traditions that taste as enchanting as they look.
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Recipe Information
Ingredients
- 200 grams Butter
- 200 grams Granulated sugar
- 200 ml Dark molasses
- 100 ml Heavy cream
- 2 teaspoons Ground cinnamon
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cloves
- 1 teaspoon Ground cardamom
- 500 grams All-purpose flour
- 2 teaspoons Baking soda
Instructions
In a medium saucepan, melt the butter over low heat. Add the granulated sugar and molasses, stirring until the mixture is smooth and well combined. Remove from heat and allow to cool slightly.
Once the mixture has cooled, stir in the heavy cream, followed by the ground cinnamon, ginger, cloves, and cardamom.
In a large bowl, sift together the all-purpose flour and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Divide the dough into two portions and wrap each in plastic wrap. Chill in the refrigerator for at least 2 hours or overnight for best results.
Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of the dough to about 1/8-inch (3 mm) thickness. Use cookie cutters to shape the gingersnaps into desired forms, such as stars, hearts, or traditional shapes.
Place the cookies onto the prepared baking sheets, leaving about 1/2 inch (1 cm) of space between each cookie.
Bake the cookies in the preheated oven for 7 to 8 minutes, or until the edges are slightly golden and the cookies are firm to the touch.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Nutrition Facts
Calories |
5028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.4 g | 261% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 3691 mg | 160% | |
| Total Carbohydrate | 741.7 g | 270% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 353.4 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 604 mg | 46% | |
| Iron | 34.0 mg | 189% | |
| Potassium | 3644 mg | 78% | |
*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.
