Norwegian Spice Cookies
Delight your taste buds with the warm, spiced flavors of Norwegian Spice Cookies—a perfect holiday treat or year-round indulgence. These crisp, beautifully spiced cookies draw their rich flavor from a blend of cinnamon, ginger, cloves, and cardamom, balanced with the deep sweetness of molasses. The dough is easy to work with after a quick chill, making it ideal for rolling and cutting into festive shapes. With just 20 minutes of prep and 10 minutes in the oven, this recipe yields an impressive 50 cookies, perfect for sharing or gifting. Serve them alongside a hot cup of coffee or tea for a truly cozy experience. Whether for holiday gatherings or everyday snacking, these Scandinavian-inspired cookies are well worth adding to your baking repertoire. Keywords: Norwegian Spice Cookies, Nordic recipes, spiced cookies, molasses cookies, holiday baking, Scandinavian desserts.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 80 ml molasses
- 60 ml milk
- 360 grams all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cloves
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
Instructions
In a medium saucepan, melt the butter over low heat. Add the granulated sugar and molasses, stirring until fully combined. Remove the pan from heat and let the mixture cool slightly.
Stir in the milk to the butter-molasses mixture, ensuring it is well mixed.
In a large mixing bowl, whisk together the flour, cinnamon, ginger, cloves, cardamom, baking soda, and salt.
Gradually add the wet mixture to the dry ingredients, stirring until a smooth dough forms.
Divide the dough into two portions, flatten each into a disk, and wrap tightly in plastic wrap. Chill in the refrigerator for at least 1 hour (or up to overnight).
Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one disk of dough to about 3mm thickness. Use cookie cutters to cut out desired shapes.
Transfer the cookies to the prepared baking sheets, leaving about 2cm (1 inch) of space between each.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown. Keep a close eye to avoid overbaking.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage.
Nutrition Facts
Calories |
75 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 34 mg | 1% | |
| Total Carbohydrate | 11.5 g | 4% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 5.7 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 42 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.
