Swedish Ginger Cookies
Delicately spiced and irresistibly crisp, these Swedish Ginger Cookies are the perfect holiday treat or anytime indulgence! Featuring a harmonious blend of warm spices—ginger, cinnamon, cloves, and cardamom—these cookies deliver a burst of aromatic flavor in every bite. A touch of molasses adds a rich sweetness, while a quick chill in the fridge ensures the dough rolls out effortlessly for beautifully shaped cookies. Ready in under 30 minutes of active time, these cookies bake to perfection in just 6-8 minutes, making them an easy and festive option for holiday baking. Ideal for decorating or serving alongside a cup of tea or coffee, these classic Scandinavian ginger cookies are sure to become a family favorite.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 120 ml molasses
- 60 ml heavy cream
- 375 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground cardamom
- 0.25 teaspoon salt
Instructions
In a medium-sized saucepan, melt the butter over low heat. Remove from heat and stir in the granulated sugar, molasses, and heavy cream until well combined. Let the mixture cool to room temperature.
In a large mixing bowl, sift together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground cardamom, and salt.
Gradually add the dry ingredients to the cooled wet mixture, stirring until a dough forms. The dough will be sticky at this stage.
Divide the dough into two portions, flatten each into a disc, and wrap them in plastic wrap. Refrigerate for at least 2 hours or until firm enough to roll out.
Preheat your oven to 175°C (350°F). Line baking sheets with parchment paper.
On a lightly floured surface, roll out one disc of dough to about 1/8-inch (3 mm) thickness. Use cookie cutters to create shapes of your choice, such as hearts, stars, or traditional gingerbread figures.
Transfer the cutouts to the prepared baking sheets, leaving about 1 inch between each cookie.
Bake in the preheated oven for 6-8 minutes, or until the cookies are golden brown around the edges. Keep a close watch to avoid burning.
Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.
Repeat the process with the second disc of dough.
Once cooled, store the cookies in an airtight container at room temperature for up to 1 week. They can also be decorated with icing if desired.
Nutrition Facts
Calories |
3588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 1907 mg | 83% | |
| Total Carbohydrate | 491.3 g | 179% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 201.1 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 496 mg | 11% | |
*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.
