Swedish Ginger Cookies with Crystallized Ginger
Infused with the warm, aromatic spices of ginger, cinnamon, cardamom, and cloves, these Swedish Ginger Cookies with Crystallized Ginger bring a delightful twist to a festive classic. Perfectly crisp on the outside yet soft and chewy on the inside, these cookies feature a sprinkle of turbinado sugar for added crunch and shine. The finely chopped crystallized ginger delivers bursts of sweet heat in every bite, making them irresistibly unique. With just 20 minutes of prep time and a recipe yielding three dozen cookies, they’re ideal for holiday gatherings or cozy afternoons with a cup of tea. Easy to make and packed with bold flavors, this spiced ginger cookie recipe is a quintessential treat that blends tradition with gourmet flair.
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 80 ml molasses
- 1 large egg
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
- 80 grams crystallized ginger, finely chopped
- 50 grams turbinado sugar (or granulated sugar for rolling)
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.
Add the molasses and egg to the bowl. Mix until well incorporated, scraping down the sides of the bowl as needed.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cardamom, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a cohesive dough forms.
Fold in the chopped crystallized ginger with a spatula or wooden spoon until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough and roll them into balls. Roll each dough ball in turbinado sugar to coat, and place them 2 inches apart on the prepared baking sheets.
Bake the cookies in the preheated oven for 10-12 minutes, or until they are golden brown and the edges are set.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week. Enjoy with a cup of tea or coffee!
Nutrition Facts
Calories |
1361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.6 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 353.1 g | 128% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 345.9 g | ||
| Protein | 0.5 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1621 mg | 34% | |
*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.
