Swedish Gingersnaps
Delight in the warm, spiced aroma of traditional Swedish Gingersnaps, a beloved holiday treat that brings together bold flavors and crisp perfection. Infused with molasses, ground ginger, cinnamon, and cloves, these thin and delicately crunchy cookies are a festive blend of sweetness and spice. The simple yet essential technique of chilling the dough allows the vibrant flavors to meld beautifully, while rolling it to a wafer-thin 2-3 mm thickness ensures their signature snap. Perfect for cutting into intricate shapes or classic rounds, these cookies bake to golden perfection in just 8-10 minutes, making them an ideal choice for holiday gatherings, gift boxes, or a timeless afternoon treat. Store them in an airtight container and enjoy their irresistible crispness for up to two weeks.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Granulated sugar
- 150 grams Light molasses
- 60 milliliters Heavy cream
- 400 grams All-purpose flour
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cloves
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
Instructions
In a medium-sized saucepan, melt the unsalted butter over low heat. Once melted, add the granulated sugar, light molasses, and heavy cream. Stir until the mixture is smooth and well combined. Remove from heat and allow to cool slightly.
In a medium bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt.
Gradually add the dry ingredients to the saucepan with the wet mixture, stirring until a soft dough forms. Transfer the dough to a clean bowl, cover it with plastic wrap, and refrigerate for at least 4 hours, or overnight for better flavor development.
Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
Remove the chilled dough from the refrigerator and divide it into manageable portions. On a generously floured surface, roll out one portion at a time to about 2-3 mm (1/8 inch) thickness.
Use cookie cutters of your choice to cut out shapes from the dough and carefully transfer the cut-outs to the prepared baking sheets, leaving a small gap between cookies to allow for slight expansion.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown. Keep a close eye to avoid overbaking, as the cookies can quickly become too crisp.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Store the Swedish Gingersnaps in an airtight container at room temperature for up to 2 weeks. Enjoy!
Nutrition Facts
Calories |
70 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 5.1 g | ||
| Protein | 0.7 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| 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.
