Happy Thinking Day! Today’s a Girl Scout Holiday, and Fuzz and her troop have some activities planned with our local council. The troops are getting together at the school and each troop will be representing a country. Ours is Sweden so we’re taking Swedish Gingersnaps and using the recipe below. These cookies are also known as “Pepparkador”
I’ll have to report back after the dough’s been baked. My friend Laura made it and the girls will be baking it today.
Update: Over the years I’ve tried a few other recipes. This one below (which is the one in the picture) is very good. The cookies are thin and crunchy. You can alter the spices as needed, but I like these ratios.
Swedish Gingersnaps aka Pepparkakor
- 2 1/2 cups all-purpose flour 12.5 oz
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ginger
- 2 teaspoons cinnamon
- 1/2 tsp ground cloves
- Dash of cayenne pepper and a dash of black pepper
- 12 tablespoons 6 oz unsalted butter, cut into chunks
- 1 1/4 cups packed dark brown soft sugar
- 1/4 cup molasses
- 1 large egg
- 1 large yolk
- Whisk the flour baking soda, salt and spices together in a bowl and set aside.
- In a saucepan, melt the butter over medium heat. If you want, you can melt and swirl until it starts to brown (this adds a little extra flavor).
- Remove from heat and add the molasses and brown sugar. Stir until smooth, then scrape into a mixing bowl and let it cool slightly.
- When the mixture is warm rather than piping hot, whisk in the egg and yolk.
- Add the flour mixture and stir until you have a fully blended dough.
- Divide dough into 4 sections. Press or roll each section into a very thin (less than 1/8 of an inch) slab. Do this on large pieces of parchment paper or plastic wrap. Carefully stack your slabs of thin dough on a baking sheet or tray and put them in the refrigerator and chill for several hours or until very firm.
- Preheat oven to 300 degrees.
- Remove one of the chilled thin slabs of dough from the refrigerator and use a cookie cutter to cut 2 inch shapes . Arrange shapes on a parchment or foil lined baking sheet. Repeat with a second slab of dough, fitting as many cookies as you can on the baking sheet but keeping them spaced by about an inch.
- Bake for 15-18 minutes or until cookies appear set. Let them cool completely on a wire rack. They will crisp and become hard as they cool.