I love Swedish Gingersnaps, and so far this is probably my favorite recipe. I first made it for World Thinking Day, which is a Girl Scout event where the troops explore countries. Ours happened to be Sweden, of course!
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.