SWEDISH GINGER THINS PEPPARKAKOR
Crispy ginger thins pepparkakor are traditional Swedish Christmas cookies. Made famous by Ikea, they are delicious and can also work as cute Christmas decorations!
Provided by Eva | Electric Blue Food
Categories Dessert
Time 50m
Number Of Ingredients 8
Steps:
- Combine all ingredients in a food processor and blitz until the dough forms and gathers into a ball.
- Wrap the dough in cling film or baking paper and chill in the fridge for 30 minutes.
- Roll out the dough on a well floured surface to 1 mm thick. Cut out the cookies and using an angled spatula transfer them to a cookie tray lined with baking paper.
- Bake at 190°C (375°F) for about 8 minutes - thicker cookies may require one more minute. Remove the cookies from the hot tray and transfer to a wire rack to finish drying out as they cool off.
Nutrition Facts : Calories 375 kcal, Carbohydrate 61 g, Protein 4 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 32 mg, Sodium 173 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
GINGERBREAD COOKIE THINS
These little thins are super gingery and satisfying, and two are less than 100 calories. They are best eaten within a day or two--although they won't last that long!
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield About 30 cookies
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F; line three baking sheets with parchment paper and lightly coat with cooking spray. Sift together the flour, baking powder, cinnamon, ginger, salt, baking soda and cloves in a small bowl and set aside.
- Combine the brown sugar, butter, molasses, milk and egg yolk in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until smooth, about 1 minute. Add the flour mixture and mix on low, increasing the speed gradually to medium high, until a ball of dough forms, about 3 minutes.
- Lightly coat two pieces of parchment paper with cooking spray. Sandwich the dough between the two pieces (sprayed side touching the dough). Roll out until about 1/16-inch thick. Freeze so the dough gets really firm, about 30 minutes. Cut out with 2-inch cookie cutters and transfer to the prepared baking sheets. Whisk the egg white in a small bowl, brush onto the tops of the cookies and sprinkle with the crystallized ginger. Re-roll and cut out the scraps if desired.
- Bake until golden, rotating the sheets about halfway through, 10 to 12 minutes. Let cool a few minutes on the sheets, and then transfer to a rack to cool.
Nutrition Facts : Calories 70 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 20 milligrams, Sodium 70 milligrams, Carbohydrate 12 grams, Protein 2 grams, Sugar 6 grams
SWEDISH GINGER THINS
Provided by Betty Boothe
Categories Cookies Mixer Ginger Nut Dessert Bake Christmas Vegetarian Almond Spice Winter Edible Gift Gourmet California Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 150 cookies
Number Of Ingredients 10
Steps:
- Into a large bowl sift together flour, baking soda, and spices. In a medium bowl with an electric mixer beat cream until it just holds stiff peaks. In another large bowl beat butter and sugar until mixture is light and fluffy and on low speed beat in corn syrup and whipped cream, beating until cream is just combined. Add flour mixture and beat until combined well. Form dough into a disk. Chill disk, wrapped in plastic wrap, until firm, at least 2 hours, and up to 2 days.
- Preheat oven to 400°F.
- Cut dough into quarters and work with 1 quarter at a time, keeping remaining dough covered and chilled. Using a rolling pin with cover dusted with flour, roll out dough into a round on a floured pastry cloth, rolling dough as thin as possible (less than 1/8 inch thick and about 14 inches in diameter) and with assorted 2- to 3-inch cutters cut out cookies. Carefully transfer cookies as cut to ungreased baking sheets with a metal spatula, arranging them about 1/2 inch apart, and top each with an almond slice. Reroll scraps and cut out more cookies in same manner.
- Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies puff and then collapse slightly, about 6 minutes. Cool cookies on sheets 1 minute and transfer with metal spatula to racks to cool completely. Make more cookies with remaining dough in same manner. Cookies keep in airtight containers at room temperature 1 week.
SPICY GINGERBREAD THINS
Categories Dairy Ginger Dessert Bake Winter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 120 cookies
Number Of Ingredients 14
Steps:
- Into a bowl sift together flour, pepper, ground ginger, baking soda, salt, cinnamon, cloves, and nutmeg. In a small bowl stir together molasses and coffee. In a bowl with an electric mixer at medium speed beat together butter and brown sugar until light and creamy. With mixer at low speed beat in gingerroot. Beat in flour mixture alternately with molasses mixture, beginning and ending with flour mixture. Divide dough into thirds. Form each third into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 4 hours and up to 3 days.
- Preheat oven to 350°F and line 2 large baking sheets with parchment paper. Break off egg-size pieces from 1 disk (keep remaining 2 disks chilled) and with heel of hand smear each piece once in a forward motion. Gather pieces together and give dough a few smears to bring together. Repeat procedure with remaining 2 disks.
- On a lightly floured work surface roll out one third of dough into a 22- by 8-inch rectangle (about 1/8 inch thick), making sure dough is not sticking to surface (use a pastry scraper to lift dough; sprinkle surface with additional flour if sticking). With a 2-inch gingerbread man cutter or 3 1/2-inch candy cane cutter cut out shapes, transferring with a spatula to baking sheets and arranging about 1/2 inch apart.
- Bake cookies in batches in lower third of oven 6 to 8 minutes, or until crisp (do not let cookies get too dark). With spatula transfer cookies to racks to cool. Make more cookies with scraps and remaining two thirds of dough in same manner. Cookies keep, in airtight containers at room temperature, 1 week.
GINGERBREAD THINS
Mix. Roll. Bake. And share. These crispy Gingerbread Thins make a memorable addition to your Christmas cookie tray. McCormick® gingerbread spice - a convenient blend of allspice, ginger, nutmeg and cinnamon - creates the perfect amount of subtle spice and sweetness.
Provided by McCormick
Categories Cookies and Brownies,
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Mix flour, gingerbread spice and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in egg and molasses. Gradually beat in flour mixture on low speed until well blended, scraping sides of bowl occasionally. (Dough will be dry.)
- Roll out dough to 1/16- to 1/8-inch thickness on generously floured work surface. Cut into round shapes with 1- to 1 1/2-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.
- Bake 8 to 10 minutes or until edges of cookies are lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Nutrition Facts : Calories 170 Calories
GINGER THINS
I like to serve these special treats with lemon curd or lemon sherbet, either of which it complements the ginger flavor. —Eleanor Senske, Rock Island, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes; set remaining sugar aside. Beat molasses and coffee into creamed mixture. Combine the flour, ginger, baking soda, cinnamon, cloves and salt; add to creamed mixture until well combined (dough will be soft). Cover and freeze for 15 minutes. Shape dough into a 7-in. roll; flatten to 1-in. thickness. Wrap and freeze for 8 hours or overnight., Preheat oven to 350°. Unwrap dough and cut into 1/8-in. slices; place 2 in. apart on parchment-lined baking sheets. Sprinkle with reserved sugar. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool. If desired, dip cookies in melted chocolate and sprinkle with ginger.
Nutrition Facts : Calories 33 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 28mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
THIN, CRISP GINGERBREAD COOKIES
This is the followup recipe tp Chewy Ginger Cookies from Cook's Illustrated. These gingersnap-like cookies are sturdy and therefore suitable for making ornaments. If you wish to thread the cookies, snip wooden skewers to 1/2-inch lengths and press them into the cookies just before they go into the oven; remove skewers immediately after baking. Or, use a drinking straw to punch holes in the cookies when they're just out of the oven and still soft. Store in an airtight container. In dry climates, the cookies should keep about a month.
Provided by oilpatchjo
Categories Canadian
Time 3h15m
Yield 20 cookies, 20 serving(s)
Number Of Ingredients 10
Steps:
- In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined,.
- about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.
- Scrape dough onto work surface; divide into quarters. Working with one portion of dough at a time, roll 1/8-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. Alternatively, refrigerate dough 2 hours or overnight.
- Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees. Line two cookie sheets with parchment paper.
- Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside. Repeat with remaining dough until cookie sheets are full. Bake cookies until slightly darkened and firm in centers when pressed with finger, about 15 to 20 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.
- Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.
Nutrition Facts : Calories 200.1, Fat 7.2, SaturatedFat 4.5, Cholesterol 18.5, Sodium 115.6, Carbohydrate 32.4, Fiber 0.7, Sugar 15, Protein 2.1
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