Swedish Gingersnaps Recipes

SWEDISH GINGER SNAPS (PEPPARKAKOR)

Steps:

• Whisk pastry flour (or all-purpose flour and cornstarch), baking soda, salt, ginger, cinnamon and cloves together in a medium bowl. Set aside.
• Combine butter, sugar and molasses in the bowl of a stand mixer. Mix on medium speed until mixture is light and fluffy, about 3 minutes. This will take longer if you are mixing by hand. Reduce speed to low and add the egg. Mix until fully combined.
• Add flour mixture to butter mixture. Mix on low speed until just combined. Using a spatula, transfer dough to a large piece of plastic wrap. Wrap tightly and place in the refrigerator for at least 2 hours or up to one day or, alternatively, place dough in the freezer for 20 to 30 minutes. The dough will be easier to work with if it is well-chilled.
• Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place 1/2 cup of sugar in a small bowl and find a drinking glass with a flat bottom.
• Remove a portion of the dough from the refrigerator. Tearing off one small piece at a time, roll dough between your palms into a small ball about 1/2 -3/4 inch in diameter. Dough will be sticky. Place dough ball in the bowl of sugar and roll it around until it is completely coated. Place ball on prepared baking sheet.
• Continue with remaining dough until baking sheet is filled, leaving at least 1 inch of space between each dough ball on the baking sheet. Dip the bottom of the drinking glass into the bowl of sugar and press down on each ball flattening it into a disc approximately 1/4 inch thick. Be sure to dip the glass in the sugar before flattening each cookie.
• Place baking sheet in the oven and bake cookies for 8-10 minutes or until cookies are just set. Do not over bake if you want the center of the cooke to remain slightly chewy. Let cool completely on the baking sheet before transferring to a wire rack. Repeat with remaining dough, rechilling the dough as necessary if it becomes difficult to work with.

SWEDISH ORANGE GINGERSNAPS

Steps:

• In a mixing bowl or standing mixer cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board.
• Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets.
• Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool.

GINGERSNAPS

Steps:

• Cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg and molasses. In another bowl, whisk together the next 6 ingredients; gradually beat into creamed mixture, and mix well. Refrigerate, covered, for at least 4 hours., Preheat oven to 350°. Shape tablespoonfuls of dough into balls; roll in additional sugar. Place 2 in. apart on lightly greased baking sheets., Bake until edges are lightly browned and tops are set and starting to crack, 8-10 minutes. Cool for 2 minutes before removing to wire racks.

MOM'S GINGER SNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

GINGERSNAPS

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
• In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together granulated sugar and butter on medium speed until light and fluffy, 2 to 3 minutes. Beat in eggs, molasses, and ginger until combined. With the mixer on low, gradually add the flour mixture, beating just until incorporated.
• Form dough into 3/4-inch balls. Place Demerara sugar in a shallow dish and roll each ball of dough in sugar to coat. Transfer cookies to prepared baking sheets, spacing evenly.
• Bake, until dark golden brown, rotating baking sheet halfway through baking, about 15 minutes. Transfer to a wire rack to cool.

TRADITIONAL SWEDISH PEPPARKAKOR

Steps:

• Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
• Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
• Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.

GINGERSNAP COOKIES

Steps:

• Sift together the flour, baking soda, baking powder, salt, cinnamon, and ginger. In a large bowl, combine the butter and sugar and mix on medium speed until the mixture holds together. Scrape down the sides of the bowl and add the egg, vanilla, and molasses. Mix on medium speed until incorporated. Add the dry ingredients to the bowl and mix until incorporated, about 1 minute.
• Place the dough on parchment paper and roll out into an 8-inch-long X 1 1/2-inch-wide log. Freeze until firm, up to 2 hours.
• Preheat the oven to 350 degrees.
• Slice the log into 1/4-inch rounds, place on a baking sheet 1/2 inch apart, and sprinkle with sugar. Bake until the cookies crack slightly on the surface, about 12 minutes. Remove from the oven and let cool for 2 minutes on the baking sheet before transferring to a cooling rack.

SWEDISH GINGERSNAPS

Steps:

• Cream butter and sugar; add eggs and molasses.
• Stir in spices and soda.
• Mix in flour.
• Roll into balls the size of walnuts and then in sugar.
• Place 2-inches apart on cookie sheets.
• Bake in 350° oven for 10-11 minutes until golden brown.

SWEDISH GINGERSNAPS

Steps:

• Preheat oven to 275 degrees.
• Butter a large cookie sheet.
• Whip cream until almost stiff.
• Combine sugar, molasses, syrup, ginger, lemon rind and baking soda and mix thoroughly. Pour into cream and beat for 10 minutes by hand or four minutes in an electric mixer.
• Add five cups of flour and blend in thoroughly. Beat in remaining flour gradually until dough is just smooth enough to handle but still soft and pliable.
• Wrap in waxed paper and chill several hours or overnight.
• Roll out to one-fourth-inch thickness on a lightly floured board. Cut into fancy shapes, such as animals, boys, girls, stars, hearts and crescents, with cookie cutters about two and a half inches wide, or cut into gingerbread boys or girls in any size.
• Place on cookie sheet and bake for about 12 minutes, or until evenly golden brown.

INCREDIBLY CRISP GINGERSNAPS

Steps:

• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

SWEDISH GINGER COOKIES

Steps:

• In the large bowl of an electric mixer, beat butter, sugar and molasses until mixture is light and smooth. Add egg and water or milk, blending well. In a separate bowl, mix together the flour, soda, salt and spices. With mixer at low speed, gradually beat the flour mixture into the butter mixture, beating just until combined. Remove, knead briefly with your hands, divide into two pieces and wrap both in plastic wrap. Refrigerate for 1 hour or up to 2 days.
• Preheat oven to 350 degrees. Line 4 cookie sheets with foil or parchment. Remove dough from refrigerator one package at a time, and cut in half. Let it soften slightly if it is not malleable.
• On a lightly floured surface, roll out dough 1/8- to 1/4-inch thick. Dip cookie cutters in flour, and make shapes. Place cookies 1-inch apart on cookie sheets. Bake for 9 to 11 minutes until set. Remove sheets from oven, and let stand for 1 minute. With a thin metal pancake turner, transfer cookies to cooling racks, and let cool completely before storing or frosting.
• Store plain or frosted cookies in single layers, separated by sheets of waxed paper. Store at room temperature in metal tins or heavy-duty aluminum foil for up to a week.

SWEDISH GINGERBREAD COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. In another bowl, whisk flour, ginger, cinnamon, cloves and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat confectioners' sugar, shortening, vanilla and enough water to reach spreading consistency. Decorate cookies with frosting and, if desired, Red Hots. , Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare, bake and decorate cookies as directed.

SWEDISH ORANGE GINGERSNAPS

Steps:

• In a large mixing bowl or using a standing mixer cream the butter and sugar until light and well combined, beat in one egg.
• Add the molasses, orange juice, and zest. Sift the dry ingredients together and stir into the mixture making a soft, smooth dough. More flour can be added if dough is too sticky.
• Place dough on lightly floured surface and knead the dough three times. Separate dough into three pieces and shape into logs, approximately eight inches long. Wrap logs well in plastic wrap and refrigerate for at least 1 hour or overnight.
• Preheat oven to 350 degrees. Slice logs into circles, 1/8-inch thick or less and place on lightly greased cookie sheets. Bake for about 8 to 10 minutes or until lightly browned. When baked, place cookies on wire racks to cool.