Swedish Gingersnaps Recipes

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SWEDISH GINGER SNAPS (PEPPARKAKOR)



Swedish Ginger Snaps (Pepparkakor) image

A truly special Swedish ginger snap with a crispy outer edge and a pleasantly chewy center. The perfect fika treat!

Provided by Kristi

Categories     Fika

Time 25m

Number Of Ingredients 11

2 cups pastry flour OR 1 ¾ cups all-purpose flour and ¼ cup cornstarch
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup butter
3/4 cup sugar
1/4 cup molasses
1 egg
1/2 cup granulated sugar (more if needed)

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.

Nutrition Facts : Calories 43 kcal, Sugar 4 g, Sodium 52 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 1 g, Protein 1 g, Cholesterol 7 mg, ServingSize 1 serving

SWEDISH ORANGE GINGERSNAPS



Swedish Orange Gingersnaps image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 5 dozen cookies

Number Of Ingredients 11

1 1/2 sticks unsalted butter
1 cup brown sugar
1 large egg
2 tablespoons plus 1 teaspoon molasses
1 tablespoon orange juice
1 tablespoon finely grated orange zest
2 3/4 to 3 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground ginger

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



Gingersnaps image

Friends and neighbors look for these old-time cookies on the goody trays I make for them every holiday. They're irresistible for dunking into milk, and they bring back a nostalgic spicy flavor of Christmases past. —Elizabeth Flatt, Kelso, Washington

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2 dozen.

Number Of Ingredients 11

1/3 cup shortening
1/2 cup sugar
1 large egg, room temperature
2 tablespoons molasses
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/8 teaspoon salt
Additional sugar

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.

Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 69mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

MOM'S GINGER SNAPS



Mom's Ginger Snaps image

Fabulous, spicy cookies.

Provided by Elaine

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 40m

Yield 36

Number Of Ingredients 11

1 cup packed brown sugar
¾ cup vegetable oil
¼ cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
¼ teaspoon salt
½ teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground ginger
⅓ cup white sugar for decoration

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.

Nutrition Facts : Calories 105.2 calories, Carbohydrate 15 g, Cholesterol 5.2 mg, Fat 4.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 0.7 g, Sodium 90.8 mg, Sugar 9.1 g

GINGERSNAPS



Gingersnaps image

You can enjoy these cookies on their own or crumble them up to make the Gingersnap Pie Crust recipe from "The Craft of Baking," by pastry chef Karen Demasco.

Provided by Martha Stewart

Categories     Food & Cooking     Holidays & Events     Christmas Recipes

Yield Makes 3 dozen

Number Of Ingredients 10

2 cups unbleached all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon coarse salt
1 cup granulated sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces, at room temperature
2 large eggs
1/4 cup blackstrap molasses
1 tablespoon finely grated fresh ginger
1/2 cup Demerara sugar

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



Traditional Swedish Pepparkakor image

These thin, crispy spice cookies are a Christmas tradition in Sweden. They're usually cut into heart, flower or star shapes. Dusting your cookie cutters with flour will make it easier to cut the dough.

Provided by Eal

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h35m

Yield 100

Number Of Ingredients 11

3 ¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 cup butter
1 cup white sugar
½ cup brown sugar, packed
1 egg, beaten
2 tablespoons dark corn syrup

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.

Nutrition Facts : Calories 47.4 calories, Carbohydrate 7 g, Cholesterol 6.7 mg, Fat 1.9 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 39.9 mg, Sugar 3.2 g

GINGERSNAP COOKIES



Gingersnap Cookies image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Yield Makes 36 cookies

Number Of Ingredients 11

1 cup plus 1 tablespoon all-purpose flour
1 1/2 teaspoons baking soda
Pinch of baking powder
Pinch of kosher salt
1/4 teaspoon cinnamon
1 teaspoon ground ginger
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3/4 cup sugar, plus some for sprinkling
1 large egg
1/4 teaspoon pure vanilla extract
2 tablespoons molasses

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



Swedish Gingersnaps image

I've been making these for 30 years! (Yipes!) They are a nice soft cookie. I love them with milk or coffee.

Provided by Charmie777

Categories     Dessert

Time 1h

Yield 50 cookies

Number Of Ingredients 12

2 cups sugar
1 1/2 cups butter
2 large eggs
1 1/2 tablespoons molasses
1/2 teaspoon ginger
1 teaspoon clove
1 teaspoon allspice
1/2 teaspoon cinnamon
1 dash salt
4 teaspoons baking soda
4 cups flour
additional sugar

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.

Nutrition Facts : Calories 121.2, Fat 5.8, SaturatedFat 3.6, Cholesterol 23.1, Sodium 146.4, Carbohydrate 16.2, Fiber 0.3, Sugar 8.4, Protein 1.4

SWEDISH GINGERSNAPS



Swedish Gingersnaps image

Provided by Mimi Sheraton

Categories     dessert

Time 35m

Yield 60 cookies

Number Of Ingredients 9

1 1/2 cups heavy sweet cream
2 1/2 cups brown sugar, firmly packed
3/4 cup molasses
1/2 cup dark corn syrup
1 tablespoon ginger
Grated rind of 1 1/2 lemons
1 1/2 tablespoons baking soda
6 to 7 cups flour, as needed
Decorative sugar icing (see note)

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



Incredibly Crisp Gingersnaps image

In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.

Provided by Food Network

Categories     dessert

Time 55m

Yield about 40 cookies

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
12 tablespoons (1 1/2 sticks) unsalted butter
1 cup sugar
1 large egg
1/4 cup molasses
1/2 cup sugar in a shallow bowl, for finishing

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



Swedish Ginger Cookies image

Provided by Suzanne Hamlin

Categories     dessert

Time 2h

Yield 48 cookies

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
3 tablespoons molasses
1 large egg
2 tablespoons water or milk
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 1/2 teaspoons ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves

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.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 55 milligrams, Sugar 7 grams, TransFat 0 grams

SWEDISH GINGERBREAD COOKIES



Swedish Gingerbread Cookies image

Making Swedish pepparkakor-or gingerbread cookies-is a holiday tradition in our family. I entered these at the Iowa State Fair and took home a blue ribbon.-Kathleen Olesen, Des Moines, IA

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 15

1 cup butter, softened
1 cup sugar
1/2 cup molasses
1 large egg, room temperature
3-1/4 cups all-purpose flour
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cloves
1 teaspoon baking soda
FROSTING:
3 cups confectioners' sugar
3/4 cup shortening
1 tablespoon vanilla extract
3 to 5 tablespoons water
Red Hots, optional

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.

Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 80mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.

SWEDISH ORANGE GINGERSNAPS



Swedish Orange Gingersnaps image

I love orange flavors and added to gingersnaps, this can only be a good combination. A recipe from FoodNetwork.com and also included in the Zaar World Tour 2005, Scandinavia.

Provided by lauralie41

Categories     Dessert

Time 2h10m

Yield 5 dozen

Number Of Ingredients 12

3/4 cup unsalted butter
1 cup brown sugar
1 large egg
2 tablespoons molasses
1 teaspoon molasses
1 tablespoon orange juice
1 tablespoon orange zest, finely grated
2 3/4-3 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground ginger

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.

Nutrition Facts : Calories 710.1, Fat 29.4, SaturatedFat 17.9, Cholesterol 115.5, Sodium 292.5, Carbohydrate 104.3, Fiber 2.6, Sugar 48.1, Protein 8.8

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HAPPY THINKING DAY SWEDISH GINGERSNAPS - COOKIE …
2009-02-22 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.
From cookiemadness.net
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OLD FASHIONED GINGERSNAP COOKIES RECIPE : TASTE OF SOUTHERN
2020-12-06 Roll in palms of hands and shape into round balls. Roll the balls of dough in granulated sugar. Place cookie dough on ungreased baking sheet, spacing about 2 inches apart. Place in 375F degree oven and bake for 10 minutes until set and tops begin to crack.
From tasteofsouthern.com
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BEST SWEDISH GINGER SNAPS (PEPPARKAKOR) RECIPE - HOW TO MAKE …
In a large bowl, whisk together the flour and baking soda. In a medium saucepan over medium, combine the butter, both sugars, corn syrup, both gingers, the cinnamon, orange zest, salt, cloves, pepper and cayenne, if using. As the butter melts, whisk until the sugar dissolves and the mixture begins to simmer.
From 177milkstreet.com
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PEPPARKAKOR SWEDISH GINGERSNAPS RECIPES ALL YOU NEED IS …
Nyakers' original gingersnap cookies are made by the oldest gingerbread bakery in Sweden from a traditional recipe that was perfected in the 1950s. World Market's bestselling holiday cookie, every crispy bite is filled with a spicy blend of real ginger, clove and cinnamon. Called pepparkakor in Swedish… From worldmarket.com
From stevehacks.com
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SWEDISH GINGERBREAD AKA PEPPARKAKOR – RECIPE | VISIT SWEDEN
2021-08-31 Recipe: Ingredients: 3 dl water ½ dl molasses 2 tbsp of ground cloves 2 tbsp ground cinnamon 2 tbsp ground ginger 2 tbsp bicarbonate of soda/baking soda 1/3 teaspoon salt 750 g of caster sugar 425 g of room temperature butter 1.2 kg of wheat flour. Method: Boil water, syrup, cloves, cinnamon, ginger, salt and bicarbonate of soda for a minute while stirring.
From visitsweden.com
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THE BEST GINGERSNAPS RECIPE - SERIOUS EATS
2020-04-15 Combine sugar, baking soda, cinnamon, gingers, vanilla, pepper, butter, and molasses in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, increase to medium, then beat until fluffy, pale tan, and soft, about 5 minutes. Add egg and beat until smooth, 2 minutes more, pausing to scrape as needed.
From seriouseats.com
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SWEDISH MEATBALL RECIPE WITH SAUCE GINGERSNAPS - COOKEATSHARE
View top rated Swedish meatball with sauce gingersnaps recipes with ratings and reviews. Swedish Meatballs With Sauce, Crockpot Swedish Meatball Stroganoff, Pressure-cooker mini…
From cookeatshare.com
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CHEWY SWEDISH GINGERSNAP COOKIES - A PRETTY HAPPY HOME
2015-02-25 CHEWY SWEDISH GINGERSNAP COOKIES. RECIPE 3 1/2 cup flour 3/4 cup butter 2 cup sugar 2 eggs 1/2 cup molasses 1 1/2 teaspoon baking soda 2 teaspoon ground ginger 1/2 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon nutmeg optional, sugar for dusting. DIRECTIONS Cream together butter, sugar, eggs and molasses. Add in remaining …
From aprettyhappyhome.com
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Top Asked Questions

How long do you cook Gingersnaps for?
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. Can you freeze Gingersnaps?
What are Emma's Ginger Snaps?
Emma was known for hosting legendary afternoon fika gatherings, and these ginger snaps were one of the signature cookies she would serve. I know there are a lot of ginger snap recipes out there but I'm telling you, these cookies are really something special. They are thin, REALLY thin, as many Swedish style ginger snaps are.
What are pepparkakor (Ginger Snaps)?
In Sweden, Pepparkakor (Swedish ginger cookies) are a holiday tradition around Christmastime. Also known as ginger snaps, these cookies are intensely spiced and darker in color than sugar cookies. Crunchy and addictive, they're perfect for serving to party guests or just nibbling with a warm cup of coffee.
Where did ginger snap cookies come from?
This recipe was brought over from Sweden by my great-grandmother, Emma, when she immigrated to the United States in the late 1800s. Emma was known for hosting legendary afternoon fika gatherings, and these ginger snaps were one of the signature cookies she would serve.

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