Prep Time
Cook Time
Ready In

"These are traditional Swedish gingersnaps. At Christmas time, the gingersnaps are customarily cut in the shape of little men and women, pigs or hearts, and are often decorated with frosting. It is not uncommon for children to help build little houses out of gingersnap dough to celebrate Christmas. The rest of the year, the cookies are generally a round shape. Time does not account for overnight resting time. The amount of cookies is just a guess based on the 8 cups of flour, as the recipe didn't state the yield."

Original recipe yields 48 servings


  • Serving Size: 1 (43.1 g)
  • Calories 170.7
  • Total Fat - 7.2 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 12.8 mg
  • Sodium - 44.3 mg
  • Total Carbohydrate - 25.3 g
  • Dietary Fiber - 2.9 g
  • Sugars - 9.5 g
  • Protein - 3.1 g
  • Calcium - 16.7 mg
  • Iron - 1.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

In a large pot, heat the brown sugar, white sugar, corn syrup and water. Add the butter and let it melt. Stir and let cool slightly, then blend in the spices and baking soda.

Step 2

Add the flour and mix to a smooth consistency. Sprinkle a little flour on top and put the dough out to cool, preferably overnight.

Step 3

Take the dough and knead it smooth on a baking table, adding more flour if necessary. Roll it thin and cut into shapes, using the desired cookie cutters. Place on parchment covered baking sheets.

Step 4

Bake in the oven at 350°F for 8–10 minutes. Let the gingersnaps cool on the baking sheet.

Tips & Variations

No special items needed.