Swedish Ginger Cookies
Recipe: #406
October 11, 2011
Categories: Scandinavian, Christmas, New Years, Oven Bake, Vegetarian, more
"This fantastic cookie was in the Holiday 2003 edition of the LCBO's Food & Drink Magazine. The cookie has a lot of ginger flavour thanks to the crystallized ginger and is slightly chewy in texture. You can make it more crispy by increasing the flour to 2 cups from 1 3/4 cups called for in this recipe."
Original is 36 servings
Ingredients
Nutritional
- Serving Size: 1 (14.6 g)
- Calories 3.4
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 4.5 mg
- Sodium - 3.5 mg
- Total Carbohydrate - 0.5 g
- Dietary Fiber - 0 g
- Sugars - 0.3 g
- Protein - 0.2 g
- Calcium - 1.1 mg
- Iron - 0 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 350°F (180°C).
Step 2
For easy clean up, line a cookie sheet with parchment paper.
Step 3
Using an electric mixer, cream butter and sugar for 2 minutes or until light and fluffy in a large bowl, then beat in the egg and molasses.
Step 4
Sift together flour, salt, cinnamon, cloves, ginger and baking soda. Stir into batter
Step 5
Stir in crystallized ginger. (The batter will be thick)
Step 6
Place granulated sugar on a plate, roll cought into 1-inch (2.5-cm) balls and dip balls into sugar.
Step 7
Place balls, sugar-side up, on cookie sheet about 3-inches (8-cm) apart, as the cookies tend to spread when baking. (Keep dough in fridge between batches)
Step 8
Bake for 10 to 12 minutes or until cracked on top, slightly firm to the touch and a golden colour. (They will soften and crisp up as they cool)
Step 9
Cool on wire racks.
Tips
No special items needed.
4 Reviews
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