Swedish Ginger Cookies
Created by Dreamer_in_Ontario on October 11, 2011
- Servings: 36
- Prep Time: 30m
- Cook Time: 10m
- Recipe #406
Ingredients
- 3/4 cup unsalted butter (175 mL)
- 1 cup brown sugar (250 mL)
- 1 egg
- 1/4 cup molasses (50 mL)
- 1 3/4 cups all-purpose flour (425 mL)
- 1/2 teaspoon salt (2 mL)
- 1 teaspoon cinnamon (5 mL)
- 1/2 teaspoon cloves (2 mL)
- 1 1/2 teaspoon ground ginger (7 mL)
- 2 teaspoon baking soda (10 mL)
- 1/2 cup coarsely chopped crystallized ginger (125 mL)
- 1/3 cup granulated sugar (75 mL)
How to Make
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Step 1: Preheat oven to 350°F (180°C).
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Step 2: For easy clean up, line a cookie sheet with parchment paper.
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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.
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Step 4: Sift together flour, salt, cinnamon, cloves, ginger and baking soda. Stir into batter
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Step 5: Stir in crystallized ginger. (The batter will be thick)
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Step 6: Place granulated sugar on a plate, roll cought into 1-inch (2.5-cm) balls and dip balls into sugar.
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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)
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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)
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Step 9: Cool on wire racks.
Nutritional Facts
- 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