The perfect cookie to have with a cup of coffee—or with milk for wee folk—this traditional Swedish gingersnap biscuit is comfortingly perfect. The house smells divine while they are baking. These dark, lightly-spiced ginger biscuits have a forgiving dough that makes it easy to cut into shapes. The dough may be frozen for up to one month. At Christmas, they make fabulous gingerbread men and Christmas tree ornaments (poke a hole before baking to tie in a piece of twine for hanging). Anytime of year, these Swedish comfort food cookies bring a warm nostalgia to family gatherings.
Ingredients1 cup butter, softened 1/2 cup sugar 1/4 cup light brown sugar, packed 1 egg 3 cups flour 1 teaspoon kosher salt 1/2 teaspoon baking soda 1 teaspoon ground ginger 1 teaspoon ground cinnamon
- Put butter, sugar, brown sugar, molasses, and egg into the bowl of a standard electric mixer.
- Mix at low speed for 30 seconds and then at medium speed for 2 minutes.
- With the mixer on lowest speed, add the remaining ingredients and stir until combined.
- Refrigerate for 2 hours.
- On a lightly floured surface, roll the dough into a 1/8-inch thick disk. Use any shaped cookie cutter to make forms and transfer to a parchment paper or Silpat lined baking tray.
- Bake in a preheated 375 degrees F. oven for 5 to 7 minutes (the cookies should still be soft, they will continue to cook after removing from the oven). Cool enough to handle, and transfer to a wire rack to cool completely.
Light molasses is the most common form of molasses and is the lightest, most mild, least bitter of all molasses (NOT BLACKSTRAP). Sulphured molasses has a strong, chemical taste and should be avoided. Dark corn syrup may be substituted for the molasses but will lack the subtle spicy flavor. Dough must be cold when rolled out, and remain cold, or the cookies will not hold their shape. Cookies may be stored in an airtight container for 3 to 4 days.