SWEDISH GINGER COOKIES
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
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jt_jx
[email protected]These cookies are a great way to use up leftover ginger.
Sarbuland Khan
[email protected]I love the fact that these cookies are not too sweet. They're the perfect balance of flavors.
luru walter
[email protected]These cookies are the perfect treat to enjoy with a cup of coffee or tea.
Mahmoud Hamada
[email protected]I love the way these cookies look when they're finished baking. They're so festive and colorful.
Sinha Simi
[email protected]These cookies are so easy to make, even my kids can help. They love rolling out the dough and cutting out the shapes.
Richmond Pinto
[email protected]I've been making these cookies for years and they're always a hit. They're the perfect balance of chewy and crispy.
Olajire Amirah
[email protected]These cookies are also great for gift-giving. They're sure to be appreciated by anyone who receives them.
Bisso Barman
[email protected]I like to add a little bit of chopped crystallized ginger to the dough for an extra burst of flavor.
Lay Ton
[email protected]These cookies are a great make-ahead treat. You can freeze them for up to 2 months.
Alice Mwangi
[email protected]I love the smell of these cookies baking in the oven. It fills the whole house with a warm and inviting aroma.
Iverna Jubitana
[email protected]These cookies are so cute and festive. They're perfect for Christmas or any winter holiday.
Madireng Mashoeu
[email protected]I made these cookies for a holiday party and they were a huge success. Everyone loved them!
Madembe Madembe
[email protected]These cookies are a great way to use up leftover ginger. They're also a nice change from the traditional chocolate chip cookie.
Hasham khan Khan
[email protected]I love the unique flavor of these cookies. The ginger and cardamom really shine through. They're also really easy to make.
Muhumuza Mesarch
[email protected]These cookies are the perfect combination of chewy and crispy. The ginger flavor is just right and they're not too sweet.
Noman Ijaz
[email protected]I've made these cookies several times now and they're always a hit. They're so easy to make and they taste delicious.
Santi cardoso
[email protected]These cookies are a real treat! They're perfectly spiced and have a lovely chewy texture. I'll definitely be making them again.