Swedish Gingersnaps
Swedish Gingersnaps are spicy, sweet ginger cookies with warm spices and deep molasses flavor, perfect for holiday treats or cozy gatherings with friends and family.
Ingredients
- 2 1/3 cups flour ⓘ
- 2 3/4 teaspoons ground ginger ⓘ
- 1 1/2 teaspoons ground cinnamon ⓘ
- 1/2 teaspoon ground cloves ⓘ
- 1/2 teaspoon ground allspice ⓘ
- dash of salt ⓘ
- 1 teaspoon baking powder ⓘ
- 3/4 teaspoon baking soda ⓘ
- 2 teaspoons unsweetened cocoa ⓘ
- 1/2 cup unsalted butter ⓘ
- 1/2 cup dark molasses ⓘ
- 1/2 cup light brown sugar ⓘ
- 1 egg
- 1 teaspoon vanilla ⓘ
- 2 1/2 tablespoons granulated sugar ⓘ
Instructions
- Sift together flour, ground ginger, ground cinnamon, ground cloves, ground allspice, salt, baking powder, baking soda, and cocoa; set aside.
- Combine unsalted butter, dark molasses, and light brown sugar in a mixing bowl and beat until lightened and smooth.
- Beat in the egg and vanilla extract until well incorporated.
- Stir in the sifted dry ingredients until the mixture is well blended and smooth.
- Wrap the dough in waxed paper and refrigerate for at least 1.5 hours or up to 24 hours.
- Preheat the oven to 350°F (175°C).
- Working with half of the dough at a time, shape into 1-inch balls and place 1.5 inches apart on greased baking sheets.
- Lightly grease the bottom of a flat-bottomed glass and dip into granulated sugar.
- Flatten each ball to about 1/4-inch thickness, dipping the glass frequently in sugar to prevent sticking.
- Bake for 10 to 12 minutes, until edges are tinged brown.
- Transfer cookies to wire racks to cool.
- Store airtight for up to 2 weeks.
Tips & Substitutions
For a deeper flavor, consider using freshly grated ginger instead of ground ginger. If you prefer a spicier cookie, increase the ground cinnamon or cloves slightly. For a gluten-free version, substitute the flour with a 1:1 gluten-free baking blend. Make sure to chill the dough thoroughly; this helps the cookies maintain their shape while baking.
Serving Suggestions
These Swedish gingersnaps are delightful on their own or paired with a cup of tea or coffee. They also make a festive addition to holiday cookie platters, especially alongside treats like Ham N' Cheese Roll-Ups or Chocolate Cake Cookies. For a sweet twist, serve them with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Reheating
Store the cooled gingersnaps in an airtight container at room temperature for up to 2 weeks. If you want to keep them fresh longer, consider freezing them. To reheat, simply pop them in a 350°F oven for about 5 minutes or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Gingersnaps contains roughly 89 calories, with 2g protein, 19g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar in this recipe?
Yes, you can substitute light brown sugar with granulated sugar or coconut sugar, though the flavor and texture may vary slightly. Using darker brown sugar will yield a richer flavor and chewier texture.
What can I do if my dough is too sticky?
If your dough becomes too sticky to handle, refrigerate it for an additional 30 minutes. Alternatively, you can lightly flour your hands and work surface when shaping the balls to make handling easier.
How can I make these cookies more decorative?
To add a decorative touch, try drizzling melted white chocolate over the cooled cookies or topping them with colorful sprinkles before baking. This not only enhances the visual appeal but also adds a delightful flavor contrast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).