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.
Nutrition & Diet Analysis (per serving)
913
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).