Prep 30 mins
Cook 10 mins
Christmas just wouldn't be Christmas without these cookies on the Smorgasboard table. We cut them in all kinds of shapes, stars, hearts, goats, reindeer, you name it. Don't just save them for the holidays, however, these are great any time of the year. It's key to roll these very thin before cutting out, as that is what gives the cookie it's traditional "snap". These cookies are a bit of work, but the dough freezes beautifully, so make a batch of dough, cut and bake a few, then freeze the rest for another day.
- 2⁄3 cup sugar
- 2⁄3 cup dark corn syrup (Mom always used Lyle's golden syrup)
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground cloves
- 3⁄4 tablespoon baking soda
- 2⁄3 cup butter
- 1 egg
- 5 cups flour
- Bring sugar, syrup, ginger, and cloves to a boil in a medium saucepan.
- Place the butter in a large mixing bowl.
- Add the baking soda to the sugar mixture, then pour over the butter.
- Stir until the butter is melted.
- Add the egg and flour. Mix until thoroughly blended.
- Knead the dough, then place in the refrigerator to chill.
- Roll out the dough on a floured board to 1/16 inch thickness.
- Using a knife or fancy cookie cutters, cut the dough into shapes.
- Place cookies on a greased (or nonstick) baking sheet.
- Bake at 325F for 8-10 minutes.
- Cookies will firm up as they cool.
- Re-roll the scraps and repeat until all of the dough is used.
I love spice cookies and these are delicious. After they came out of the oven and cooled I was forced to make a second cup of coffee in order to be able to properly test the cookies for review. I know, it's hard work - dunk a cookie - take a bite - dunk the cookie- take a bite, but someone has to do it! LOL. I like the crispness (crisp is better for dunking after all) and the lovely spice taste and aroma are a delight. So glad that I chose to make these for ZWT 9. :D
I made these to take to my mum's and they are delish plus plus !! I just cut rounds of the dough log after it had been in the fridge and shaped them into little rounds. I also put in some chocky chips that melted through out the dough . They are pretty yummy !!
These cookies were very good. They seemed lighter in color and taste than the gingersnaps I'm used to eating, but still very tasty. Since I wasn't making these for Christmas, I just used a round cookie cutter. I had to make these cookies gluten free, by using GF baking flour, and would rate the finished product a "4" , but am rating the recipe 5 stars because I'm sure they would have been even better with regular flour. Made for Photo Tag.