Prep 30 mins
Cook 8 mins
This is a recipe for traditional Swedish ginger snaps, originally from a family friend of my grandmother. Our family makes these cookies every year for our Christmas Eve celebration. They are traditionally cut into heart shapes, but we experiment with flowers, angels, bells, stars, etc. Note: requires overnight refrigeration.
- 1 cup butter or 1 cup margarine
- 1 cup sugar
- 1⁄2 cup light corn syrup
- 2 teaspoons cinnamon
- 1 teaspoon clove
- 2 teaspoons ginger
- 2 teaspoons orange peel
- 2 teaspoons baking soda
- 1⁄4 cup water
- 1 egg
- 3 1⁄2 cups flour, approximately
- Melt margarine or butter in a saucepan over low heat. Slowly stir in the sugar, syrup and spices. Let cool.
- In a large bowl, mix together baking soda and water. Add egg and beat well.
- Stir in flour and margarine mixture. Mix well.
- Refrigerate overnight.
- Roll out on a well-floured surface until very thin. Cut into desired shapes and place on a greased cookie sheet.
- Bake at 350 degrees F for 6 to 8 minutes, or until golden brown.
I always buy a tin of these from World Market every year. I had never thought of making them myself. A friend mentioned she had the recipe somewhere, but I decided to find it myself. I thoroughly enjoyed baking these! Just the right amount of sweet and ginger without being too overpowering. I will make these every year for sure.
These cookies have a wonderful flavor. The dough was quite difficult to work with. It was very wet and sticky. I rolled them out between wax paper right on the cookie sheet so I didn't have to move them. It helped a lot. They came out very thin, crispy, and flavorful. Thanks for a ver different and fun recipe!