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Prep 30 mins
Cook 5 mins
Icelandic Gingersnap Cookies from http://icecook.blogspot.com. I haven't made these yet and there is no yield in the recipe so I completely guessed. Cook time does not include chill time.
- Mix together the dry ingredients.
- Add soft butter and eggs and knead until smooth.
- Cool in the refrigerator overnight.
- Roll out into sausage shapes of even thickness, pinch or cut off small portions and make little balls out of the dough.
- Put on a cookie sheet covered with baking paper and press your palm on top of each ball to flatten slightly.
- Bake at 200°C until browned.
Thoughts on this cookie after making them: the dough was all crumbs after I mixed it until I took a handful at a time and kneaded it together into a ball. It was rather dry and stiff, it might need another egg. After chilling it was very stiff and hard to work. I used a tablespoon sized cookie scoop to scoop out the dough, then rolled it between my hands to warm it to get it soft. After it was a smooth ball I flattened it between my hands. They cooked for 12 min at 400 degrees. They looked like molasses crinkles, cracked on the top. They did spread, I had about 15 to a sheet. The yield was 80 cookies or 6.5 dozen.
Next time I might use melted butter and not chill the dough. Apparently they are supposed to be rolled out thin and cut like gingerbread men, but with the way this recipe is, that wasn't going to happen. Hand rolling them was the only way I cold do it. Oh, and while the dough was a bit spicy, the end cookie was more mellow in taste.