Chef Dudo's Note:
Found this on a Swedish recipe site some time ago. It makes a lot of cookies but they keep well and can also be frozen. Don't let the amount of ginger as well as the amount of baking soda scare you off. It is just right for these cookies. Hope you'll like them as much as we do.
My Private Note
Units: US | Metric
- 1Preheat the oven to 350°F.
- 2Melt the butter or margarine in a small saucepan.
- 3Turn the heat off when melted and add lemon juice and syrup.
- 4Whip the cream in a small bowl.
- 5In a large bowl, sift flour, baking soda and ginger powder.
- 6Mix in sugar.
- 7Add butter/syrup and whipped cream to the sifted flour.
- 8Mix well with a wooden spoon.
- 9Place a piece of parchment paper on a baking sheet.
- 10Make, with your hands, little round balls, about one inch in diameter.
- 11Place the balls on the baking sheet flattening slightly.
- 12Do not place them too close to each other as they spread.
- 13Bake for about 12 minutes, they should still be a bit soft in the center as they harden when they cool.
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Nutritional Facts for Swedish Ginger Cookies
Serving Size: 1 (1029 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 46.8
- Calories from Fat 14
- Total Fat 1.6 g
- Saturated Fat 0.9 g
- Cholesterol 4.5 mg
- Sodium 53.3 mg
- Total Carbohydrate 7.7 g
- Dietary Fiber 0.1 g
- Sugars 3.4 g
- Protein 0.4 g