1/2 Photos of Swedish Ginger Cookies With Crystallized Ginger
This is a fantastic cookie recipe that I found in the LCBO Holiday 2003 Food & Drink magazine. I've been making these cookies for a few years now, but I've had a lot of requests for the recipe recently! I hope you enjoy them too!
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- 1Preheat oven to 350F (180C).
- 2Line a cookie sheet with parchment paper.
- 3In a large bowl with an electric mixer, cream together butter and sugar for 2 minutes or until light and fluffy. Beat in egg and molasses.
- 4Sift together flour, salt, cinnamon, cloves, ginger and baking soda. Stir into batter. Stir in crystallized ginger. The batter will be thick. Roll into 1-inch (2.5cm) balls. Place granulated sugar on a plate. Dip balls into sugar. Place sugar-side up on cookie sheet about 3 inches (8cm) apart, as the cookies tend to spread when baking. Keep dough refrigerated between batches.
- 5Bake for 10-12 minutes or until cracked on top, slightly firm to the touch and a golden colour. They will soften and crisp up as they cool. Cool on wire racks.
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Nutritional Facts for Swedish Ginger Cookies With Crystallized Ginger
Serving Size: 1 (276 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 1148.5
- Calories from Fat 436
- Total Fat 48.4 g
- Saturated Fat 29.8 g
- Cholesterol 184.0 mg
- Sodium 1290.3 mg
- Total Carbohydrate 172.4 g
- Dietary Fiber 2.6 g
- Sugars 109.2 g
- Protein 10.3 g
The following items or measurements are not included: