Swedish Orange Gingersnaps

Total Time
2hrs 10mins
Prep 2 hrs
Cook 10 mins

I love orange flavors and added to gingersnaps, this can only be a good combination. A recipe from FoodNetwork.com and also included in the Zaar World Tour 2005, Scandinavia.

Ingredients Nutrition


  1. In a large mixing bowl or using a standing mixer cream the butter and sugar until light and well combined, beat in one egg.
  2. Add the molasses, orange juice, and zest. Sift the dry ingredients together and stir into the mixture making a soft, smooth dough. More flour can be added if dough is too sticky.
  3. Place dough on lightly floured surface and knead the dough three times. Separate dough into three pieces and shape into logs, approximately eight inches long. Wrap logs well in plastic wrap and refrigerate for at least 1 hour or overnight.
  4. Preheat oven to 350 degrees. Slice logs into circles, 1/8-inch thick or less and place on lightly greased cookie sheets. Bake for about 8 to 10 minutes or until lightly browned. When baked, place cookies on wire racks to cool.
Most Helpful

Everyone who tied them liked them.. not raving about them but in a calm 'yes, these are good" type of way. I like that fact too that these can be made the day before to the refridgerator stage and that they were a biscuit/cookie that do not spread on the baking tray, so I could put them quite close together to each other and with more on a tray I made these in record time. Great! Please see my rating system .. that deserves 4 stars any day. Thanks :)

kiwidutch June 16, 2006

These are great . . . feeling a little ill right now, ate too many of them! Thanks for sharing

Galley Wench June 10, 2006

Tasty little things but not as zippy as I anticipated. I bought new ginger but maybe it had been on the shelf awhile. My yield was greater than as written - a good thing. Thanks for sharing.

SusieQusie June 01, 2006