Swedish Gingersnaps

I've been making these for 30 years! (Yipes!) They are a nice soft cookie. I love them with milk or coffee.
- Ready In:
- 1hr
- Yields:
- Units:
5
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ingredients
- 2 cups sugar
- 1 1⁄2 cups butter
- 2 large eggs
- 1 1⁄2 tablespoons molasses
- 1⁄2 teaspoon ginger
- 1 teaspoon clove
- 1 teaspoon allspice
- 1⁄2 teaspoon cinnamon
- 1 dash salt
- 4 teaspoons baking soda
- 4 cups flour
- additional sugar
directions
- Cream butter and sugar; add eggs and molasses.
- Stir in spices and soda.
- Mix in flour.
- Roll into balls the size of walnuts and then in sugar.
- Place 2-inches apart on cookie sheets.
- Bake in 350° oven for 10-11 minutes until golden brown.
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@Charmie777
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@Charmie777
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"I've been making these for 30 years! (Yipes!) They are a nice soft cookie. I love them with milk or coffee."
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I made these as described but only used 1/2 tsp of ground cloves (that was all I had left) and I used treacle instead of molasses, as I believe that is the usual conversion for non-Americans. The only molasses we get here is blackstrap molasses and I think that would be a bit strong. These are great if you like chewy cookies (and I hope they will stay that way when they've cooled some more!) The smell of them baking reminds me of an Indian grocery, which is a good thing. The only change I might make in future is to increase the amount of ginger (double?) as it's overpowered by the allspice. Update: These do retain good chewy texture for at least 3 days and they freeze well.Reply
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I made these as described but only used 1/2 tsp of ground cloves (that was all I had left) and I used treacle instead of molasses, as I believe that is the usual conversion for non-Americans. The only molasses we get here is blackstrap molasses and I think that would be a bit strong. These are great if you like chewy cookies (and I hope they will stay that way when they've cooled some more!) The smell of them baking reminds me of an Indian grocery, which is a good thing. The only change I might make in future is to increase the amount of ginger (double?) as it's overpowered by the allspice. Update: These do retain good chewy texture for at least 3 days and they freeze well.Reply
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What an absolutely delightful cookie recipe! I too only used 1/2 tsp of cloves and allspice and it didn't affect the taste of the cookie one bit. They turned out perfect and I got over 5 dozen. There is just one thing I have a problem with.....you try one and you can't stop there, so you eat another. A very good cookie in deed. I will certainly be making them again. Thanks for sharing this recipe.Reply
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