Name: Swedish Gingersnaps
Prep time: 1 h
Total time: 1 h
Yield: 50 cookies
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

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Recipe by 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.

Ready In:: 1hr
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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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RECIPE MADE WITH LOVE BY

@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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review by Jo_C.

5/16/2007

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.

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tweak by Jo_C.

5/16/2007

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
review by Nova Scotia Cook

4/6/2006

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.

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photo by -Sylvie-

12/16/2005

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review by -Sylvie-

12/16/2005

Thanks for posting this easy to make recipe. The cookies are nice and soft as stated. I'll probably reduce the cloves and all spice to 3/4 or 1/2 tsp each next time, because I found them a little too spicey. Apart from that they are really nice cookies though.

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