Swedish Gingersnaps

Swedish Gingersnaps created by -Sylvie-

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:

ingredients

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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  1. Jo_C.
    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
  2. Jo_C.
    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
  3. Nova Scotia Cook
    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
  4. -Sylvie-
    Swedish Gingersnaps Created by -Sylvie-
    Reply
  5. -Sylvie-
    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.
    Reply
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