I’m into gingerbread and ginger flavored baked goods in a big way this year. Don’t know why! That’s not usually the case in previous years. But for whatever reason, this year is different and I just can’t get enough ginger-spiced goodness.
This vintage Swedish Ginger Cookie recipe has been in my family for a long time, and I just love to make it. Besides the fact that the flavor is so perfectly spicy, it makes a LOT of cookies, it can be rolled out thin for cutouts, or rolled into a log, and sliced. The dough is pliable and handles really well; and you can reroll it at least 3 times without it becoming tough.
The dough is made a little differently than some of the contemporary gingerbread cookie recipes. Instead of creaming butter and sugar together (like most any cookie recipe), the molasses is heated to boiling, then the butter and sugar are added to it so they melt. Then you let the mixture cool a little and stir in the egg and dry ingredients. Really very easy to make. Another reason why I love it; no need to take out butter to soften up, you can make these any time you want to with cold, hard butter, because it gets melted. Hee, Hee!
It’s recommended that you chill the dough overnight before rolling and cutting so the molasses and butter can firm up, but then you are in for a treat as you work with it. I love it, but you don’t have to be Swedish to love these cookies.
SWEDISH GINGER COOKIES
Yield: Makes about 10 dozen small cookies
- 1/2 cup molasses
- 1/2 cup sugar
- 1/2 cup butter
- 1 egg, well beaten
- 2 1/2 cups all-purpose flour
- 1/4 tsp. salt
- 1/4 tsp. baking soda
- 1/2 tsp. ginger
- 1/2 tsp. cinnamon
1. Heat molasses in a small saucepan to boiling. Allow to boil for 1 minute. Add sugar and butter and stir until butter is melted.
2. Cool, then beat in the egg.
3. Whisk or sift together the flour, salt, soda and spices.
Add to molasses mixture and mix thoroughly .
4. Cover bowl tightly and chill overnight. When ready to bake, divide the dough into 3 portions and work with one portion at a time, keeping the rest chilled. Preheat oven to 350*F.
5. On a lightly floured surface or pastry cloth, roll the dough out thin. Cut into desired shapes. Place on greased cookie sheets, or use parchment paper to line the baking sheets.
Bake at 350*F for 6 – 8 minutes. The shorter baking time will give you a more chewy cookie, while the longer time will produce a crisp cookie.
6. This dough may also be shaped into a log (roll) and wrapped in wax paper or plastic wrap. Chill thoroughly overnight or longer. Slice thin and bake in moderate oven (350*).
These cookies should be stored in an airtight container to allow flavors to “ripen”.
My post tomorrow will show you how I decorated these cookies with a simple, easy glaze. Y’all come back!
SOURCE: old family recipe