Swedish Gingersnaps
Published December 8, 1981
- Total Time
- 35 minutes, plus overnight refrigeration
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Ingredients
1 ½ cups heavy sweet cream
2 ½ cups brown sugar, firmly packed
¾ cup molasses
½ cup dark corn syrup
1 tablespoon ginger
Grated rind of 1 ½ lemons
1 ½ tablespoons baking soda
6 to 7 cups flour, as needed
Decorative sugar icing (see note)
Nutritional analysis per serving
25 grams carbs; 7 milligrams cholesterol; 126 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 105 milligrams sodium; 2 grams protein; 15 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 275 degrees.
- Step 2
Butter a large cookie sheet.
- Step 3
Whip cream until almost stiff.
- Step 4
Combine sugar, molasses, syrup, ginger, lemon rind and baking soda and mix thoroughly. Pour into cream and beat for 10 minutes by hand or four minutes in an electric mixer.
- Step 5
Add five cups of flour and blend in thoroughly. Beat in remaining flour gradually until dough is just smooth enough to handle but still soft and pliable.
- Step 6
Wrap in waxed paper and chill several hours or overnight.
- Step 7
Roll out to one-fourth-inch thickness on a lightly floured board. Cut into fancy shapes, such as animals, boys, girls, stars, hearts and crescents, with cookie cutters about two and a half inches wide, or cut into gingerbread boys or girls in any size.
- Step 8
Place on cookie sheet and bake for about 12 minutes, or until evenly golden brown.
Cooled cookies can be decorated with royal icing, piped through a pastry bag or spread with a spatula. The Greek cookie recipe that follows is a favorite of Leon Lianides, owner of the Coach House, and his wife, Aphrodite.
Private Notes