Swedish ginger thins
Traditional Swedish gingerbread cookies
Ingredients
- 2 sticks butter (225g)
- ½ cup molasses
- ¾ cup heavy cream
- 1¼ cup sugar
- 4 cups flour
- 2 teaspoon bicarbonate
- 2 tablespoon ground ginger
- 2 tablespoon ground cinnamon
- 1,5 teaspoon ground cloves
- 2 teaspoon ground green cardamom
Instructions
- Whisk together the flour, ginger, cinnamon, cloves, cardamom, baking soda, and salt in a large bowl. Set aside.
- In a saucepan, combine the butter, sugar, molasses, and heavy cream. Heat the mixture over medium heat until the butter has melted and the sugar has dissolved. Do not bring it to a boil. Let it cool down a bit.
- Combine wet ingredients with the dry ingredients. Stir together until a dough forms.
- Shape the dough into a round ball, wrap it in plastic wrap, and chill in the refrigerator overnight. You can also use an air-tight container for storing.
- Take half of the chilled dough and make into a ball. Roll out on a well-floured surface to about ⅙ inch thickness. Use cookie cutters to cut into shapes and place them on the prepared baking sheets. Place your ginger thins spaced out.
- Gather the scraps and roll them out again on a floured surface. It is good to bake same-size cookies on baking sheets. You will get at least 8-10 sheets of cookies from this recipe.
- Bake in the preheated oven at 390F (200C) for 5 minutes or until the edges are set, and cookies are lightly golden.
- Let the cookies cool on the baking sheet for a couple of minutes before moving them to a wire rack to cool completely. Once the cookies are cool, you can decorate them with icing or enjoy them as they are
Notes
If the dough or gathered scraps gets too soft to handle, wrap it in plastic wrap and refrigerate because chilling the dough will harden it slightly and make it easier to roll out.
Baking time depends on the thickness of your cookies. For thin ones 4-5 minutes baking time is great, and for thicker you might want to increase it to 6-7 minutes.
In original Swedish gingerbread cookies, light or dark syrup (sirap) is used. You can use molasses or corn syrup as replacement. Molasses gives a more deep flavor and color and with dark corn syrup you get a bit lighter cookies.
For a milk-free option, use margarine and plant-based cream.
You can replace the spices with 4 tablespoon of self-made gingerbread spice mix.
Depending on the size and thickness of your cookies, you can make up to 100-150 from this batch of dough.
This recipe is not meant for building gingerbread houses. For that purpose you need to add more flour to the batter so it becomes denser.
Nutrition
Serving: 1servingCalories: 40kcalCarbohydrates: 5.7gProtein: 0.6gFat: 1.7gSaturated Fat: 1gFiber: 0.2gSugar: 2g
Tried this recipe?Let us know how it was!