Pepperkakor (Gingersnaps)

2/3 cup light brown sugar
2/3 cup light molasses
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground cloves
12 tablespoons butter, cut up
2 eggs
5 ½ cups all-purpose flour (approximately)
½ teaspoon baking soda

Combine brown sugar, molasses and spices in 1 ½-quart saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute, then remove from heat.

This will smell like everything you've ever loved about everything.

Place butter in large mixing bowl, add hot sugar mixture and stir until butter melts. Blend in eggs.
Stir 2 cups flour and he baking soda together. Gradually mix into the butter mixture. Mix in enough additional flour to make stiff dough. 

I didn't use nearly 5 1/2 cups to do this - 3, tops.

Shape dough into ball. Wrap in plastic wrap and refrigerate several hours or overnight.

Oh hello there, rock-hard dough.

Cut dough into quarters. Shape one quarter at a time into balls (refrigerate other dough). Use rounded teaspoonful of dough for each ball. Place on ungreased cookie sheets. Bake in preheated 350F oven until light brown, 10 to 12 minutes. Cool on wire racks. Store in airtight container.

NOTE: To make cut-out cookies, place each quarter of dough on large ungreased cookie sheet and roll out to 1/8-inch thickness. 

This stuff is a BEAST to roll out.

Cut into desired shapes with cookie cutters. 

Being aware that this is Star Wars season as well as a time for more traditional festivities...

Remove scraps of dough from between cookies. Reroll scraps on lightly floured surface, cut out and transfer to cookie sheet with wide metal spatula. Bake only 6 to 8 minutes.

...I made TIE fighter gingersnaps.

My Rating: 4/5 "The spice blend in these is absolutely amazing. The cookies feel homey, safe, comforting, and everything else you want in the wintertime (especially around Finals week). Make and enjoy in good company!"


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