Swedish Gingersnaps Recipe

Name: Swedish Gingersnaps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/3 c. flour; 2 3/4 tsp. ground ginger; 1 1/2 tsp. ground cinnamon; 1/2 tsp. ground cloves; 1/2 tsp. ground allspice; dash of salt; 1 tsp. baking powder; 3/4 tsp. baking soda; 2 tsp. unsweetened cocoa; 1/2 c. unsalted butter, slightly softened; 1/2 c. dark molasses; 1/2 c. light brown sugar, packed; 1 egg; 1 tsp. vanilla; 2 1/2 Tbsp. granulated sugar

Servings: persons

2 1/3 c. flour
2 3/4 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
dash of salt
1 tsp. baking powder
3/4 tsp. baking soda
2 tsp. unsweetened cocoa
1/2 c. unsalted butter, slightly softened
1/2 c. dark molasses
1/2 c. light brown sugar, packed
1 egg
1 tsp. vanilla
2 1/2 Tbsp. granulated sugar

1
Sift together flour, spices, salt, baking powder, baking soda and cocoa and set aside.
2
Combine butter, molasses and brown sugar in a mixing bowl and beat until lightened and smooth.
3
Beat in egg and vanilla.
4
Stir in dry ingredients until mixture is well blended and smooth.
5
Wrap dough in waxed paper and refrigerate at least 1 1/2 hours or up to 24 hours.
6
Preheat oven to 350u00b0. Working with half of the dough at a time, and keeping the remaining dough refrigerated, shape dough into 1-inch balls and place 1 1/2 inches apart on greased baking sheets.
7
Lightly grease the bottom of a flat-bottomed drinking glass and dip into granulated sugar.
8
Flatten each ball to about 1/4-inch thick, dipping glass frequently to keep from sticking.
9
Bake 10 to 12 minutes, just until tinged brown at the edges.
10
Place on wire racks to cool.
11
Store airtight up to 2 weeks.

929

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/3 c. flour, 2 3/4 tsp. ground ginger, 1 1/2 tsp. ground cinnamon, 1/2 tsp. ground cloves, and more.

Yes, Swedish Gingersnaps falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Swedish Gingersnaps

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions