SWEDISH GINGERBREAD COOKIES
Making Swedish pepparkakor-or gingerbread cookies-is a holiday tradition in our family. I entered these at the Iowa State Fair and took home a blue ribbon.-Kathleen Olesen, Des Moines, IA
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. In another bowl, whisk flour, ginger, cinnamon, cloves and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat confectioners' sugar, shortening, vanilla and enough water to reach spreading consistency. Decorate cookies with frosting and, if desired, Red Hots. , Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare, bake and decorate cookies as directed.
Nutrition Facts : Calories 201 calories, Fat 9g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 80mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.
SWEDISH GINGER COOKIES WITH CRYSTALLIZED GINGER
This is a fantastic cookie recipe that I found in the LCBO Holiday 2003 Food & Drink magazine. I've been making these cookies for a few years now, but I've had a lot of requests for the recipe recently! I hope you enjoy them too!
Provided by Ennoia
Categories Dessert
Time 1h
Yield 3 dozen cookies, 3 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F (180C).
- Line a cookie sheet with parchment paper.
- In a large bowl with an electric mixer, cream together butter and sugar for 2 minutes or until light and fluffy. Beat in egg and molasses.
- Sift together flour, salt, cinnamon, cloves, ginger and baking soda. Stir into batter. Stir in crystallized ginger. The batter will be thick. Roll into 1-inch (2.5cm) balls. Place granulated sugar on a plate. Dip balls into sugar. Place sugar-side up on cookie sheet about 3 inches (8cm) apart, as the cookies tend to spread when baking. Keep dough refrigerated between batches.
- Bake for 10-12 minutes or until cracked on top, slightly firm to the touch and a golden colour. They will soften and crisp up as they cool. Cool on wire racks.
SWEDISH GINGER COOKIES
These are delicious and soft cookies. I especially like to make them around the holidays, but they are great anytime. I got this recipe from my mother-in-law.
Provided by CookingONTheSide
Categories Dessert
Time 30m
Yield 4 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- Cream shortening and sugar until light and fluffy.
- Add molasses.
- Add the egg.
- Mix together the flour, soda, salt, cinnamon, ginger, cloves and allspice.
- Add flour mixture to creamed mixture.
- Mix well.
- Roll into small balls and roll in sugar.
- Place on ungreased cookie sheet and bake at 350 degrees for about 10 minutes.
PEPPARKAKOR (SWEDISH GINGER COOKIES)
Make and share this Pepparkakor (Swedish Ginger Cookies) recipe from Food.com.
Provided by lazyme
Categories Dessert
Time 25m
Yield 10 dozen
Number Of Ingredients 9
Steps:
- Heat molasses in small saucepan to boiling point.
- Boil 1 minute.
- Add sugar and butter and stir until butter is melted.
- Cool.
- Beat in egg.
- Sift together flour, salt, soda and spices.
- Add to first mixture and mix thoroughly.
- Cover bowl tightly and chill overnight.
- Roll out a portion of the dough at a time on lightly floured pastry cloth.
- Roll out thin.
- Cut into desired shapes.
- Bake in a moderate oven (350F) 6 to 8 minutes.
- The dough may be shaped into a roll and wrapped in waxed paper.
- Chill thoroughly overnight or longer.
- Slice thin and bake in moderate oven (350F).
- These should be stored in an air-tight container - allow flavor to "ripen".
Nutrition Facts : Calories 290.6, Fat 10, SaturatedFat 6, Cholesterol 45.5, Sodium 168.9, Carbohydrate 46.6, Fiber 0.9, Sugar 19.5, Protein 4
SWEDISH GINGER COOKIES
Steps:
- In the large bowl of an electric mixer, beat butter, sugar and molasses until mixture is light and smooth. Add egg and water or milk, blending well. In a separate bowl, mix together the flour, soda, salt and spices. With mixer at low speed, gradually beat the flour mixture into the butter mixture, beating just until combined. Remove, knead briefly with your hands, divide into two pieces and wrap both in plastic wrap. Refrigerate for 1 hour or up to 2 days.
- Preheat oven to 350 degrees. Line 4 cookie sheets with foil or parchment. Remove dough from refrigerator one package at a time, and cut in half. Let it soften slightly if it is not malleable.
- On a lightly floured surface, roll out dough 1/8- to 1/4-inch thick. Dip cookie cutters in flour, and make shapes. Place cookies 1-inch apart on cookie sheets. Bake for 9 to 11 minutes until set. Remove sheets from oven, and let stand for 1 minute. With a thin metal pancake turner, transfer cookies to cooling racks, and let cool completely before storing or frosting.
- Store plain or frosted cookies in single layers, separated by sheets of waxed paper. Store at room temperature in metal tins or heavy-duty aluminum foil for up to a week.
Nutrition Facts : @context http, Calories 94, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 4 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 55 milligrams, Sugar 7 grams, TransFat 0 grams
PEPPARKAKOR (SWEDISH GINGER COOKIES)
Categories Cookies Ginger Dessert Bake Christmas Winter Christmas Eve Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 9 dozen cookies
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a small saucepan over moderate heat, warm the corn syrup and orange zest. Add the butter and sugar and continue warming, stirring occasionally, until melted. Remove from the heat and let cool to room temperature. Add the egg and whisk to combine. Pour over the flour mixture and stir to combine. Form the dough into a ball, wrap in a double layer of plastic wrap, and chill overnight.
- Arrange racks in the upper and lower thirds of oven and preheat to 375°F. Line 2 large baking sheets with nonstick baking mats, such as Silpats, or parchment paper.
- Using a lightly floured rolling pin, roll out a portion of the dough on a lightly floured surface to a 1/4 inch thickness. Using cookie cutters, cut the dough into desired shapes, such as circles, stars, hearts, bells, gingerbread men, and Christmas trees. Transfer to the prepared baking sheets and sprinkle with the pearl sugar. Bake, switching the cookies between the upper and lower racks and rotating the baking sheets about halfway through baking, until the edges are just beginning to brown, 7 to 8 minutes. Watch the cookies carefully to make sure they don't get too brown.
- Let the cookies cool on baking sheets for 5 minutes before transferring to a wire rack to let cool completely. Continue rolling and cutting out the rest of the cookie dough and baking the cookies on cooled baking sheets. DO AHEAD: Pepparkakor can be baked ahead and kept, stored between sheets of wax paper in an airtight container, for up to 2 weeks, or frozen up to 1 month.
TRADITIONAL SWEDISH PEPPARKAKOR
These thin, crispy spice cookies are a Christmas tradition in Sweden. They're usually cut into heart, flower or star shapes. Dusting your cookie cutters with flour will make it easier to cut the dough.
Provided by Eal
Categories World Cuisine Recipes European Scandinavian
Time 1h35m
Yield 100
Number Of Ingredients 11
Steps:
- Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
- Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
- Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
- Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.
Nutrition Facts : Calories 47.4 calories, Carbohydrate 7 g, Cholesterol 6.7 mg, Fat 1.9 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 39.9 mg, Sugar 3.2 g
SWEDISH GINGER THINS
Provided by Betty Boothe
Categories Cookies Mixer Ginger Nut Dessert Bake Christmas Vegetarian Almond Spice Winter Edible Gift Gourmet California Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 150 cookies
Number Of Ingredients 10
Steps:
- Into a large bowl sift together flour, baking soda, and spices. In a medium bowl with an electric mixer beat cream until it just holds stiff peaks. In another large bowl beat butter and sugar until mixture is light and fluffy and on low speed beat in corn syrup and whipped cream, beating until cream is just combined. Add flour mixture and beat until combined well. Form dough into a disk. Chill disk, wrapped in plastic wrap, until firm, at least 2 hours, and up to 2 days.
- Preheat oven to 400°F.
- Cut dough into quarters and work with 1 quarter at a time, keeping remaining dough covered and chilled. Using a rolling pin with cover dusted with flour, roll out dough into a round on a floured pastry cloth, rolling dough as thin as possible (less than 1/8 inch thick and about 14 inches in diameter) and with assorted 2- to 3-inch cutters cut out cookies. Carefully transfer cookies as cut to ungreased baking sheets with a metal spatula, arranging them about 1/2 inch apart, and top each with an almond slice. Reroll scraps and cut out more cookies in same manner.
- Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies puff and then collapse slightly, about 6 minutes. Cool cookies on sheets 1 minute and transfer with metal spatula to racks to cool completely. Make more cookies with remaining dough in same manner. Cookies keep in airtight containers at room temperature 1 week.
More about "swedish ginger cookies recipes"
THE BEST SWEDISH GINGER COOKIES-- PEPPARKAKOR - A …
From abakershouse.com
GINGER COOKIES RECIPE - SWEDISH FREAK
From swedishfreak.com
PEPPARKAKOR (SWEDISH GINGER COOKIES) - THE REDHEAD …
From theredheadbaker.com
TOP 45 ANNAS SWEDISH THINS GINGER COOKIES RECIPES
From tmax.pakasak.com
SWEDISH GINGER COOKIES RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
VINTAGE SWEDISH HOUSE CHRISTMAS GINGER COOKIE RECIPE …
From ebay.com
TOP 48 SWEDISH GINGERBREAD COOKIE RECIPE RECIPES
From rymill.coolfire25.com
SWEDISH GINGERBREAD COOKIES (PEPPARKAKOR) | BEYOND KIMCHEE
From beyondkimchee.com
GINGER-MOLASSES BISCOFF COOKIES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
SWEDISH GINGER COOKIES RECIPE - FOOD.COM
From food.com
SWEDISH GINGER COOKIES RECIPE - FOOD.COM
From food.com
SWEDISH GINGER COOKIES RECIPE -SUNSET MAGAZINE
From sunset.com
TOP 46 SWEDISH GINGERBREAD COOKIES RECIPES
From istimewa.dixiesewing.com
SWEDISH GINGER COOKIES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SWEDISH GINGER COOKIES AKA BACON FAT COOKIES RECIPES
From namus.youramys.com
9 DEALS TO GRAB ON NATIONAL COOKIE DAY - FOODNETWORK.COM
From foodnetwork.com
PEPPARKAKOR (SWEDISH GINGER COOKIES) - PIQUANT POST
From piquantpost.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #hand-formed-cookies #rolled-cookies #desserts #scandinavian #oven #european #kosher #cookies-and-brownies #swedish #grains #dietary #egg-free #free-of-something #pasta-rice-and-grains #equipment #number-of-servings
You'll also love