Spiced Swedish Ginger Snap Cookies with Crystallized Ginger
Discover the warm and inviting flavors of traditional Swedish ginger cookies, enhanced with the delightful bite of crystallized ginger. Perfect for holiday gatherings or anytime indulgence, these cookies combine a rich blend of spices, buttery goodness, and the perfect sweetness. Each cookie is a tender snap, crackling with a ginger aroma that fills your kitchen. Enjoy sharing these scrumptious treats with friends and family, who will surely be asking for your secret recipe!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
unsalted butter
3/4 cup (Softened)
brown sugar
1 cup (Packed)
egg
1 (Beaten)
molasses
1/4 cup (None)
all-purpose flour
1 3/4 cups (Sifted)
salt
1/2 teaspoon (None)
cinnamon
1 teaspoon (Ground)
clove
1/2 teaspoon (Ground)
ground ginger
1 1/2 teaspoons (None)
baking soda
2 teaspoons (None)
crystallized ginger
1/2 cup (Coarsely chopped)
granulated sugar
1/3 cup (For rolling)
Instructions
1
Preheat your oven to 350°F (180°C) and line a cookie sheet with parchment paper to prevent sticking.
2
In a large mixing bowl, use an electric mixer to cream together the unsalted butter and brown sugar for about 2 minutes, or until the mixture is light and fluffy.
3
Add the egg and molasses to the bowl and mix until fully combined.
4
In a separate bowl, sift together the all-purpose flour, salt, cinnamon, cloves, ground ginger, and baking soda.
5
Gradually stir the dry ingredients into the wet mixture until fully integrated, then fold in the coarsely chopped crystallized ginger. The resulting batter will be thick.
6
Using your hands, roll the dough into 1-inch (2.5 cm) balls. Place the granulated sugar on a flat plate and roll each ball in the sugar to coat.
7
Arrange the sugar-coated balls on the prepared cookie sheet, spacing them about 3 inches (8 cm) apart to allow for spreading during baking. Keep any remaining dough refrigerated between batches.
8
Bake for 10-12 minutes in the preheated oven, or until the tops are cracked, the cookies feel slightly firm to the touch, and they have developed a golden hue.
9
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to wire racks to cool completely. Enjoy the delightful transformation as they soften and crisp up!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recommended oven temperature for Spiced Swedish Ginger Snap Cookies?
The oven should be preheated to 350°F (180°C).
Should I use parchment paper for baking these cookies?
Yes, you should line your cookie sheet with parchment paper to prevent the ginger snaps from sticking.
How long should I cream the butter and brown sugar?
You should use an electric mixer to cream the unsalted butter and packed brown sugar for about 2 minutes, or until light and fluffy.
What type of butter is best for this recipe?
The recipe specifically calls for 3/4 cup of softened unsalted butter.
What wet ingredients are added after creaming the butter?
Once the butter and sugar are creamed, add one beaten egg and 1/4 cup of molasses.
Which dry ingredients need to be sifted together?
You should sift together the all-purpose flour, salt, cinnamon, ground cloves, ground ginger, and baking soda.
How much ground ginger is used in the dough?
The recipe requires 1 1/2 teaspoons of ground ginger.
Is there a secret ingredient that adds extra bite to these cookies?
Yes, the recipe features 1/2 cup of coarsely chopped crystallized ginger for a delightful bite.
How do I incorporate the crystallized ginger into the batter?
Gently fold the coarsely chopped crystallized ginger into the mixture after the dry ingredients have been integrated.
What is the consistency of the final cookie batter?
The resulting batter will be thick before it is shaped into balls.
How large should I make the dough balls?
Roll the dough into 1-inch (2.5 cm) balls using your hands.
Do I need to coat the cookies in sugar before baking?
Yes, roll each dough ball in granulated sugar until they are evenly coated.
How far apart should the cookies be spaced on the baking sheet?
Arrange the sugar-coated balls about 3 inches (8 cm) apart to allow for spreading.
What should I do with the dough between baking batches?
Keep any remaining dough refrigerated between batches to maintain its consistency.
How long do the cookies need to bake?
Bake the ginger snaps for 10-12 minutes in the preheated oven.
How can I tell if the cookies are finished baking?
The cookies are done when the tops are cracked, they feel slightly firm to the touch, and they have a golden hue.
What is the first step in the cooling process?
Allow the cookies to cool on the baking sheet for a few minutes before moving them.
Where should the cookies finish cooling?
Transfer the cookies to wire racks to cool completely so they can soften and crisp up.
How much flour is required for this recipe?
The recipe calls for 1 3/4 cups of all-purpose flour.
Is the brown sugar packed or loose?
The brown sugar should be packed into the measuring cup.
How much cinnamon is used?
The recipe uses 1 teaspoon of ground cinnamon.
What type of ginger is used in addition to ground ginger?
In addition to ground ginger, the recipe uses crystallized ginger.
What is the amount of baking soda needed?
You will need 2 teaspoons of baking soda.
How many ingredients are in this recipe?
There are a total of 12 ingredients in this recipe.
What are the primary tags for this recipe?
The tags include cookies, dessert, ginger, holiday, spiced, and Swedish.
Can these cookies be served at holiday gatherings?
Yes, they are described as perfect for holiday gatherings or anytime indulgence.
What is the texture of the cookies once cooled?
The cookies are a tender snap that softens and then crisps up as they reach room temperature.
How much salt is included in the dry mix?
The recipe requires 1/2 teaspoon of salt.
Do I need to beat the egg before adding it?
Yes, the recipe specifies one beaten egg.
What provides the aromatic scent while these cookies bake?
The blend of cinnamon, cloves, ground ginger, and crystallized ginger creates a crackling ginger aroma.