Zutaten für Gingersnaps Pepparkakor
- 1 cup granulated sugar
- Dark Corn Syrup
- Ground Ginger
- Cinnamon
- Ground Cloves
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 large egg
- 4 cups all-purpose flour
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Zubereitung von Gingersnaps Pepparkakor
- In a medium saucepan, combine 1 cup granulated sugar, ½ cup light corn syrup, 2 tablespoons ground ginger, and 1 teaspoon ground cloves. Bring to a boil over medium heat, stirring constantly.
- In a large mixing bowl, place 1 cup (2 sticks) unsalted butter, softened.
- Add 1 teaspoon baking soda to the boiling sugar mixture. Carefully pour the hot mixture over the softened butter.
- Stir until the butter is completely melted and the mixture is smooth.
- Add 1 large egg and 4 cups all-purpose flour.
- Mix until a dough forms. The dough will be stiff.
- Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until smooth. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll out the dough to 1/16 inch thickness.
- Use cookie cutters or a sharp knife to cut out desired shapes.
- Place cookies on a baking sheet lined with parchment paper.
- Bake at 325°F (160°C) for 8-10 minutes, or until edges are lightly golden.
- Let cookies cool completely on the baking sheet. They will firm up as they cool.
- Re-roll scraps and repeat until all dough is used. Freeze leftover dough for later baking.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
38g
Fat
20g
Carbs
13g
