Ingredients for Finnish Gingersnaps
- 1 cup molasses
- ½ cup packed brown sugar
- ½ cup (1 stick) softened unsalted butter
- Heavy Cream
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
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How to Make Finnish Gingersnaps
- In a large bowl, cream together 1 cup molasses, ½ cup packed brown sugar, and ½ cup (1 stick) softened unsalted butter until smooth and creamy.
- Add ¼ cup heavy cream, 2 tablespoons ground ginger, 1 teaspoon ground cinnamon, 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
- Beat until a stiff dough forms.
- Cover and chill the dough in the refrigerator for at least 30 minutes (or up to 2 days).
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll out small portions of the dough to ¼-inch thickness.
- Use cookie cutters or a knife to cut into 3-inch rounds (or your favorite shapes!).
- Place cookies onto prepared baking sheets.
- Bake for 8-10 minutes, or until edges are lightly browned. Watch carefully to prevent over-browning.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
13g
Fat
7g
Carbs
2g
