Ingredients for Swedish Ginger Cookies
- 1 cup (2 sticks) unsalted butter, softened
- Heavy Cream
- 2 tablespoons lemon juice
- Granulated Sugar
- Corn Syrup
- 4 cups all-purpose flour
- Ground Ginger
- 2 teaspoons baking soda
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How to Make Swedish Ginger Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small saucepan, melt butter (or margarine) over low heat. Remove from heat and stir in lemon juice and corn syrup.
- In a small bowl, whip heavy cream until soft peaks form.
- In a large bowl, whisk together flour, baking soda, and ground ginger.
- Add granulated sugar to the dry ingredients and mix well.
- Add the melted butter mixture and whipped cream to the dry ingredients. Mix thoroughly with a wooden spoon until just combined.
- Roll dough into 1-inch diameter balls using your hands.
- Place the balls onto the prepared baking sheets, leaving about 2 inches between each cookie (they will spread). Gently flatten each ball slightly with the palm of your hand.
- Bake for 10-12 minutes, or until edges are lightly golden brown. The centers will still be slightly soft; they will firm up as they cool.
- Let cookies cool on baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
13g
Fat
4g
Carbs
2g
