Ingredients for Swedish Gingersnaps
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How to Make Swedish Gingersnaps
- Preheat your oven to 350°F (175°C).
- Cream together 1 cup (2 sticks) of softened unsalted butter and ¾ cup of packed light brown sugar until light and fluffy.
- Beat in 2 large eggs and ½ cup of molasses until well combined.
- In a separate bowl, whisk together 2 teaspoons of ground ginger, 1 teaspoon of ground cinnamon, ½ teaspoon of ground cloves, ½ teaspoon of baking soda, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 3 cups of all-purpose flour, mixing until a dough forms.
- Roll the dough into 1-inch balls and roll each ball in granulated sugar.
- Place the balls 2 inches apart on ungreased baking sheets.
- Bake for 10-11 minutes, or until the edges are lightly golden brown.
- 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
6 g
Sugar
33g
Fat
17g
Carbs
5g
