Ingredients for Swedish Orange Gingersnaps
- Unsalted Butter
- Brown Sugar
- 1 large egg
- ½ cup molasses
- ¼ cup freshly squeezed orange juice
- Orange Zest
- 2 ½ cups all-purpose flour, plus more if needed
- ½ teaspoon baking soda
- Ground Cloves
- Ground Cinnamon
- Ground Ginger
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How to Make Swedish Orange Gingersnaps
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar in a large mixing bowl or using a standing mixer until light and fluffy.
- Beat in 1 large egg.
- Stir in ½ cup molasses, ¼ cup freshly squeezed orange juice, and the zest of 1 large orange.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Add more flour, 1 tablespoon at a time, if the dough is too sticky.
- Turn the dough out onto a lightly floured surface and knead gently 3 times.
- Divide the dough into 3 equal portions. Shape each portion into an 8-inch log.
- Wrap the logs tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Using a sharp knife, slice the chilled logs into ⅛-inch thick rounds.
- Place the cookies onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly browned.
- Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
192g
Fat
89g
Carbs
34g
