Gingersnaps Pepparkakor Recipes

Steps:

• Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
• Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
• Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
• In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together granulated sugar and butter on medium speed until light and fluffy, 2 to 3 minutes. Beat in eggs, molasses, and ginger until combined. With the mixer on low, gradually add the flour mixture, beating just until incorporated.
• Form dough into 3/4-inch balls. Place Demerara sugar in a shallow dish and roll each ball of dough in sugar to coat. Transfer cookies to prepared baking sheets, spacing evenly.
• Bake, until dark golden brown, rotating baking sheet halfway through baking, about 15 minutes. Transfer to a wire rack to cool.

Steps:

• Bring sugar, syrup, ginger, and cloves to a boil in a medium saucepan.
• Place the butter in a large mixing bowl.
• Add the baking soda to the sugar mixture, then pour over the butter.
• Stir until the butter is melted.
• Add the egg and flour. Mix until thoroughly blended.
• Knead the dough, then place in the refrigerator to chill.
• Roll out the dough on a floured board to 1/16 inch thickness.
• Using a knife or fancy cookie cutters, cut the dough into shapes.
• Place cookies on a greased (or nonstick) baking sheet.
• Bake at 325F for 8-10 minutes.
• Cookies will firm up as they cool.
• Re-roll the scraps and repeat until all of the dough is used.

Steps:

• combine brown sugar, molasses, and spices in 1 1/2 quart saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute, them remove from heat.
• Place butter in large mixing bowl, add hot sugar mixture and stir until butter melts. Blend in eggs.
• Stir 2 cups flour and baking soda together, Graduallly mix into the butter mixture. Mix in enough additional flour to make dough stiff. shape dough into ball. wrap in plastic wrap and refrigerate several hours or overnight.
• Cut dough into quarters. Shape one quarter at a time into balls (refrigerate other dough). Use rounded teaspoonfull of dough for each ball. Place on ungreased cooki sheets. Bake in preheated 350 degree over until light brown, 10-12 minutes. Cool on wire racks. Store in airtight container.

Steps:

• Melt margarine or butter in a saucepan over low heat. Slowly stir in the sugar, syrup and spices. Let cool.
• In a large bowl, mix together baking soda and water. Add egg and beat well.
• Stir in flour and margarine mixture. Mix well.
• Refrigerate overnight.
• Roll out on a well-floured surface until very thin. Cut into desired shapes and place on a greased cookie sheet.
• Bake at 350 degrees F for 6 to 8 minutes, or until golden brown.

Steps:

• Heat molasses in small saucepan to boiling point.
• Boil 1 minute.
• Add sugar and butter and stir until butter is melted.
• Cool.
• Beat in egg.
• Sift together flour, salt, soda and spices.
• Add to first mixture and mix thoroughly.
• Cover bowl tightly and chill overnight.
• Roll out a portion of the dough at a time on lightly floured pastry cloth.
• Roll out thin.
• Cut into desired shapes.
• Bake in a moderate oven (350F) 6 to 8 minutes.
• The dough may be shaped into a roll and wrapped in waxed paper.
• Chill thoroughly overnight or longer.
• Slice thin and bake in moderate oven (350F).
• These should be stored in an air-tight container - allow flavor to "ripen".