Swedish Ginger Cookies Recipes

Steps:

• Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
• In a food processor fitted with a metal blade, combine all ingredients. Spin until dough forms.
• Chill the dough in the refrigerator for a few hours. Drop the dough in 1-tablespoon lumps on a cookie sheet, form into balls, roll in sugar, space 2 inches apart and press flat with fingers. Bake in the oven for about 10-12 minutes until dark brown. Let cool on baking sheet for a few minutes, then transfer to a baking rack to finish cooling.

Steps:

• In a mixing bowl or standing mixer cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board.
• Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
• Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets.
• Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool.

Steps:

• Cream shortening and sugar until light and fluffy.
• Add molasses.
• Add the egg.
• Mix together the flour, soda, salt, cinnamon, ginger, cloves and allspice.
• Add flour mixture to creamed mixture.
• Mix well.
• Roll into small balls and roll in sugar.
• Place on ungreased cookie sheet and bake at 350 degrees for about 10 minutes.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. In another bowl, whisk flour, ginger, cinnamon, cloves and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For frosting, in a bowl, beat confectioners' sugar, shortening, vanilla and enough water to reach spreading consistency. Decorate cookies with frosting and, if desired, Red Hots. , Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare, bake and decorate cookies as directed.

Steps:

• In the large bowl of an electric mixer, beat butter, sugar and molasses until mixture is light and smooth. Add egg and water or milk, blending well. In a separate bowl, mix together the flour, soda, salt and spices. With mixer at low speed, gradually beat the flour mixture into the butter mixture, beating just until combined. Remove, knead briefly with your hands, divide into two pieces and wrap both in plastic wrap. Refrigerate for 1 hour or up to 2 days.
• Preheat oven to 350 degrees. Line 4 cookie sheets with foil or parchment. Remove dough from refrigerator one package at a time, and cut in half. Let it soften slightly if it is not malleable.
• On a lightly floured surface, roll out dough 1/8- to 1/4-inch thick. Dip cookie cutters in flour, and make shapes. Place cookies 1-inch apart on cookie sheets. Bake for 9 to 11 minutes until set. Remove sheets from oven, and let stand for 1 minute. With a thin metal pancake turner, transfer cookies to cooling racks, and let cool completely before storing or frosting.
• Store plain or frosted cookies in single layers, separated by sheets of waxed paper. Store at room temperature in metal tins or heavy-duty aluminum foil for up to a week.

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar until light and fluffy. Add syrup. Combine flour and baking soda; gradually add to creamed mixture and mix well. , Divide dough into eight portions. Roll each portion into a 9-in. log. Place 3 in. apart on ungreased baking sheets. Bake 25 minutes or until lightly browned. Cut into 1-in. slices. Remove to wire racks. Dust with confectioners' sugar.

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:

• Cream butter and sugar; add eggs and molasses.
• Stir in spices and soda.
• Mix in flour.
• Roll into balls the size of walnuts and then in sugar.
• Place 2-inches apart on cookie sheets.
• Bake in 350° oven for 10-11 minutes 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".

Steps:

• Into a large bowl sift together flour, baking soda, and spices. In a medium bowl with an electric mixer beat cream until it just holds stiff peaks. In another large bowl beat butter and sugar until mixture is light and fluffy and on low speed beat in corn syrup and whipped cream, beating until cream is just combined. Add flour mixture and beat until combined well. Form dough into a disk. Chill disk, wrapped in plastic wrap, until firm, at least 2 hours, and up to 2 days.
• Preheat oven to 400°F.
• Cut dough into quarters and work with 1 quarter at a time, keeping remaining dough covered and chilled. Using a rolling pin with cover dusted with flour, roll out dough into a round on a floured pastry cloth, rolling dough as thin as possible (less than 1/8 inch thick and about 14 inches in diameter) and with assorted 2- to 3-inch cutters cut out cookies. Carefully transfer cookies as cut to ungreased baking sheets with a metal spatula, arranging them about 1/2 inch apart, and top each with an almond slice. Reroll scraps and cut out more cookies in same manner.
• Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies puff and then collapse slightly, about 6 minutes. Cool cookies on sheets 1 minute and transfer with metal spatula to racks to cool completely. Make more cookies with remaining dough in same manner. Cookies keep in airtight containers at room temperature 1 week.

Steps:

• In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
• In a small saucepan over moderate heat, warm the corn syrup and orange zest. Add the butter and sugar and continue warming, stirring occasionally, until melted. Remove from the heat and let cool to room temperature. Add the egg and whisk to combine. Pour over the flour mixture and stir to combine. Form the dough into a ball, wrap in a double layer of plastic wrap, and chill overnight.
• Arrange racks in the upper and lower thirds of oven and preheat to 375°F. Line 2 large baking sheets with nonstick baking mats, such as Silpats, or parchment paper.
• Using a lightly floured rolling pin, roll out a portion of the dough on a lightly floured surface to a 1/4 inch thickness. Using cookie cutters, cut the dough into desired shapes, such as circles, stars, hearts, bells, gingerbread men, and Christmas trees. Transfer to the prepared baking sheets and sprinkle with the pearl sugar. Bake, switching the cookies between the upper and lower racks and rotating the baking sheets about halfway through baking, until the edges are just beginning to brown, 7 to 8 minutes. Watch the cookies carefully to make sure they don't get too brown.
• Let the cookies cool on baking sheets for 5 minutes before transferring to a wire rack to let cool completely. Continue rolling and cutting out the rest of the cookie dough and baking the cookies on cooled baking sheets. DO AHEAD: Pepparkakor can be baked ahead and kept, stored between sheets of wax paper in an airtight container, for up to 2 weeks, or frozen up to 1 month.