Swedish Orange Gingersnaps Recipes

Steps:

• Microwave the coconut oil in a large microwave-safe bowl until melted, 1 to 2 minutes. Whisk in the granulated sugar and molasses. The mixture should be mostly smooth; if it?s not, return to the microwave for 30 to 45 seconds and whisk again to combine. Set aside to cool slightly.
• Whisk the flour, pie spice, ginger, baking soda and salt in a medium bowl. Whisk the flour mixture into the coconut oil mixture until smooth, switching to a rubber spatula when the dough becomes too stiff to whisk (it will seem dry at first, but will come together).
• Scrape the dough onto a large piece of plastic wrap and roll into an 8- to 9-inch-long log. Wrap in the plastic wrap. Press the sides with a ruler to square off the log. Refrigerate, re-pressing the squared sides after about 20 minutes, until the dough is firm, at least 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Unwrap the dough and slice 1/4 inch thick. Arrange the slices about 1 inch apart on the prepared pans.
• Bake, switching the pans halfway through, until the cookies are firm around the edges, 18 to 22 minutes. Let cool completely on the pans.
• Make the glaze: Whisk the confectioners' sugar and 2 teaspoons water in a small bowl. Gradually stir in up to 2 more teaspoons water until the glaze is smooth and thick. Dip half of each cookie in the glaze; return to the baking sheet and sprinkle with coarse sugar. Let set, about 30 minutes.

Steps:

• In a bowl, cream butter and sugar. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, cloves, ginger and salt; gradually add to creamed mixture. Chill. , Roll into 1-1/4-in. balls and dip into sugar. Place 2 in. apart on ungreased baking sheets. Bake at 375° for about 10 minutes or until set and surface cracks. Cool on wire racks.

Steps:

• Preheat oven to 350 degrees F. and grease cookie sheets. Cream the butter with the brown sugar until light and fluffy. Add the molasses and egg and beat until smooth. Sift the flour with baking soda, ginger, cinnamon and cloves. Add the flour mixture to the butter mixture and beat until well blended. Pinch off a little of the dough and roll it into 1-inch balls (dough may be very moist, if so, dip hands in warm water before forming balls). Dip each ball into the granulated sugar and arrange sugar side up on prepared baking sheet approximately 2 inches apart. Bake for 10 to 12 minutes or until cracked on top.

Steps:

• In a large mixing bowl or using a standing mixer cream the butter and sugar until light and well combined, beat in one egg.
• Add the molasses, orange juice, and zest. Sift the dry ingredients together and stir into the mixture making a soft, smooth dough. More flour can be added if dough is too sticky.
• Place dough on lightly floured surface and knead the dough three times. Separate dough into three pieces and shape into logs, approximately eight inches long. Wrap logs well in plastic wrap and refrigerate for at least 1 hour or overnight.
• Preheat oven to 350 degrees. Slice logs into circles, 1/8-inch thick or less and place on lightly greased cookie sheets. Bake for about 8 to 10 minutes or until lightly browned. When baked, place cookies on wire racks to cool.

Steps:

• Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

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:

• Preheat oven to 275 degrees.
• Butter a large cookie sheet.
• Whip cream until almost stiff.
• Combine sugar, molasses, syrup, ginger, lemon rind and baking soda and mix thoroughly. Pour into cream and beat for 10 minutes by hand or four minutes in an electric mixer.
• Add five cups of flour and blend in thoroughly. Beat in remaining flour gradually until dough is just smooth enough to handle but still soft and pliable.
• Wrap in waxed paper and chill several hours or overnight.
• Roll out to one-fourth-inch thickness on a lightly floured board. Cut into fancy shapes, such as animals, boys, girls, stars, hearts and crescents, with cookie cutters about two and a half inches wide, or cut into gingerbread boys or girls in any size.
• Place on cookie sheet and bake for about 12 minutes, or until evenly golden brown.