Swedish Spice Cookies Recipes

Steps:

• Whisk together flour, cinnamon, ginger, nutmeg, and salt in a medium bowl.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar until light and fluffy, about 3 minutes. Gradually add flour mixture and beat to combine. Divide dough evenly into quarters.
• Roll each quarter into a 14-inch-long rope. Transfer ropes to parchment-lined baking sheets, spaced 6 inches apart (two ropes per sheet). Flatten ropes to 2 inches wide and 1/4 inch thick. Refrigerate until firm, about 30 minutes.
• Preheat oven to 350 degrees. Using the back of the tines of a fork, make crosswise lines across the surface of each flattened portion of dough. Bake, rotating halfway through, until golden around the edges and dry on top, 16 to 18 minutes. Transfer sheets to wire racks; let cool 5 minutes. While still warm, cut on the diagonal into 1-inch-thick slices. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, corn syrup and molasses. Combine the flour, cinnamon, baking soda and cloves; gradually add to creamed mixture and mix well. Cover and refrigerate for 4 hours or until easy to handle. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with floured 4-in. cookie cutters. Place 1 in. apart on ungreased baking sheets. Top with almonds if desired or leave plain. , Bake at 375° for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool. Frost plain cookies if desired.

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:

• Sift together dry ingredients; set aside.
• Cream sugar and butter.
• Add egg and molasses.
• Blend in dry ingredients thoroughly. Let dough stand overnight for easy rolling.
• On a well-floured board, roll out dough to 1/8 inch thickness.
• Cut into shapes (we usually make gingerbread people) and bake at 350 degrees for 10 minutes.
• NOTE: Prep time does not include time to let dough rest overnight.

Steps:

• Heat oven to 375 degrees.
• Have ungreased baking sheet(s) ready.
• Sift together the flour, baking soda, spices and salt; set aside.
• Beat the butter and 1 cup of the granulated sugar in large bowl of an electric mixer on high speed until light, 1 minute.
• Add the egg and molasses; mix well.
• Stop the mixer and add the flour mixture.
• Mix just until combined.
• Using about 1 1/2 teaspoons dough for each, roll dough into balls.
• Roll in the remaining 1/2 cup granulated sugar so they are fully coated.
• Arrange on baking sheet, spacing them 2 inches apart.
• If you prefer a thin, crisp cookie, they may be flattened with a glass that has been dipped in sugar.
• Bake until set, 9 to 10 minutes.
• Transfer to a wire rack and let cool.

Steps:

• Combine flour, cinnamon, ginger, cloves, salt, nutmeg and cardamom in bowl.
• Beat butter and sugar in large bowl until creamy.
• Beat in eggs and vanilla until fluffy.
• Stir in flour mixture.
• Divide dough in half; flatten into disks.
• Wrap in plastic.
• Refrigerate for 1 hour.
• Heat oven to 350°.
• Coat 3 ½ - 4 ½-inch cookie-cutter molds with nonstick cooking spray.
• On lightly floured surface with floured rolling pin, roll out half of dough ¼-inch thick.
• Press cutter molds gently into dough.
• Gently pull cookies out of molds.
• Place on ungreased baking sheets.
• Brush with egg white.
• Reroll scraps.
• Repeat with remaining dough.
• Bake in 350° oven 10-12 minutes, until golden.
• Remove to racks to cool.
• Store at room temperature or freeze.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour and baking powder; gradually add to the creamed mixture. , Using a cookie press fitted with disk of your choice, press dough into desired shapes 1 in. apart onto ungreased baking sheets. Bake at 375° for 10-11 minutes or until edges are firm and lightly browned. Remove to wire racks to cool. Frost as desired.

Steps:

• Preheat oven to 350.
• Cream together Brown Sugar and Butter.
• Slowly add the Honey, then the egg and mix well.
• Sift dry ingredients together and add to the creamed mixture.
• Make sure the batter is mixed well then form balls and dip in white sugar and place on greased cookie sheet sugar side up.
• Bake for 7 minutes (cooking time may vary).
• Let cool or eat warm.

Steps:

• In a medium bowl, stir flour, baking powder, salt, 1 teaspoon of the cinnamon and nutmeg; set aside.
• In a large mixer bowl at medium speed, beat 1 cup of the sugar and butter until creamy.
• Add eggs and vanilla; beat well.
• At low speed, beat in flour mixture until well blended.
• Divide dough into three portions.
• Cover and chill for 1 hour.
• In a small bowl, stir remaining 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon; set aside.
• Preheat oven to 375°.
• On a lightly floured surface, roll one portion of dough at a time to about 1/4-inch thickness.
• Dip cutters in flour and cut cookies, place cookies 1 inch apart on ungreased baking sheets.
• Sprinkle with cinnamon-sugar.
• Bake for 9 to 12 minutes or until edges are light brown.
• Cool cookies on wire racks, store in an airtight container.

Steps:

• In a medium bowl, stir flour, baking powder, salt, 1 teaspoon of the cinnamon and nutmeg set aside.In a large mixer bowl at medium speed, beat 1 cup of the sugar and butter until creamy. Add eggs and vanilla beat well. At low speed, beat in flour mixture until well blended. Divide dough into three portions. Cover and chill for 1 hour.In a small bowl, stir remaining 2 tablespoons sugar and remaining 1/2 teaspoon cinnamon set aside.Preheat oven to 375°. On a lightly floured surface, roll one portion of dough at a time to about 1/4 -inch thickness. Dip cutters in flour and cut cookies, place cookies 1 inch apart on ungreased baking sheets. Sprinkle with cinnamon-sugar.Bake for 9 to 12 minutes or until edges are light brown. Cool cookies on wire racks, Store in an airtight container.