Swedish Gingersnaps (Pepparkakor)

AllSpice staffer Chad shares the recipe for his favorite holiday cookie. He says: “These are a very crispy crunchy sign of the holidays for me.  They can be decorated, but that’s just gilding the lily. ”


2 Cups unbleached white flour
2 tsp baking soda
1 tsp Ground Cinnamon
1 tsp Ground Cloves
1 tsp Ground Ginger
1/4 tsp salt
1-1/3 Cups sugar
3/4 Cup unsalted butter, softened at room temperature
1/4 Cup dark molasses
1 egg

Sift dry ingredients together in a large mixing bowl.  In another mixing bowl and using an electric mixer, cream together until fluffy the butter and sugar.  Add the dark molasses and egg to butter mixture while continuing to beat.  With the mixer on lowest speed, add the dry ingredients, 1/3 at a time, periodically scraping the sides of the mixing bowl, until ingredients are just incorporated.

Divide dough in two and wrap each half in cling wrap; refrigerate for at least 1 hour.

Preheat oven to 350F.  Working with just half the dough at a time, lightly flour counter or pastry stone, and roll cookie dough out to 1/8″ to 1/4″ thickness.  Using floured cookie cutters, cut out desired shapes, putting cutouts on lightly-greased baking sheets. Bake cookies until lightly browned (8-10 min).  Remove baked cookies to rack to cool completely before putting in tins.