Swedish gingerbread cookies
Swedish gingerbread cookies
: Explore with taste
Recipe type: Dessert
prep time:
Cook time:
Total time:
Ingredients
- 1 cup butter, softened
- 1 cup sugar
- ½ cup molasses
- 1 large egg
- 3 ¼ cups all-purpose flour
- 1 Tbsp. ground ginger
- 2 tsp. ground cloves
- 1 tsp. baking soda
- Frosting
- 3 cups confectioners’ sugar
- ¾ cup shortening
- 1 Tsp. vanilla extract
- 3-5 Tbsp. water
- M&Ms optional
Instructions
- In a large bowl, cream butter & sugar until fluffy. Beat in molasses & 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 wrap.
- Refrigerate 1 hour or until firm enough to roll.
- Preheat oven to 350F. On a lightly floured surface, roll each portion of dough to ¼ in. thickness. Cut with a floured 3 ½ in. gingerbread man cookie cutter or any of your choice. Place 1 in. apart on greased baking sheets. Bake for 8-10 minutes until edges are firm. 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.
Notes
FREEZE OPTION:
Wrap the dough with saran wrap, and put in to a resealable plastic freezer bag and freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare, bake and decorate cookies as directed.
Wrap the dough with saran wrap, and put in to a resealable plastic freezer bag and freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare, bake and decorate cookies as directed.
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