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Swedish Ginger Snaps
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| All purpose flour | 3½ cups |
| Baking soda | 1 tsp |
| Unsalted butter, softened | ½ cup or 1 stick |
| Granulated sugar | ½ cup |
| Ground cinnamon | 1½ tsp |
| Ground ginger | 1½ tsp |
| Ground cloves | 1 tsp |
| Ground cardamom | ¼ tsp |
| Egg | 1 large |
| Unsulfured molasses | ¾ cup |
| Orange zest, finely grated | 2 tsp |
Directions
- Sift flour and baking soda together, then set it aside.
- In another bowl, cream softened butter using an electric mixer on medium-high speed for about 2 minutes. Gradually add sugar and continue creaming until the mixture is light and fluffy.
- Mix in cinnamon, ginger, cloves, and cardamom. Then add egg, molasses, orange zest and blend them all well.
- Gradually fold in the flour mixture, one-third at a time. I like to do this step by hand to avoid overwork the dough.
- Divide dough into 3 or 4 small pieces, shape them into disks, wrap them carefully in plastic wrap, and refrigerate them overnight to allow maximum flavors to develop.
- When you are ready to bake ginger snaps, preheat oven to 375 degrees Fahrenheit, and line cookie sheets with parchment paper.
- On a lightly floured surface, roll out one disk at a time to about 1/8-inch in thickness. They must be this thin for you to get the quality "snap" in these pepparkakor.
Bake for about 5 or 6 minutes or until cookies are dry and light golden brown on bottom. You should be able to lift these flavorful ginger snaps from parchment paper without losing any part of the cookies. Leave them on cookie sheets for a couple of minutes before transferring them to wire racks to cool completely.
