Swedish Ginger Spice Cookies (Print Version)
# Ingredients:
→ For the Dough
01 -
240 g pastry flour or 210 g all-purpose flour and 30 g cornstarch
02 -
1.5 teaspoons baking soda
03 -
0.5 teaspoon fine sea salt
04 -
0.5 teaspoon ground ginger
05 -
0.5 teaspoon ground cinnamon
06 -
0.25 teaspoon ground cloves
07 -
170 g unsalted butter, softened
08 -
150 g granulated sugar
09 -
60 ml molasses
10 -
1 large egg
→ To Roll Out the Cookies
11 -
100 g granulated sugar, plus more as needed
# Instructions:
01 -
Whisk together pastry flour (or all-purpose flour and cornstarch), baking soda, salt, ginger, cinnamon, and cloves in a medium bowl. Set aside.
02 -
In a stand mixer bowl, blend butter, granulated sugar, and molasses on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low and incorporate the egg, mixing until fully combined.
03 -
Add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Transfer dough onto a large piece of plastic wrap, wrap tightly, and refrigerate for a minimum of 2 hours or up to 24 hours. Alternatively, freeze for 20–30 minutes until firm and chilled.
04 -
Preheat oven to 175°C. Line a baking sheet with parchment paper. Place 100 g granulated sugar in a small bowl. Using a flat-bottomed glass, prepare for shaping cookies.
05 -
Take a portion of the chilled dough and roll into balls approximately 2 cm in diameter, as the dough will be sticky. Roll each ball completely in the granulated sugar and place onto the prepared baking sheet with at least 2.5 cm spacing.
06 -
Dip the bottom of the flat glass into the bowl of sugar, then press each dough ball into a disc roughly 0.5 cm thick, redipping the glass in sugar before flattening each.
07 -
Place baking sheet in the oven and bake for 8–10 minutes or until cookies are set but still soft in the centre. Avoid overbaking for a chewier texture. Cool completely on the sheet before transferring to a wire rack. Repeat with remaining dough, rechilling as necessary.
# Notes:
01 -
For best results, ensure dough is thoroughly chilled before shaping to prevent sticking and achieve uniform rounds.
02 -
Avoid overbaking for a tender, chewy texture typical of Swedish ginger biscuits.