Swedish Ginger Snaps (Pepparkakor)

TYPE : Swedish
Cookies
YIELD : 150 cookies
CALORIES : 31 kcal
PREP TIME : 1 hr 50 mins
COOK TIME : 5 mins
TOTAL TIME : 1 d 1 hr 55 mins

INGREDIENTS :

  • 1 1/4 cup (3 dl) sugar
  • 1/2 cup (1 dl) dark corn syrup (or Swedish ljus sirap)
  • 1/2 cup (1 dl) water
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground cloves
  • 1 3/4 stick (200 g) butter
  • 4 cups (10 dl) all-purpose flour
  • 1 tbsp baking soda (or 2 tbsp baking powder)

INSTRUCTIONS :

  • Mix sugar, syrup and water and bring to a boil.
  • Stir in spices and butter, then cool to room temperature.
  • Mix flour and baking soda/powder, then stir in wet ingredients to combine.
  • Cover with plastic and refrigerate for at least one day.
  • Working with about a fist-sized ball of dough at a time, roll out thinly on a lightly floured surface. Cut out shapes and transfer to lined baking sheets.
  • Bake at 400°F (200°C) until edges begin to brown, about 5 minutes.
  • Allow to cool on a rack uncovered, then store in airtight containers.

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