I know I have been doing a lot of cake postings lately and probably bored some of you. But don’t worry… Today’s posting is dealing with cookies… Swedish ginger cookies to be exact!
A few weeks ago, my husband came home from work and told me that one of his colleagues, Clare, made a batch of Swedish ginger cookies for everyone. He said they were really good and he couldn’t stop himself from eating one after another…lol.
I had never tried them myself and wanted to give them a shot, especially since my husband is a hard guy to please when it comes to cookies. They can’t be too hard… they can’t be too soft… they can’t be too sweet…and the list can go on and on…lol.
Clare was sweet enough to share her recipe and honestly, stop what you are doing and make these! I couldn’t stop eating them and the only cookies I EVER eat have chocolate in them…hahaha.
I have been trying to lose my pregnancy weight and let’s just say, all that went out the window after one bite!
I think I have gained back whatever weight I lost but I don’t care. It was totally worth it! lol
These cookies were great as is but you all know I can’t stop myself from decorating and making stuff look pretty…hehe. So, for the thumbprint cookies… I simply filled them with melted chocolate and added a small fondant flower and a leaf.
For the other round cookies, I melted some chocolate, colored it yellow and poured it in a squeeze bottle. Then, I just drizzled it in a ziz-zag pattern over the cookies…
Well. let’s get started…
To make these cookies, you will need the following ingredients:
1 cup softened butter (she suggests using 1 stick salted butter and 1 stick unsalted butter but I only used unsalted butter)
1/2 cup white sugar
1/2 cup brown sugar
4 Tablespoons molasses
3 cups flour
2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon powder
1/2 tsp ground ginger (I used about 1 teaspoon ginger since I grated too much and didn’t know what else to do with it)
1/2 tsp nutmeg powder
And here are the steps:
In a deep bowl, add white sugar, brown sugar and butter. Cream this for about 5 minutes.
Add egg and molasses and mix until everything is well-blended.
Now, add flour, cinnamon, nutmeg, salt, baking soda and ginger.
Mix everything until you end up with a thick dough. I found it easier to just mix with hands rather than my mixer.
Now, start taking portions of this dough and make them into walnut –sized balls. Then, roll them in sugar.
Place them on a cookie tray lined with parchment paper (or foil). Bake at 375 degrees for 5 minutes. Then, take out the tray and rotate it. Bake the cookies for another 5 minutes. The tops of the cookies will start to crack and the edges will become slightly brown.
Let these cookies sit on the cookie tray for about 3 minutes and then place them on a wire rack to cool down. You will end up with A LOT of cookies (about 5 to 6 dozen) but they will be gone in no time
If you want to make thumbprint cookies, you need to do this: Before you place the cookie tray in the oven, use your finger to make a hole in the center of each cookie ball and then bake.
After these thumbprint cookies are baked, you would notice the center cavities are not deep anymore and have filled up. To fix this, push your finger or the back of a wooden spoon into the center to make the cavity deeper. Do this while the cookies are still warm.
And you are done…Enjoy!
Thanks for the recipe Clare… these cookies were a huge hit in our house
And honestly, I hope everyone reading this makes these! You would LOVE them!
Well, that’s it for today …happy baking everyone!
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