Ginger Cookies

These Swedish ginger cookies are packed with lots of aromatic spices. They are crispy and sugary on the outside but soft and tender on the inside!

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!

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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.

MY OTHER RECIPES

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.

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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!

But, it was totally worth it! lol

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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.

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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…

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To make these ginger 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
1 egg
4 tbsp molasses
3 cups flour
2 tsp baking soda
1/4  tsp salt
1 tsp cinnamon powder
1/2  tsp freshly grated ginger (I used about 1 teaspoon ginger since I grated too much)
1/2 tsp nutmeg powder
1 cup additional sugar (for rolling the cookie dough balls)

And here are the steps:

Step 1:
In a deep bowl, add white sugar, brown sugar and butter.
Cream this mixture for about 5 minutes.

Step 2:
Add egg and molasses and mix until everything is well-blended.

Step 3:
Now, add flour, cinnamon, nutmeg, salt, baking soda and ginger.

Step 4:
Mix everything until you end up with a thick dough.
I found it easier to just mix with my hands rather than a mixer.

Step 5:
Now, start taking portions of this dough and make them  into walnut –sized balls.
Then, roll them in a bowl full of sugar.

Step 6:
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.

Step 7:
If you want to make thumbprint cookies, you need to do the following: 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.
To fix this, push 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 at our house.

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Print

Ginger Cookies

Course: Cookies
Author: CakeWhiz

These Swedish ginger cookies are packed with lots of aromatic spices. They are crispy and sugary on the outside but soft and tender on the inside!

Ingredients

  • 1 cup Softened Butter Suggestion: 1 stick salted butter and 1 stick unsalted butter
  • ½ cup Sugar (white)
  • ½ cup Brown sugar
  • 1 Egg
  • 4 tbsp Molasses
  • 3 cups Flour
  • 2 tsp Baking soda
  • ¼ tsp Salt
  • 1 tsp Cinnamon powder
  • ½ tsp Freshly grated ginger I used about 1 teaspoon ginger since I grated too much
  • ½ tsp Nutmeg powder
  • 1 cup Sugar (additional) for rolling the cookie dough balls

Instructions

  1. In a deep bowl, add white sugar, brown sugar and butter. Cream this mixture for about 5 minutes.
  2. Add egg and molasses and mix until everything is well-blended.
  3. Now, add flour, cinnamon, nutmeg, salt, baking soda and ginger.
  4. Mix everything until you end up with a thick dough. I found it easier to just mix with my hands rather than a mixer.
  5. Now, start taking portions of this dough and make them into walnut –sized balls. Then, roll them in a bowl full of sugar.
  6. 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.
  7. If you want to make thumbprint cookies, you need to do the following: 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. To fix this, push the back of a wooden spoon into the center to make the cavity deeper. Do this while the cookies are still warm.

Well, that’s all for today.

If you liked this post, you may like some of these other cookie recipes too…

Molasses crinkle cookies

molasses crinkle cookies

Cinnamon crinkle cookies

cinnamon crinkle cookies

Sugar free red velvet crinkle cookies

sugar free red velvet crinkle cookies

Until next time, tata my lovelies!

39 Comments

  1. Ruth

    August 23, 2012 at 9:58 pm

    Those cookies really look heavenly, especially with a warm cup of coffee! Can’t stop drooling!

  2. Barbara

    March 29, 2016 at 4:24 pm

    Did you use “fresh” grated ginger. Or ground ginger from a jar?

    1. Abeer Rizvi

      March 29, 2016 at 11:37 pm

      I always use freshly grated ginger. It tastes wayyyy better and the aroma is stronger too! 🙂

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