Swedish Ginger Cookies

The Best Swedish Ginger Cookies Pepparkakor A …

WebNov 22, 2021 · In a separate bowl combine the flour, baking soda and remaining ingredients. Whisk to combine. Scoop the dry ingredients into …

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1. In a stand mixer or with an electric hand-held mixer, beat together the butter and sugar until light and fluffy. Next add the molasses and then the egg.
2. In a separate bowl combine the flour, baking soda and remaining ingredients. Whisk to combine.
3. Scoop the dry ingredients into the wet ingredients and mix on low until well combined.
4. Form the dough into a flat circle and cover with plastic wrap or put into a zip loc bag. Refrigerate for 2-4 hours. If you need to refrigerate the dough overnight, let it rest on the countertop for 30-60 minutes before you roll it out the next day.

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Pepparkakor (Swedish Ginger Cookies) The Redhead …

WebSep 24, 2020 · Instructions. In a large bowl, whisk together the flour and baking soda. Set aside. In a medium saucepan set over medium heat, …

1. In a large bowl, whisk together the flour and baking soda. Set aside.
2. In a medium saucepan set over medium heat, combine the butter, both sugars, molasses, ginger, cinnamon, orange extract, salt, cloves, and pepper. As the butter melts, whisk until the sugar dissolves and the mixture begins to simmer. Remove from heat. Cool until just warm to the touch, about 30 minutes.
3. Whisk the egg into the cooled mixture until smooth. Pour over the dry ingredients and fold with a rubber spatula until no dry flour remains. Refrigerate at least 2 hours or up to 2 days.
4. Heat the oven to 350 F with racks in the upper- and lower-middle positions. Line 2 baking sheets with parchment paper or silicone baking mats. Working with a tablespoonful of dough at a time, use dampened hands to roll into balls. Arrange 12 dough balls on each baking sheet, spacing evenly.

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