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Swedish Gingersnaps

Swedish Gingersnaps
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Yield: About 5 dozen.

These spicy cookies are the traditional Swedish Julpepparkakor served at Christmastime. Thin, crisp, and delicious, they keep well in an airtight container.


  • 1/2 cup light molasses
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup packed dark-brown sugar
  • 1/2 cup whipping cream
  • 1 tablespoon cinnamon
  • 1 tablespoon ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 3 to 3-1/2 cups all-purpose flour
  • 1/2 teaspoon salt


Beat together the molasses, butter, and brown sugar until smooth. Add the cream, spices, baking powder, flour, and salt and mix well to make a stiff dough. Refrigerate for several hours or overnight. Roll out small portions of dough as thinly as possible, and cut into shapes with your favorite cookie cutters. Bake on greased cookie sheets at 375 degrees F for about 8 minutes. Check to be sure cookies don't burn.
Updated Monday, March 24th, 2003

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