Swedish Orange Gingersnaps

Total Time:
1 hr 55 min
1 hr 45 min
10 min

5 dozen cookies

  • 1 1/2 sticks unsalted butter
  • 1 cup brown sugar
  • 1 large egg
  • 2 tablespoons plus 1 teaspoon molasses
  • 1 tablespoon orange juice
  • 1 tablespoon finely grated orange zest
  • 2 3/4 to 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • In a mixing bowl or standing mixer cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board.

  • Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight.

  • Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets.

  • Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Aquavit's Gingersnap Cookies

    Recipe courtesy of Marcus Samuelsson