Recipe courtesy of Mary Sue Milliken and Susan Feniger

Swedish Orange Gingersnaps

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  • Total: 1 hr 55 min
  • Prep: 1 hr 45 min
  • Cook: 10 min
  • Yield: 5 dozen cookies
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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


  1. 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.
  2. Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
  3. Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets.
  4. Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool.