Swedish Christmas Cookies
There are certain things in everyone’s childhood that continue to make us feel the magic of Christmas, even in our adult years. For me, it’s gingerbread. The smell of these Christmas cookies bring me back to when I was leaving a carrot out for Rudolph! These are spicy and strong and insanely good.
Makes about 50 cookies
3 Cups whole wheat all purpose flour (or white, or a 50-50 blend)
1 tsp baking soda
½ tsp salt
1 ½ tsp ginger
1 ½ tsp cinnamon
1 tsp cloves
Zest of half a lemon
½ Cup butter, softened
¾ Cup sugar
1 (Large) egg
¾ Cup molasses
Juice of half a lemon
– In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves and lemon zest.
– In another large bowl (or the bowl with your stand mixer if you have one) mix together the butter and sugar.
– Once combined, add the eggs, lemon juice and molasses; mix well.
– Add the flour mixture to the wet ingredients in thirds, adding a third of the mixture at a time after each previous one has been mixed well.
– Once the dough is mixed, divide it in two and wrap it in plastic wrap. The dough should be in the shape of two discs, refrigerate the discs over night. The dough will be very wet and soft at this point but will firm up (set) in the fridge.
– After the dough has chilled overnight, cut each disc in half for easier handling.
– Preheat your oven to 350.
– Roll the discs on a lightly floured counter; roll them to 1/8 inch thickness.
– Cut the dough in any desired shape.
– Transfer the cookies to a greased baking sheet (it has to be greased because there isn’t enough fat in the dough to prevent it from sticking).
– Bake the cookies for 8-10 minutes, until the edges have started to darken.
– Transfer to a cooling rack.
- I used dark molasses because that’s all I could find but I’m pretty sure any molasses would work.
- Santa likes these cookies too!!!