Swedish Gingersnap Cookies

Monday, November 23, 2015

I can't even tell you how many people are going to ask you for this recipe. These cookies are on another level!

The recipe comes from my little Swedish grandma farmor. Her and my grandpa met when he was on his LDS mission in Sweden. After he got back from his mission we went back out to Sweden, swept her off her feet and married her!

I look forward to these cookies everywhere... They taste divine and are perfectly soft.

Ingredients
3 cubes of butter (1 1/2 cups)
2 cups of sugar
Half a cup of molasses
2 eggs
4 teaspoons baking soda
4 cups flour
1 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon salt

Instructions
1. Melt and COOL butter. Farmor always said it was important that the butter cooled first so it doesn't cook the eggs when you mix it together.

2. In a medium size bowl add butter, sugar, molasses and eggs. Beat well.

3. In a large bowl mix together baking soda, flour, cloves, ginger, cinnamon and salt.

4. Add egg and butter mixture into flour mixture. Mix well.

5. Chill dough in fridge for at least 2 hours. 

6. Heat oven to 350 degrees F.

7. Roll dough into small balls (1 to 2 inches thick) and roll into sugar.

8. Bake in oven for 10-14 minutes. The way I know they are ready to come out is when they start making the cracks on the top of the cookies.

9. They will be super soft when they come out, let them cool and set before touching. 

10. Enjoy!

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