Crunchy, but not hard, spicy gingerbread cookies from Sweden. You can omit the egg to make it more cracker-like. If you prefer a little softer cookie, leave on the tray for a minute or two before moving to the cooling rack.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
41 Calories
Recipe Instructions
Step 1
Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
Step 2
Mix all-purpose flour, pastry flour, baking soda, cloves, cinnamon, salt, ginger, and black pepper together in a bowl and set aside.
Step 3
Combine molasses, sugar, and maple syrup in a small saucepan over low heat. Stir constantly to dissolve and remove from heat when a small foam rises to the surface, about 3 minutes. Continue stirring and allow to cool slightly; add butter and let cool to room temperature. Add egg.
Step 4
Pour molasses mixture into flour mixture in the bowl and mix until crumbles hold together when pressed. Knead for 2 minutes, focusing on any dry bits. Form into a flat log and wrap tightly in plastic wrap. Place in the refrigerator for 1 hour to overnight.
Step 5
Cut dough log into small sections and allow to warm up slightly before rolling out between 2 layers of parchment paper to 1/8-inch thickness. Cut shapes with a floured cookie cutter or pastry wheel. Place cookies on the prepared baking sheets.
Step 6
Bake in the preheated oven for 8 to 12 minutes; remove cookies before they brown. Cool on a rack.
