In Swedish, the crisp cookies we call ginger snaps go by the name pepparkrakor which translates loosely to “pepper cracker” and make for incredibly good munching. I like to dunk them in tea or hot chocolate but you have to be quick because they are so thin, it doesn’t take long for them to crumble.
It’s traditional to write Merry Christmas, Good Yule or Good Health in white icing on them. But even served plain, they are delightful.
This recipe was adapted from the internet and makes a very tempting cookie.
Ingredients: 3 1/2 cups all purpose flour; 1 teaspoon baking soda; 1 cup softened, unsalted butter; 1/2 cup granulated sugar; 1 1/2 teaspoon ground cinnamon; 1 1/2 teaspoon ground ginger; 1 teaspoon ground cloves; 1/4 teaspoon cardamom; 1 large egg; 3/4 cup unsulfured molasses.
Directions: sift the flour and baking soda together in a bowl and set aside. In a large mixing bowl, cream the softened butter and then gradually add sugar and continue creaming until the mixture is light and fluffy. Mix in the spices and then add the egg and molasses and blend them all well. Gradually fold in the four mixture one-third at a time. Divide the dough into 3 or 4 small pieces, pat them down and flatten them and wrap them in plastic wrap and refrigerate them overnight so the flavor develops. When ready to bake, preheat the oven to 375 degrees and line the cookie sheets with parchment paper.
On a lightly floured surface, role out one section of dough at a time to about 1/8-inch thickness. In order to get a good snap, they have to be thin. Bake for 5 or 6 minutes, until the cookies are dry and light golden brown. Leave them on the cookie sheets for a couple of minutes, then transfer them to wire racks to cool completely.