Grab your rolling pin! Have fun with your cookie cutters! This recipe is a classic (it’s been in my repertoire since 1997!) Yes, there’s lots of butter. The gingerbread dough freezes well, if time is short and you want to make a batch to save for baking over the weekend or on Christmas Eve. The cookies are delicious. Feel festive when sprinkling with colorful baking sugar. Yummy- I promise! A Table In Time favorite!
- 1 cup (2 sticks) unsaleted butter, softened
- 1 ½ granulated sugar
- 3 tablespoons molasses
- 1 large egg
- 2 tablespoons water or milk
- 3 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 ½ teaspoons ginger
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
- In large bowl of an electric mier, beat butter, sugar and molasses until mixture is light and smooth. Add egg and water or milk, blending well. In a separate bowl, mix together the flour, soda, salt and spices. With mixer at low speed, gradually beat the flour mixture into the butter mixture, beating just until combined. Remove, nead briefly with your hands, divide into tow pieces and wrap both in plastic wrap. Refrigerate for 1 hour or up to 2 days.
- Preheat oven to 350 degrees. Line 4 cookie sheets with foil or parchment. Remove dough from refrigerator one package at a time and cut in half. Let it soften slightly if it is not malleable.
- On a lightly floured surface, roll out dough 1/8t to ¼ -inch thick. Dip cookie cutters in flour, and make shapes. Place cookies 1-inch apart on cookie sheets. Bake for 9 to 11 minutes until set. Remove sheets from oven, and et stand for 1 minute. Transfer cookies to cooling racks and et cool completely before storing.
Enjoy this A Table In Time favorite!
*(From the New York Times,, December, 1997, “Swedish Ginger Cookies”)
