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Unna Bakery's Swedish Ginger Snaps

by:
December 14, 2015
5
1 Ratings
Photo by Sarah Jampel
  • Makes about 75 cookies
Author Notes

These ginger snaps come from the traditional book of the "sju sorters kakor" or "seven kinds of cookies," which were served at a kafferep, or a coffee party, as a way to welcome guests. A woman was to bake seven kinds of cookies: any more and she was a show-off; any less and she was cheap. Ginger snaps are still served in the winter months. —Taylor Rondestvedt

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Ingredients
  • 125 grams almonds
  • 200 grams salted butter
  • 180 grams sugar
  • 140 grams Golden Syrup
  • 2 teaspoons ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cloves
  • 1 teaspoon baking soda
  • 360 grams all-purpose flour
Directions
  1. Chop the almonds roughly.
  2. Stir together the butter, sugar, syrup, spices, baking soda, flour, and chopped almonds. Put the dough on your baking surface and work it until it is supple.
  3. Split in half and shape two thick rolls, about 1 1/2 inches wide. Wrap in plastic and chill for a few hours or overnight.
  4. Preheat the oven to 345° F. Remove the rolls, one at a time, and cut into thin slices. Place the cookies on lined or buttered cookie sheets and bake for 10 to 12 minutes. The cookies should be golden brown and have a bit of a crunch.
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Traditional Swedish Ginger Cookies, Two Ways

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Recipe by: Taylor Rondestvedt

Is never without a loaf of rye bread and currently stocks 5 different butters in her kitchen.

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6 Reviews

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Suzanne R. December 20, 2018
These are delicious! I made half of the recipe and froze the other half of the dough because otherwise we lack all self-control with these beauties. I already had the Golden Syrup on hand, oddly enough, and needed to use it. Great recipe, many thanks!
Susan December 7, 2017
What is golden syrup? Is it like maple syrup?
Aly December 12, 2017
It's the equivalent of molasses. Maple syrup can be substituted for it. I use a date puree (1 cup dates + 1/2 cup water = 1 cup golden syrup).
Claudia D. December 20, 2015
Absolutely incredible! These bake up crispy, flavorful and rich, but not oily. Perfection, really! This is the cookie I'll be gifting this holiday season.

I must admit I made a few changes in order to accommodate the vegans in our home, as well as the ingredients in our Canadian pantry, namely using vegan butter instead of dairy butter (we love Earth Balance!) and maple syrup with a teaspoon of blackstrap molasses instead of golden syrup.
tammany December 18, 2015
These look great (as do the differently traditional swedish ginger cookies!) but you could elaborate on "stir together" a bit more. I'm accustomed to creaming butter and sugar, adding the syrup (usually also an egg, but I see no egg here!) and flavorings and THEN gently mixing in the dry ingredients. But here - all at once?
Taylor R. December 18, 2015
Yep! They are deceptively simple, but make good cookies. Cream the butter and sugar, and then everything else goes in.