Swedish Spice Cookies

• Vegetarian

• Produce

  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 2 1/4 cup A-p flour
  • 2 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1 tsp Cloves, ground
  • 1 1/2 cup Granulated sugar
  • 1 tsp Salt

• Dairy

  • 3/4 cup Butter

Found on truebluebaking.com

Description

Ingredients

• 3/4 C. Butter, room temperature
• 1 C. Granulated Sugar
• 2 1/4 C. A-P Flour, measure after sifting
• 2 tsp. Baking soda
• 1 tsp. Ground cinnamon
• 1 tsp. Ground cloves
• 1 tsp. Ground ginger
• 1 tsp. Salt
• 1 Egg
• 1/4 C. Molasses
• 1/2 C. Granulated sugar, for rolling

Directions

• In a stand mixer, with the paddle attachment, add butter and granulated sugar and cream together, on medium-high speed for 5 minutes, until the mixture is light and fluffy.
• While the butter is creaming sift the flour and measure out the 2 1/4 cups into a medium sized bowl. Then sift in the baking soda, cinnamon, clove, ginger and salt into the flour.
• Turn the mixer speed to low and add in the egg, mix until incorporated, then add in the molasses and mix until combined.
• Finally add in the flour mixture slowly and mix until all the flour is incorporated.
• Chill the cookie mixture in the refrigerator for at least 4 hours or over night. DO NOT SKIP THIS STEP.
• Scoop out 1 teaspoon of cold cookie dough and roll it into a ball, do this until you run out of dough.
• Take the dough balls and chill them in the refrigerator for at least 1 hour. DO NOT SKIP THIS STEP.
• Preheat your oven to 375°F, 350°F if using a convection oven.
• Roll each cold dough ball in the sugar, place them on a parchment lined cookie sheet and bake for 8-10 minutes until golden brown on bottom.
• Remove the cookies from the oven and immediately flatten them with the bottom of a water glass, or any flat utensil.
• Remove cookies to a cooling rack.
• Store the cookies in an air tight container for 3-5 days.