culinary review

Classic Scandinavian Gingerbread Cookies

Last Modified: 12/23/11
First Published: 10/19/07
Views: 5454
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Views: 5454
Gingerbread cookies are traditionally to served in northern Europe during the holidays. Thegingerbread cookies saying goes: the more gingerbread cookies you eat, the nicer (friendlier) will you become. Children usually take this expression to heart and indulge in gingerbread cookies all through the month of December.

These cookies are usually rolled out quite thin and cut into various shapes such as stars, hearts, pigs and Christmas trees. Once baked, they are decorated with classic frosting on the edges. Gingerbreads are never completely covered in frosting like sugar cookies traditionally are.

Gingerbread cookies will keep nicely in a tin jar. These are great to enjoy with a saffron bun and a small glass of glögg, or with a cup of hot chocolate on Christmas morning. These cookies are also nice to serve with an aged blue cheese for an interesting appetizer or snack.
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General Info
Servings: 100
Total Cost: $2.69
Cost Per Serving: $0.03
Total Calories: 2,979
Calories/Serving: 30
Butter, Unsalted 9 Tablespoons 126.00 Grams $0.56 900
Corn Syrup, Light 1/3 Cup 108.24 Grams $0.62 317
Sugar, White Granulated 2/3 Cups 132.00 Grams $0.17 511
Water 1/3 Cup 74.91 Grams $0.00 0
Cinnamon, Ground 1 Tablespoon 6.80 Grams $0.34 18
Cardamom, Ground 1/2 Tablespoon 2.95 Grams $0.21 9
Cloves, Ground 1/2 Tablespoon 3.30 Grams $0.37 11
Ginger, Ground 1/2 Teaspoon 0.90 Gram $0.01 3
Baking Soda, Generic 1/2 Tablespoon 7.20 Grams $0.02 0
Flour, White Unbleached All Purpose 2 2/3 Cups 11.31 Ounces $0.37 1,210

Around 100 cookies
  • 9 tablespoons butter (about 125 gram)
  • 1/3 cup light corn syrup
  • 2/3 cup sugar
  • 1/3 cup water
  • 1 tablespoon cinnamon
  • ½ tablespoon ground cardamom
  • ½ tablespoon ground cloves
  • ½ teaspoon ground ginger
  • ½ tablespoon baking soda
  • 2 2/3 cups all-purpose flour (around 6.5 dl)
gingerbread cookiesMethod:

Melt the butter together with the corn syrup. Measure the sugar and add it with the spices in a large bowl. Add the melted butter with the cornstarch and stir. Add the water and stir again. Let the batter cool slightly until it reaches room temperature.

Mix the flour with the baking soda and add it to the batter, it will be quite loose. Work the dough together with a wooden fork. Let the dough rest for 1-2 days. During this time, the flour will swell and produce a thicker dough.

To bake the cookies:

Roll out part of the dough with a rolling pin until it’s very thin on a floured surface. Using cookies cutters, cut various shapes. Move the cut cookies to a sheet pan and bake in a 400 degree F oven for about 4-6 minutes. Watch the cookies closely, they burn very easily. Repeat this process until all the cookies are baked. Let cool on a cooling rack. Don’t’ pipe frosting on these cookies until they are completely cool.