Best Finnish Gingersnaps Recipes

PIPARKAKUT - FINNISH GINGER COOKIES

Steps:

• Combine butter, sugar, corn syrup and spices in a saucepan.
• Over low-medium heat, stir ingredients constantly until ingredients look like they are about to boil.
• Remove from heat and transfer to a mixing bowl.
• Allow sugar mixture to cool to room temperature.
• Stirring occasionally might help speed up this process.
• Stir eggs into cooled sugar mixture.
• Sift flour and baking soda together and add to sugar mixture.
• Mix well.
• Roll dough into a ball.
• Cover and chill in the refrigerator for 8-12 hours or overnight.
• Split dough into 2 parts; Roll dough about 1/4-inch thick on a clean, floured surface.
• Cut into desired shapes.
• Bake in preheated oven at 350°F for about 10-15 minutes, or until firm to the touch.
• Cookies can be left plain, or decorated with pipped icing.
• NOTE: This makes a crisp cookie, if a softer cookie is desired you may substitute brown sugar for the granulated sugar.

MOM'S GINGER SNAPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, mix together the brown sugar, oil, molasses, and egg. Combine the flour, baking soda, salt, cloves, cinnamon, and ginger; stir into the molasses mixture. Roll dough into 1 1/4 inch balls. Roll each ball in white sugar before placing 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until center is firm. Cool on wire racks.

LARA'S TENDER GINGERSNAPS

Steps:

• In a large bowl, beat brown sugar and butter until blended. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and cloves; gradually add to brown sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Shape dough into 1 in. balls. Roll in sugar. Place 2 in. apart on greased baking sheets. , Bake until set, 9-11 minutes. Cool for 1 minute before removing from pans to wire racks.