Best Swedish Orange Gingersnaps Recipes

SWEDISH ORANGE GINGERSNAPS

Swedish Orange Gingersnaps image

Provided by Food Network

Categories dessert

Time 1h55m

Yield 5 dozen cookies

Number Of Ingredients 11

Ingredients

1 1/2 sticks unsalted butter
1 cup brown sugar
1 large egg
2 tablespoons plus 1 teaspoon molasses
1 tablespoon orange juice
1 tablespoon finely grated orange zest
2 3/4 to 3 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground ginger

Steps:

In a mixing bowl or standing mixer cream together the butter and sugar until light. Beat in 1 egg and mix in the molasses, orange juice, and zest. Sift together the dry ingredients and stir them into the wet ingredients to make a soft, smooth dough, adding more flour if dough is too sticky. Knead the dough three times on a lightly floured board.
Shape the dough into 3 logs, about 8-inches long, wrap in plastic wrap and refrigerate at least 1 hour or overnight.
Preheat oven to 350 degrees F. Slice logs into thin circles, less than 1/8-inch thick. Place on lightly greased baking sheets.
Bake cookies for about 8 to 10 minutes. Remove from oven and transfer cookies to a rack to cool.

SWEDISH ORANGE GINGERSNAPS

Swedish Orange Gingersnaps image

I love orange flavors and added to gingersnaps, this can only be a good combination. A recipe from FoodNetwork.com and also included in the Zaar World Tour 2005, Scandinavia.

Provided by lauralie41

Categories Dessert

Time 2h10m

Yield 5 dozen

Number Of Ingredients 12

Ingredients

3/4 cup unsalted butter
1 cup brown sugar
1 large egg
2 tablespoons molasses
1 teaspoon molasses
1 tablespoon orange juice
1 tablespoon orange zest, finely grated
2 3/4-3 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground ginger

Steps:

In a large mixing bowl or using a standing mixer cream the butter and sugar until light and well combined, beat in one egg.
Add the molasses, orange juice, and zest. Sift the dry ingredients together and stir into the mixture making a soft, smooth dough. More flour can be added if dough is too sticky.
Place dough on lightly floured surface and knead the dough three times. Separate dough into three pieces and shape into logs, approximately eight inches long. Wrap logs well in plastic wrap and refrigerate for at least 1 hour or overnight.
Preheat oven to 350 degrees. Slice logs into circles, 1/8-inch thick or less and place on lightly greased cookie sheets. Bake for about 8 to 10 minutes or until lightly browned. When baked, place cookies on wire racks to cool.

Nutrition Facts : Calories 710.1, Fat 29.4, SaturatedFat 17.9, Cholesterol 115.5, Sodium 292.5, Carbohydrate 104.3, Fiber 2.6, Sugar 48.1, Protein 8.8

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