These Spiced Swedish Ginger Cookies are a delightful twist on the traditional Pepparkakor, offering a rich and aromatic flavor profile.
Heat the dark molasses in a small saucepan until it reaches a gentle boil.
Stir constantly to prevent the molasses from burning.
Remove from heat and stir in the granulated sugar and unsalted butter until the butter is melted.
Ensure the mixture is smooth and well combined.
Allow the mixture to cool slightly, then whisk in the large egg.
Make sure the mixture is not too hot to avoid cooking the egg.
In a separate bowl, sift together the all-purpose flour, salt, baking soda, ground ginger, ground cinnamon, and fresh orange zest.
Sifting ensures the spices are evenly distributed.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Mix just until combined to avoid overworking the dough.
Cover the dough and refrigerate overnight.
Chilling allows the flavors to meld and the dough to firm up.
Roll out the dough on a lightly floured surface to a thin layer and cut into desired shapes using cookie cutters.
Dip the cookie cutters in flour to prevent sticking.
Place the cookies on a parchment-lined baking sheet and bake at 350°F for 6-8 minutes.
Keep an eye on the cookies to prevent overbaking.
Cool the cookies on a wire rack before storing in an airtight container.
Allow the cookies to cool completely to maintain their crispness.
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