Pepparkakor - Swedish Gingerbread Cookies

Ingredients

• Salt (1/2 teaspoon)
• Baking soda (1/2 teaspoon)
• Ground cloves (1/2 teaspoon)
• Ground ginger (1 teaspoon)
• Ground cinnamon (1 teaspoon)
• All-purpose flour (2 cups)
• Egg (1)
• Molasses (1/3 cup)
• Brown sugar (3/4 cup)
• Unsalted butter, softened (1/2 cup)

Instructions

1. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
2. Add the molasses and egg, and mix well.
3. In a separate bowl, whisk together the flour, cinnamon, ginger, cloves, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
5. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour. This chilling time allows the flavors to meld together and the dough to firm up, making it easier to roll and cut.
6. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
7. On a lightly floured surface, roll out the dough to about 1/8-inch thickness. The thinner the dough, the crispier the cookies will be. If you prefer them a bit softer, roll out to about 1/4-inch thickness.
8. Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheets. You can use traditional Christmas shapes, or get creative with other fun designs!
9. Bake for 8-10 minutes, or until the edges are lightly golden brown. Be careful not to overbake, as the cookies can become too hard.
10. Allow the cookies to cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. They will continue to crisp up as they cool.
11. Store in an airtight container. These cookies keep well, and their flavors even deepen after a few days, making them perfect for holiday gifting.