Tonight, Christmas Eve, is when the real celebrations happen for Christmas in Sweden. Today is when Santa comes, and all the kids get super excited about presents. The meal is a big deal too, and always ends with gingersnaps. These cookies are my take on the delicious dessert.
Check out my other recommendations for the perfect Swedish Christmas Table here. And of course, Merry Christmas, Happy Holidays and God Jul!
You can substitute high-quality candied citrus peel for the homemade. Avoid supermarket candied peel; good candied orange peel is available at gourmet markets and online.
Servings: 5 dozen cookies
1 tsp ground ginger
1/4 tsp ground clvoes
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
3 1/2 cups sifted all-purpose flour
1 tbsp baking soda
1 tsp salt
1/2 tsp freshly ground white pepper
10 tbsp (1 1/4 sticks) unsalted butter, at room temperature
1 cup sugar
1/2 cup packed light brown sugar
2 large eggs
3/4 cup molasses
1 cup finely chopped candied citrus peel
1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
2. Toast the ginger, cloves, cinnamon, and cardamom in a small skillet over medium heat, stirring with a wooden spoon, for 2 to 3 minutes, until fragrant. Remove from the heat.
3. Sift the flour, toasted spices, baking soda, salt, and white pepper into a bowl or onto a sheet of wax paper.
4. In a large bowl, beat the butter and both sugars with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the molasses. Gradually beat int he flour mixture. Stir in the candied citrus peel.
5. Drop rounded tablespoons of the dough onto the prepared baking sheets, spacing the cookies 2 inches apart. Bake for 10 to 12 minutes, until the tops feel firm when lightly touched. Cool on the baking sheets for about 2 minutes, then transfer the cookies to a wire rack to cool completely.