These Swedish cookies are kind of like gingerbread, but thinner, crispier and with less of the heavy molasses flavor. I first made them in junior high, after I came home from an international food fair at school with a half sheet recipe for these hard-to-pronounce cookies. My mom wasn’t able to find the original recipe, so I poked around online and came up with this one. The spice flavor is definitely a little stronger, but it was as close as I could come to my recipe, which made cookies that were very light in color and very thin and crispy.
Unlike sugar cookies, the dough for these is much more finnicky. It tends to crumble and crack, so you have to be a little more careful. But when you smell the aroma of cardamom and cloves wafting from your oven, you’ll be glad you tried them.
You can frost them if you want, but we always ate them plain.
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 cup butter (2 sticks)
1 cup white sugar
1/2 cup brown sugar, packed
1 egg, beaten
2 tablespoons dark corn syrup
Combine the flour, baking soda, and spices in a mixing bowl.
Beat the butter with the white and brown sugars in a separate bowl until light and fluffy. Mix in the egg and corn syrup.
Gradually stir in the flour mixture. Divide the dough into 4 equal parts and wrap tightly with plastic wrap. Refrigerate at least one hour.
Preheat oven to 375 degrees. Using 1 portion at a time, work on a floured surface and roll out dough to 1/8-inch thick. Cut into shapes with cookie cutters, and place 1 inch apart on lined baking sheets.
Bake until light golden brown, about 5-6 minutes.
That is the end of my holiday cookie collection (at least for this year). There are others in my file, but I must get on the road to spend some time with my family, and finish frosting all the sugar cookies. I hope you get a chance to make any or all of these recipes. I will never forget all the Christmases I spent up to my elbows in flour, and I hope to have many more.
Here are the rest of the recipes, in case you missed them: