Luciapepparkakor (Gingerbread Cookies)

This is the best Gingerbread Cookie dough to work with, especially with children as they can stand up to many times rolling out! The cookies have a wonderful taste, too!

1 cup cornsyrup
1 ½ cups light brown sugar
1 cup of butter or margarine
2 eggs
1 ½ tbsp cloves
1 ½ tbsp ginger
4 - 5 cups flour
1 tbsp baking soda
Warm in a big pot on low heat: syrup, sugar and butter until the butter melts, not longer. Put it aside to cool. Then mix in the eggs, spices, baking soda and flour (keeping some flour aside for rolling out the dough). Let the dough rest overnight at room temperature and cover with plastic or wax paper. The next day: roll the dough (quite thin) and cut out the cookies using a cookie cutter. Bake in an oven at 350-375° F for 6 minutes. This recipe makes about 150 small cookies.

3 comments:

  1. I have never seen an oven range before, how do I know if 350 or 375 is the better baking temperature? I am assuming that at 375 the cookies would be a little harder.

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  2. Approximately how much flour should I hold back? Between 4-5 C is a big range. Thanks for your help!

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    Replies
    1. Start with 4 cups and see how that makes the dough. Then, if the dough seems too sticky, add a little bit at a time until it seems like it is a consistency that it could be rolled out easily.

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