The Danish version of Christmas ginger cookies is sure to become a staple on your Christmas cookie plate.
- 2 1/2 cups (315g) flour
- 1/3 cup (75g) dark brown sugar
- 1/2 tsp (3g) salt
- 1 tsp (3g) ground cinnamon
- 2 tsp (4g) ground ginger
- 1/2 tsp (2g) ground nutmeg
- 1/4 tsp (1g) ground cloves
- 1 tsp (6g) baking soda
- 1/2 cup (113g) butter, room temperature
- 1/3 cup (100g) molasses or syrup
- 1 egg
In a large bowl, combine dry ingredients together: flour, salt, spices and baking soda.
In another bowl cream butter with sugar. Add the egg and molasses and mix well.
Add dry ingredients to the butter mixture and stir until the dough comes together.
Roll the dough between two layers of parchment paper into (2-3 mm) thick
Cut the dough into desired shapes using the cookie cutters. Re-roll the remaining dough and cut more shapes.
Chill for 30 minutes in the fridge.
Bake for 7 to 10 minutes (depending on the cookie size).
Allow cooling on the baking tray then transfer to a cooling rack to cool completely.
