I’m looking for a recipe for a ginger cookie. It’s not a gingerbreadman type cookie and it’s not a gingersnap. (Unless it’s a gingersnap on steroids!)
There’s a cookie that I have bought the past few years at World Market. (I’m guessing it’s Swedish (or Nordic in some way) from the label and tin design.)
It’s small wafer cookie that is very sweet and utterly hits your sinus with ginger. I haven’t bought any yet this year, but I usually get a few tins and repurpose them in little gift bags. ( For the people that give you something at work and you are in a pinch going–“ohhhh…Hey! here are some cookies!”)
They all go “Omg! what are these! where do you get them??” Just as I did the first time my mom got a tin as a gift.
I don’t know the name of the cookie. (That’s why I’m asking!)
But as I said, it’s about the size of a Nilla wafer and a dryer but similar consistency.
The name of the cookie (it may be an old fashioned gingersnap) or any recipe that sounds similar would be great.
I’ve gotten into some cooking in the past year, and I’d like to try making these myself.
Ooh, I love those. The Swedish name for them is Pepparkakor. This looks like a typical recipe. The recipe says it makes 150 cookies!
It involves whipping cream, then a lot of rolling out extremely thin cookies. I’m not sure it’s even possible to make these in a place as humid as Houston. I have a lot of trouble with sticky rolled cookie dough.
Trader Joe’s has Triple Ginger Cookies, which are more vanilla wafer shaped than Pepparkakor.
If you are looking for somthing more like the Pepparkakor cited above, there’s a recipe for Swedish Ginger Thins in the Sunset Cookie book. Take out a tablespoon of flour and triple the spices. My mom loves these.
Then roll the dough into very small balls and flatten with the bottom a lightly oiled drinking glass. If you own a swanky cut-glass brandy snifter, it will leave a pretty pattern on the cookies.
Very small is about 1.5 teaspoons of dough per ball, IMHO.
I have a recipe for ginger sparklers, if you’re interested. They’re a softer ginger cookie that you roll in white sugar before baking, and they come out pretty and sparkly. And delicious. I forgot delicious.
This has been one of the family favorites forever. Molasses Crinkles the only difference is they used to tell you to do the x-pattern with a fork. You can also just roll the balls in sugar, instead of only doing the top half. You can use what ever color sugar you want on cookies.
I made these this week using the roll-dough-into-a-log-and-chill-before-slicing method instead of rolling them out with a pin, and it worked fine. The cookies are not a pretty, but my hand just can’t take the pressure of rolling anymore. You need a very sharp knive to make clean sclices about a 1/16 of an inch thick (about the thickness of a quarter, if you’ve got US coins).
