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Ginger Thin Cookies Pepparkakor

Ginger Thins
Also known as 'pepparkakor' these cookies are spicey, dark, thin and very crisp.


  • 2/3 cup butter
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar (packed)
  • 2 tablespoons dark corn syrup (or molassas)
  • 2 teaspoons ground ginger
  • 2 teaspoons cloves
  • 3 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1/4 cup water
  • 2-1/4 cups all purpose flour


  1. In medium-sized pan, combine butter, brown sugar, granulated sugar, syrup (or molassas) - heat over medium heat until butter is melted.

  2. Remove from heat and stir in cinnamon, cloves, ginger. Allow to cool slightly.

  3. Stir baking soda into water and add to the butter mixture making sure to incorporate completely.

  4. Stir in flour until well blended. (Dough will be soft)

  5. Place dough in bowl, cover tightly with plastic wrap and refrigerate until firm (2-3 hours)

  6. On floured board, roll out a portion of dough (keep remaining dough refrigerated) to a thickness of about 1/16 inch.

  7. Cut out with cookie cutter (approx. 2-1/2 inches in diameter max.)

  8. Place cookies on ungreased cookie sheet.

  9. Bake at 325 degrees for 10-12 minutes or until slightly darker brown and firm to touch.

  10. Transfer to racks and cool.

  11. Store in air tight container.

  12. These can be frosted if desired.

Note: Keep cookie cutters from sticking by dipping in flour.

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