Big Cedar Lodge Cookies (Pepparkakor/Gingersnaps)
Follow this Big Cedar Lodge cookie recipe to make fresh pepparkakor (gingersnap) cookies at home.
Ingredients
- ⅔ cup light brown sugar
- ⅔ cup light molasses
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- ½ teaspoon ground cloves
- 12 tablespoons butter (cut up)
- 2 eggs
- 5 ½ cups all-purpose flour
- ½ teaspoon baking soda
Instructions
- Mix together the brown sugar, molasses, ginger, cinnamon, cardamom, and cloves in a 1.5 quart saucepan. Heat the sugar mixture over medium heat. Make sure to stir constantly to prevent the mixture from burning. Boil for one minute then remove from the heat.
- Cut the butter into small squares. Place into a metal or glass bowl. Pour the hot sugar mixture over the butter until it has fully melted.
- Combine 2 cups flour and the baking soda. Slowly add it into the butter mixture and combine. Continue to add flour until a stiff dough forms. (You may not use all of the flour.)
- Wrap the cookie mixture in plastic wrap and refrigerate for several hours or overnight.
- Once the cookie dough has chilled, set the dough at room temperature until it becomes pliable. Roll the dough out onto a lightly floured serface until the dough is about ⅛ - ¼ inch thick. Use a cookie cutter to make shapes. Place the cookies on an ungreased cookie sheet and bake at 350°F for 10-12 minutes, or until a light golden brown.