~Swedish Spice Cookies~

Swedish Spice Cookies

Are you ready for the next holiday cookie recipe? Well I hope you are because I am ready to share my favorite Christmas cookie recipe for the best darn ginger cookies I have ever had. I found this recipe for Swedish Spice Cookies when I lived in Chicago in 1995. If I remember correctly,  and I am pretty sure that I do, this cookie recipe had won a award from the Chicago Tribune for the best cookie recipe that year. And of course since I love spice cookies and I had never found a recipe that I liked for them I had to try this one out and guess what… of course I loved it!!… and I have made them religiously every year since then. In fact I still have the original recipe clipping with my notes made on it.

Swedish Spice Cookies

HAH! You thought no way huh? Well that shows you how much of a recipe pack rat I can be. If I love a recipe it will never escape me, except for the recipe for crockpot ribs I got in high school… my mom lost it and I still morn it, I still have all sorts of recipes hidden away in my little Campbell soup tin that I will enjoy sharing with you as time goes by. Now before I leave you to bake up some righteous cookies I will tell you that these cookies are thin and crisp on the outside with a chewy center. I get that effect by baking the cookie dough for 8 minutes and flattening them with the bottom of a glass when I take them out of the oven. If you don’t want the chewy center bake them for 10-12 minutes and do not flatten them when they come out of the oven, my step-father likes them that way. Now there you go one perfect recipe for Swedish Spice Cookies… enjoy!

Swedish Spice Cookies

Swedish Spice Cookies

A holiday ginger cookie with a light crisp exterior and a soft chewy center.


  • 3/4 C. Butter, room temperature
  • 1 C. Granulated Sugar
  • 2 1/4 C. A-P Flour, measure after sifting
  • 2 tsp. Baking soda
  • 1 tsp. Ground cinnamon
  • 1 tsp. Ground cloves
  • 1 tsp. Ground ginger
  • 1 tsp. Salt
  • 1 Egg
  • 1/4 C. Molasses
  • 1/2 C. Granulated sugar, for rolling


  1. In a stand mixer, with the paddle attachment, add butter and granulated sugar and cream together, on medium-high speed for 5 minutes, until the mixture is light and fluffy.
  2. While the butter is creaming sift the flour and measure out the 2 1/4 cups into a medium sized bowl. Then sift in the baking soda, cinnamon, clove, ginger and salt into the flour.
  3. Turn the mixer speed to low and add in the egg, mix until incorporated, then add in the molasses and mix until combined.
  4. Finally add in the flour mixture slowly and mix until all the flour is incorporated.
  5. Chill the cookie mixture in the refrigerator for at least 4 hours or over night. DO NOT SKIP THIS STEP.
  6. Scoop out 1 teaspoon of cold cookie dough and roll it into a ball, do this until you run out of dough.
  7. Take the dough balls and chill them in the refrigerator for at least 1 hour. DO NOT SKIP THIS STEP.
  8. Preheat your oven to 375°F, 350°F if using a convection oven.
  9. Roll each cold dough ball in the sugar, place them on a parchment lined cookie sheet and bake for 8-10 minutes until golden brown on bottom.
  10. Remove the cookies from the oven and immediately flatten them with the bottom of a water glass, or any flat utensil.
  11. Remove cookies to a cooling rack.
  12. Store the cookies in an air tight container for 3-5 days.


Adapted from 1995 Chicago Tribune Newspaper.


Well that’s it for this week. Now be sure to check back next Monday and pick up the last cookie recipe that I will be sharing this holiday season, it will be a good one I promise. I hope everyone has a great rest of their week and please drop back by after you try these delish Swedish Spice Cookies and let me know how you liked them, I love reading your comments and I really do read them all!

Until next time everyone… Enjoy!sig

This recipe featured on Future Expat "Required Ingredient Link Party".
This recipe featured on Future Expat “Required Ingredient Link Party”.
This recipe featured on Ma Niche “Tasty Tuesdays”.
This recipe featured at Fresh Eggs Daily "From The Farm Blog Hop".
This recipe featured at Fresh Eggs Daily “From The Farm Blog Hop”.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge