Call me cupcake

callmecupcake.se · Dec 10, 2016

Swedish butterscotch gingerbread cookies, two ways


I know these cookies don’t look like much, but hear me out. Known as “Kolakakor” (or “kolasnittar” if baked as a long roll and then cut whilst still warm) in Swedish, they are just about the easiest cookies you’ll ever make. You’ll whip up a batch in no time, which I find perfect during Christmas.. I get stressed out so easily this time of year.

Usually they’re made without the gingerbread spices, but I wanted to make them a bit more Christmassy which was a great move. I made two batches, just to see the difference in texture between using a few different ingredients. I can say that both turned out very, very delicious. Only a slight difference in texture, they do look a bit different (scroll down to the bottom for batch number 2). A fair “warning” though, you’re gonna want to eat them all in one go!




Swedish butterscotch gingerbread cookies

Yields approximately 15-17 small cookies

I made two batches of butterscotch cookies, mostly because I wanted to see the difference between using baking soda and baking powder, but I did make some other small changes too. These are made with golden syrup, which is the classic way to make them in Sweden. I also swapped some of the granulated sugar for brown sugar. These are perhaps slightly more chewy than the other batch. This recipe is pictured above. Scroll down for batch number 2!

INGREDIENTS

  • 100 g (1 scant stick) softened butter
  • 45 g (3 1/2 tbsp.) granulated sugar
  • 30 g (3 tbsp.) light brown sugar, firmly packed
  • 2 tbsp. golden syrup
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. ground cloves
  • 120 g (3/4 cups 2 tbsp.) all purpose flour
  • 1/2 tsp. baking soda
  • pinch of salt

INSTRUCTIONS

  1. Preheat oven to 175°C (350°F).
  2. Beat butter, sugars, syrup, cinnamon, ginger, cardamom and cloves until creamy and lighter in color, about 1-2 minutes.
  3. Stir together flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and stir until a dough forms.
  4. Cover a baking sheet with baking paper. Roll the dough into 15-17 small balls and put on the baking sheet, leaving some space between each cookie.
  5. Bake for 10-13 minutes or until cookies are lightly browned. Let cool for 10 minutes, then enjoy with a nice cup of coffee.



Swedish butterscotch gingerbread cookies with maple syrup

Yields approximately 15-17 small cookies

These butterscotch cookies are made with granulated sugar, maple syrup and baking powder. They came out slightly flatter and possibly a bit more crunchy than the other batch.

INGREDIENTS

  • 100 g (1 scant stick) softened butter
  • 90 g (1/3 cup 2 tbsp.) granulated sugar
  • 2 tbsp. maple syrup
  • 3/4 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cardamom
  • 1/2 tsp. ground cloves
  • 120 g (3/4 cups 2 tbsp.) all purpose flour
  • 1 tsp. baking powder
  • pinch of salt

INSTRUCTIONS

  1. Preheat oven to 175°C (350°F).
  2. Beat butter, sugar, syrup, cinnamon, ginger, cardamom and cloves until creamy and lighter in color, about 1-2 minutes.
  3. Stir together flour, baking powder and salt in a medium bowl. Add the flour mixture to the butter mixture and stir until a dough forms.
  4. Cover a baking sheet with baking paper. Roll the dough into 15-17 small balls and put on the baking sheet, leaving some space between each cookie. Flatten each ball slightly with your fingers.
  5. Bake for 10-13 minutes or until cookies are lightly browned. Let cool for 10 minutes, then enjoy with a nice cup of coffee.

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