Sweet & Spiced Swedish Gingerbread Cookies

The first of many delicious holiday baking recipes! Christmas isn’t the same without the sweet and spicy flavour of gingerbread, and these authentic Swedish gingerbread cookies will not disappoint!  

We recently released our Holiday Nourish Magazine in stores and online for free. Haven’t had a chance to get it yet? Head on over here to get it for free right now! The magazine is chock full of baking recipes, tips and tools on how to stay healthy and avoid the battle of the bulge this holiday season, and a gift guide for gift ideas for everyone on your list. You won’t want to miss out on this issue!  

For now, though, let’s kick off the baking season with this amazing Swedish Gingerbread recipe. Made with spelt flour for easier digestibility and coconut sugar for lower blood sugar impact, it has healthier ingredients that actually add nutrients to your body. The ginger and cinnamon make these cookies come alive—just watch as they disappear!  

Swedish Gingerbread    
Makes 2-3 dozen, depending on size and shape    

2/3 cup blackstrap molasses  
2/3 cup honey or coconut sugar  
1 Tbsp. ginger  
1 Tbsp. cinnamon  
2 tsp. baking soda  
2/3 cup butter, softened, cut into chunks  
1 egg, lightly beaten  
4½ cups light spelt flour  

In a heavy 2-quart saucepan over medium-high heat, bring molasses, honey, ginger and cinnamon just to a low boil, stirring occasionally.  Add baking soda and stir until mixture foams to top of pan.  Remove from heat, add butter and stir until melted.  Mix in egg and gradually stir into flour in a bowl until it becomes a dough consistency.   Turn dough out of bowl and knead lightly until well blended.   From here there are two options!  

Option #1  
Divide dough into two balls.  Roll each ball into a log - about 1 inch think.  Cover with waxed paper and refrigerate for an hour.  Preheat oven to 325°F. With sharp knife cut off slices (about ¼ - ½” thick) to make cookies.  Place on cookie sheet.  Flatten with palm of hand.  Bake for about 10 minutes.  Sprinkle with sugar granules if desired.  

Option #2  
Cover dough with waxed paper and refrigerate dough for an hour.  Remove dough.  Preheat oven to 325°F. Divide into two pieces, roll out to about ¼” thick and use your cookie cutter for the desired shapes or to build gingerbread houses.  Bake on parchment-lined paper for about 10 minutes. Let cool completely before decorating.  

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