Danish Gingerbread Cookies
Danish gingerbread cookies - baked with fresh ginger, cardamom, and white pepper (and without molasses) - are delightful Scandinavian Christmas cookies very unlike their traditional American counterpart. They're perfect for a holiday full of hygge!
Servings: 15
Calories: 144kcal
Equipment
- Electric hand mixer or stand mixer with the paddle attachment
Ingredients
- 5 Tablespoons unsalted butter
- ⅝ cup granulated sugar
- 5 Tablespoons heavy whipping cream
- 2 cups all-purpose flour
- ½ teaspoon freshly grated ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon ground white pepper
- ½ teaspoon ground cardamom
- ½ teaspoon baking soda
- ½ teaspoon baking powder
Instructions
- In the bowl of an electric mixer, beat the butter and then stir in the sugar and whipping cream.
- In a separate bowl, whisk together flour, ginger, spices, baking soda, and baking powder.
- Add the dry ingredients to the butter mixture and stir on low speed until combined.
- Preheat oven to 400°F.
- Roll dough into one inch balls and place two inches apart on a cookie sheets lined with silicone baking mats or parchment paper.
- Bake cookies for 10-12 minutes, until cookies puff up and edges become golden. Let cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Serving: 2cookies | Calories: 144kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 53mg | Potassium: 25mg | Fiber: 1g | Sugar: 9g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg