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Swedish Spice Cookies (Muskotsnittar)

                              Credit: 
                              Mike Krautter

Recipe Summary

Yield: Makes about 48

Ingredients

Ingredient Checklist

2 cups unbleached all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon freshly ground nutmeg

1/2 teaspoon kosher salt

1 cup (2 sticks) unsalted butter, room temperature

2/3 cup packed dark-brown sugar

Gallery

Swedish Spice Cookies (Muskotsnittar)

                              Credit: 
                              Mike Krautter

Recipe Summary

Yield: Makes about 48

Swedish Spice Cookies (Muskotsnittar)

                              Credit: 
                              Mike Krautter

Swedish Spice Cookies (Muskotsnittar)

                              Credit: 
                              Mike Krautter

Swedish Spice Cookies (Muskotsnittar)

Recipe Summary

Yield: Makes about 48

Recipe Summary

Yield: Makes about 48

Yield: Makes about 48

Makes about 48

Ingredients

Ingredients

  • 2 cups unbleached all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2/3 cup packed dark-brown sugar

Directions

Whisk together flour, cinnamon, ginger, nutmeg, and salt in a medium bowl.

In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and brown sugar until light and fluffy, about 3 minutes. Gradually add flour mixture and beat to combine. Divide dough evenly into quarters.

Roll each quarter into a 14-inch-long rope. Transfer ropes to parchment-lined baking sheets, spaced 6 inches apart (two ropes per sheet). Flatten ropes to 2 inches wide and 1/4 inch thick. Refrigerate until firm, about 30 minutes.

Preheat oven to 350 degrees. Using the back of the tines of a fork, make crosswise lines across the surface of each flattened portion of dough. Bake, rotating halfway through, until golden around the edges and dry on top, 16 to 18 minutes. Transfer sheets to wire racks; let cool 5 minutes. While still warm, cut on the diagonal into 1-inch-thick slices. Let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

Reviews

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Reviews

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All Reviews for Swedish Spice Cookies (Muskotsnittar)

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All Reviews for Swedish Spice Cookies (Muskotsnittar)

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest