Swedish Gingersnaps

From: Nova Scotia Cook

On Apr 6, 2006

What an absolutely delightful cookie recipe! I too only used 1/2 tsp of cloves and allspice and it didn't affect the taste of the cookie one bit. They turned out perfect and I got over 5 dozen. There is just one thing I have a problem with.....you try one and you can't stop there, so you eat another. A very good cookie in deed. I will certainly be making them again. Thanks for sharing this recipe.

From: ChrisF

On Aug 8, 2005

I really liked this cookie! Easy to make, tastes good and is soft as promiced in the write-up. The family and co-workers all enjoyed them. I will make again! Thanks

From: Jo C

On May 16, 2007

I made these as described but only used 1/2 tsp of ground cloves (that was all I had left) and I used treacle instead of molasses, as I believe that is the usual conversion for non-Americans. The only molasses we get here is blackstrap molasses and I think that would be a bit strong. These are great if you like chewy cookies (and I hope they will stay that way when they've cooled some more!) The smell of them baking reminds me of an Indian grocery, which is a good thing. The only change I might make in future is to increase the amount of ginger (double?) as it's overpowered by the allspice. Update: These do retain good chewy texture for at least 3 days and they freeze well.

From: -Sylvie-

On Dec 16, 2005

Thanks for posting this easy to make recipe. The cookies are nice and soft as stated. I'll probably reduce the cloves and all spice to 3/4 or 1/2 tsp each next time, because I found them a little too spicey. Apart from that they are really nice cookies though.