Do you have any treasured recipes that you know will stand the test of time, continuing to be passed down through generations? It takes a lot to feel that way about a recipe. Food trends come and go, but it’s the quiet classics that often become our true favorites. That’s how I feel about these Swedish Spice cookies. My parents discovered them from the 1995 Chicago Tribune holiday cookie contest and we’ve never looked back. We still pull out the same newspaper clipping of the recipe each year, which is beginning to yellow with time. How is 1995 almost 20 years ago?
These cookies might appear unassuming, but looks can be deceiving. With warming spices like clove, ginger and cinnamon, these cookies are bursting with flavor and have a very festive feel to them. They’re incredibly soft, but the sugar coating gives them a hint of crunch for a nice contrast. And as someone who never feels great after intense sugar highs, I appreciate that these aren’t overly sweet cookies. In my mind, they’re the perfect Christmas cookie.
- 2¼ cups flour, sifted before measuring
- 2 teaspoons baking soda
- 1 teaspoon each: ground cloves, ginger, cinnamon and salt
- ¾ cup unsalted butter, softened (1½ sticks)
- 1 cup sugar (plus additional ½ cup sugar for coating)
- 1 egg
- ¼ cup molasses
- Pre-heat oven to 375 degrees.
- In a medium bowl, sift together flour, baking soda and spices.
- Using an electric mixer, beat the butter and one cup of sugar together in a separate bowl for about one minute. Add egg and molasses and beat until fully mixed.
- Stop the electric mixer and stir in the flour mixture.
- Put the remaining ½ cup sugar in a small bowl. Roll dough into balls (about 1 and ½ teaspoons of dough each) and coat in the sugar mixture before placing on a greased cookie sheet.
- Bake for 9-10 minutes, then transfer to a cooling rack.
Note: recipe from 1995 edition of the Chicago Tribune cookie competition.