These molasses based cookies from Sweden can be cut into a variety of shapes, but the heart is the most traditional. Piped white icing adds a festive touch.
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1/2 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
1/2 cup light molasses
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 1/4 cups sifted powdered sugar
1 tablespoon meringue powder
2 tablespoons warm water
1/4 teaspoon cream of tartar
Combine brown sugar, butter and molasses in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour, salt, baking soda and spices; beat at low speed until well mixed. Divide dough in half, press into round flat disks; wrap each in plastic food wrap. Refrigerate 2 hours or until firm.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/16-inch thickness. Cut with 2- to 2 1/2-inch heart-shaped cutter. Place 1 inch apart onto ungreased cookie sheets. Bake 5-7 minutes or until set. Cool completely. Repeat with remaining dough.
Heat oven to 375°F.
Combine all icing ingredients in bowl. Beat at low speed until moistened. Beat at medium speed, scraping bowl often, until stiff and glossy. Add additional warm water if too stiff. Decorate cooled cookies with icing, as desired.
Bake up a new holiday tradition for your family. From rugelach to pepparkakor, and buttercreams to pizzelles, there’s something sweet for every cookie platter.