This is a traditional Swedish recipe for gingerbread cookies, and it is amazing! Please, please, don't ever make ginger bread cookies with molasses! The syrup in this recipe can be found inexpensively at Ikea (called Ljus Sirap by Dan Sukker).
150 g butter
5 dl sugar (about 2.1 cups)
2 dl syrup (about .85 cups)
2 dl water (about .85 cups)
1 tabelspoon cinnamon
1 tablespoon ground ginger
1 tablespoon ground cloves
1 tablespoon baking soda
1.4 liters all-purpose flour (5.92 cups)
Mix butter, sugar, and syrup together. In a separate bowl mix together water and the spices. Add water to butter mixture. Slowly stir in flour until a uniform dough ball forms. Wrap dough in foil and let settle overnight in the fridge.
Preheat oven to 392 degrees f (200 C.) Spread a light layer of flour over a large portion of the counter. Take one third of the dough and roll it thin with a flour dusted rolling pin (roll it very, very thin, just before it seems so thin it will tear). Using cookie cutters cut shapes and place on a greased baking sheet. Cook for five minute in the oven.
*If dough sticks to counter top simply lift dough as you roll it out and place more flour on it. Likewise, if the rolling pin sticks to the dough simply dust it with flour
*This dough can be used for a ginger bread house if you add .42 cups of flour to original dough.
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