Grandma Inez’s Swedish Gingersnaps

Melt the butter in a heavy-bottomed saucepan. Stir in the syrup and sugar until sugar is completely dissolved. Do not let the mixture boil.

Let stand to cool.

Mix the flour, spices and bicarbonate in a large bowl.

Stir in the cooled butter mixture and the egg yolks. Make sure there are no flour lumps.

Let the dough set in the fridge for 2 hours or overnight.

Divide the dough in 4 pieces and work with one at a time. Leave the rest in the fridge.

Flour your work area generously. Roll out the dough thinly and cut out cookies with cookie cutters in various shapes.

Bake at 325 F for 6-7 minutes or until the cookies are a nice brown. They burn quickly, so watch them closely.

Let them cool on the baking sheet for a few minutes after they’re out of the oven, then transfer them to a plate to cool completely.

The dough will keep in the fridge for over a week and it can be frozen for up to 2 months.

Enjoy!