Swedish Christmas Cookies

In a large bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves and lemon zest.

In another large bowl (or in the bowl of your stand mixer if you have one) mix together the butter and sugar. Once combined, add the egg, lemon juice and molasses; mix well.

Add the flour mixture into the wet ingredients in thirds, adding a third of the mixture at a time after each previous one has been mixed well.

Once the dough is mixed, divide it in two, shape each section into a disc and wrap each in plastic wrap. Refrigerate the discs overnight.

After the dough has chilled, remove it from the refrigerator and unwrap it. Cut each disc in half for easier handling.

Preheat your oven to 350 F.

Roll out the sections of dough on a lightly floured counter; roll them to 1/8 inch thickness. Cut the dough in any desired shape using cookie cutters.

Transfer the cookies to a greased baking sheet (it has to be greased because there isn’t enough fat in the dough to prevent it from sticking).

Bake the cookies for 8-10 minutes, until the edges have started to darken. Transfer to a cooling rack. You can re-roll the scraps of dough to make more cookies. Continue the process until you’ve used all the dough.

Notes:
1. I used dark molasses because that’s all I could find. But I’m pretty sure any molasses would work.
2. This recipe makes about 50 cookies, depending on the size of your cookie cutters. Santa likes these cookies too!