Gingerbread Cookies

Inspired by The Modern Swedish Cookbook

The original recipe called for sour cream, I did not have any on hand and decided to substitute it with labneh. Labneh is a soft Middle Eastern cheese made from straining yoghurt and, although it is as tangy as sour cream, the texture is thicker and more substantial. I found that it was a great alternative!


Gingerbread Cookies

Ingredients & Method:

  • 1/2 cup molasses

  • 1/2 cup labneh

  • 1 stick butter

  • 1 teaspoons cinnamon

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground ginger

  • 2 1/2 cups all-purpose flour, shifted

  1. On day one, mix all of the ingredients (above) until you have a nice smooth dough. Place in a clean bowl, cover it with plastic wrap and place it in the fridge overnight.

The following day:

  1. Add to the dough:

  • 1/2 cup granulated sugar

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • Ground red peppercorns for garnish (optional)

  1. Preheat oven to 400°F.

  2. Mix all the above ingredients into the dough.

  3. Roll out the dough very thinly, and cut with a cookie cutter into squares or circles.

  4. Place the cookies about 1 inch apart on a parchment lined baking sheet.

  5. Top with the red peppercorns. Bake for 7 minutes.

  6. Place on a wire rack to cool.


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