Yield: about 2 dozen cookies
- 7 Tbsp (100g) unsalted butter, softened
- 7 Tbsp + 1 tsp (90g) granulated sugar
- 2 Tbsp (50g) Dansukker Ljus Sirap (Light Syrup)
- 1 ¼ cups (150g) cake flour
- ½ tsp baking soda
- 1 tsp ground ginger
- good-sized pinch of salt
- Heat oven to 345°F. Line 2 baking sheets with parchment paper; set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat butter, sugar, and light syrup on medium-high until light and fluffy.
- Scrape down bowl. Sift in flour, baking soda, ginger, and salt. Mix on low just until incorporated.
- Divide dough into two pieces (about 195g each). Place each piece onto its own baking sheet and roll into logs that are roughly 15 inches long.
- Bake for 15–17 minutes until edges are set and golden. (The dough will spread quite a bit during baking; this is normal.)
- Allow baked logs to cool for 5–7 minutes, then transfer to a cutting board. With a sharp knife, make cuts every 1 ¼ inches (3cm) at an angle to create slices. (We cut ours at a 35–40° angle.)
- Transfer slices to wire rack and allow to cool completely.