Here is a recommended recipe from a Philadelphia native, found in the New York Times and listed as Swedish Ginger Cookies. A close runner up I was told. I was also informed that 2 batches were made. A thick and a thin. I was told the thin was better, for the record.

Ingredients

2 sticks soft unsalted butter
1.5 c sugar
3 tbsp Molasses
1 large egg
2 tbsp milk
3 1/4 c. all purpose flour
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1.5 tsp ginger
1/2 tsp cardamom
1/2 tsp cloves
*all spices are ground*

Preparation

1. In the large bowl of an electric mixer beat the butter, sugar and molasses until mixture is light and smooth. Add egg and milk, blending well. In a separate bowl mix together the soda, salt, spices and flour. With mixer on low speed gradually beat the flour mixture INTO the butter mixture. Beat just till combined. Remove and knead with your hands, divide into 2 pieces. Wrap both in plastic wrap. Refrigerate for one hour or up to 2 days.

2. Preheat oven to 350 degress. Line 4 cookie sheets with parchment or foil. Remove dough from fridge one package at a time. Let it soften just a bit if it is not malleable.

3. On a lightly floured surface roll out dough 1/8 to 1/4 inches thick. Dip cookie cutters into flour and make the shapes. Place the cookies 1 inch apart on cookie sheets. Bake for 9 – 11 minutes until set. Remove sheets from oven and let stand for one minute. Transfer cookies to cooling racks. Let cool completely before storing or stuffing your face.

4. Store cookies in single layers, separated by sheets of wax paper. Store at room temperature in metal tins or heavy duty foil for up to a week. But we both know they will not last that long.

Enjoy!