Swedish Gingerbread Cookies (Pepparkakor)
Pepparkakor are traditional Swedish gingerbread cookies, often associated with the Christmas season. They are thin, crisp, and typically cut into various shapes such as hearts, stars, or pigs. This recipe is a family recipe from my neighbor. The dough is flavored with spices like cinnamon, ginger, cloves, and sometimes cardamom, giving them a warm, aromatic taste. Pepparkakor are usually decorated with white icing or sugar glaze, adding a sweet contrast to their spicy flavor. The recipe makes a large batch so consider slimming it down if you don't need as much.
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Swedish Gingerbread Cookies (Pepparkakor)
Original written recipe
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Ingredients
- 1 cup butter
- ½ cups dark molasses
- 3 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking soda
- 1 tsp ground cardamon
- 1 tsp ginger
- 1 tsp ground cloves
- 1 tsp cinnamon
- 1 whole egg (beaten)
- 3 tbsp milk
Instructions
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In a sauce pan combine the butter and molasses. Under a low-medium heat stir until the butter melts
In a large bowl combine the dry ingredients.
Add in the molasses mixture, egg, and milk. Mix until well blended.
Cover with plastic wrap and refrigerate for several hours or over night.
While preheating the oven to 350F and line two cookie sheets with oil.
Divide dough into quarters. On a lightly floured surface roll one quarter at a time 1/8 inch thick.
Pro Tip
The remianing dough can be refregerated for a later time. Otherwise repeaet the process to cook all the dough.
Cut the dough into desired cookie shape and size.
Pro Tip
Use cookie cutters for different shapes
Place on cookie sheets and put in the oven. Bake for 10 to 12 minutes.
Remove from oven and place on a wire rack to cool.
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