Gingersnaps Pepparkakor
Infused with the warm, inviting flavors of Scandinavia, Gingersnaps Pepparkakor are a celebration of spice and holiday cheer. These delicate, crispy cookies strike the perfect balance between sweetness and aromatic warmth from cinnamon, ginger, cloves, and optional cardamom. Made with rich molasses and a hint of cream, the dough rolls out effortlessly for easy shaping into festive designs. A brief stint in the oven creates thin, golden edges with a satisfying snap, while the buttery aroma fills your kitchen with seasonal magic. Perfect for gifting, snacking, or pairing with a hot cup of coffee, these traditional Swedish spiced cookies are a must-try for any baking enthusiast. Bake a batch today and savor the timeless charm of homemade Pepparkakor!
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 200 grams granulated sugar
- 50 milliliters light molasses
- 50 milliliters heavy cream
- 300 grams all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 0.5 teaspoon ground cardamom (optional)
- 0.5 teaspoon salt
Instructions
In a medium saucepan, melt the butter over low heat. Once melted, add the granulated sugar, molasses, and heavy cream, stirring until well combined. Remove from heat and let the mixture cool to room temperature.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, cloves, cardamom (if using), and salt.
Gradually pour the cooled butter and sugar mixture into the dry ingredients. Mix well until a smooth dough forms.
Divide the dough into two portions. Wrap each portion in plastic wrap and refrigerate for at least 1 hour or until firm.
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of the dough to about 1/8-inch (3 mm) thickness. Use cookie cutters to cut out shapes of your choice.
Place the cookies on the prepared baking sheets, leaving a small gap between each cookie.
Bake in the preheated oven for 7-9 minutes, or until the edges are slightly golden. Keep an eye on them, as they bake quickly.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Repeat with the remaining dough. Store cooled cookies in an airtight container for up to a week. Enjoy your homemade Pepparkakor gingersnaps!
Nutrition Facts
Calories |
3652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.6 g | 246% | |
| Saturated Fat | 110.5 g | 552% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 2517 mg | 109% | |
| Total Carbohydrate | 473.6 g | 172% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 236.6 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1168 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
