Pepparkakor Ginger Cookies
Delight your taste buds with the rich, spiced flavors of traditional Swedish Pepparkakor Ginger Cookies! These thin, crisp cookies are infused with a warming blend of ginger, cinnamon, cloves, and cardamom, balanced perfectly by the deep sweetness of molasses and a touch of creamy vanilla. Perfect for holiday baking or cozy afternoons, Pepparkakor cookies are easy to roll out and shape into festive designs, making them as fun to create as they are to eat. With their irresistible crunch and aromatic spices, these classic ginger cookies are a must-try for any baking enthusiast. Serve them with coffee, tea, or a glass of milk, or package them beautifully as gifts for loved ones. Enjoy a batch of these timeless Swedish treats and fill your kitchen with the comforting aroma of the holidays!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground cardamom
- 2 teaspoons baking soda
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.75 cup molasses
- 0.25 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
In a large mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground cardamom, and baking soda until well combined. Set aside.
In a separate bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer on medium speed.
Add the molasses, heavy cream, and vanilla extract to the creamed butter and sugar. Beat until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms. The dough will be slightly sticky.
Divide the dough into two portions and wrap each tightly in plastic wrap. Refrigerate for at least 2 hours or overnight for easier handling.
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of dough to about 1/8-inch thickness. Use cookie cutters to cut the dough into desired shapes, such as stars, hearts, or rounds.
Carefully transfer the shaped cookies to the prepared baking sheets, spacing them approximately 1 inch apart.
Bake the cookies in the preheated oven for 8-10 minutes or until the edges are firm and just beginning to brown. Keep a close eye to prevent overbaking.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Repeat the rolling, cutting, and baking process with the remaining dough.
Once cooled, store the Pepparkakor in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.
Nutrition Facts
Calories |
3832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 2658 mg | 116% | |
| Total Carbohydrate | 663.8 g | 241% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 381.0 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 642 mg | 49% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 4002 mg | 85% | |
*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.
