Pepparkakor Swedish Ginger Cookies
Transport your taste buds to Sweden with the warm, spiced aroma of Pepparkakor, traditional Swedish ginger cookies that embody the holiday spirit in every bite. These thin, crisp cookies are infused with a harmonious blend of cinnamon, ginger, and cloves, creating a perfectly spiced treat that pairs beautifully with coffee or mulled wine. Featuring a rich base of dark corn syrup or molasses, heavy cream, and buttery goodness, the dough is chilled for easy handling, then rolled out wafer-thin for delightful crispness. With just 20 minutes of prep and yields of up to 50 cookies, this festive recipe is perfect for decorating, gifting, or simply enjoying fresh from the oven. Whether shaped into hearts, stars, or classic rounds, these irresistible ginger snaps are a must-bake during the holiday season! Keywords: Swedish ginger cookies, Pepparkakor recipe, holiday baking, spiced cookies.
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Recipe Information
Ingredients
- 225 grams Unsalted butter
- 200 grams Granulated sugar
- 120 ml Dark corn syrup or molasses
- 60 ml Heavy cream
- 480 grams All-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cloves
- 0.5 teaspoon Salt
Instructions
In a medium saucepan over low heat, melt the butter, sugar, and corn syrup (or molasses) together until smooth. Remove from heat and stir in the heavy cream. Allow the mixture to cool to room temperature.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
Once the wet mixture has cooled, gradually add it to the dry ingredients, stirring until a smooth dough forms. Divide the dough into two portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.
On a lightly floured surface, roll out the dough to about 2-3 mm (1/8 inch) thick. Use cookie cutters to cut out desired shapes.
Place the cookies on the prepared baking sheets, leaving a small space between each one. Bake for 8-10 minutes, or until the edges are golden brown.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
4726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.1 g | 280% | |
| Saturated Fat | 125.3 g | 626% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2549 mg | 111% | |
| Total Carbohydrate | 664.3 g | 242% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 291.4 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 620 mg | 13% | |
*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.
