Pepparkakor Swedish Pepper Hearts
Delight in the warm, spiced flavors of Scandinavian holiday tradition with Pepparkakor Swedish Pepper Hearts. These thin and crispy heart-shaped cookies are infused with a medley of fragrant spices—cinnamon, ginger, cloves, and cardamom—balanced by golden molasses and rich cream for a perfectly aromatic treat. The dough is chilled overnight to enhance its signature depth of flavor, making every bite a harmonious blend of sweet and spicy. Easy to shape and quick to bake, these delicate cookies are ideal for festive gatherings, cozy moments, or edible gifts. Serve them alongside coffee, tea, or mulled wine, and let their irresistible holiday charm sweep you away. Perfect for seasoned bakers and beginners alike, these Swedish classics are a surefire way to spread joy and culinary nostalgia this season!
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Recipe Information
Ingredients
- 150 grams Unsalted butter
- 200 grams Granulated sugar
- 100 grams Light molasses or golden syrup
- 50 milliliters Heavy cream
- 350 grams All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Ground cardamom
- 0.25 teaspoon Salt
Instructions
In a medium saucepan, melt the unsalted butter over low heat. Once melted, stir in the granulated sugar, molasses (or golden syrup), and heavy cream until smooth. Remove the pan from the heat and let the mixture cool slightly.
In a large mixing bowl, sift together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, ground cardamom, and salt.
Gradually mix the dry ingredients into the butter mixture, stirring until a smooth, slightly sticky dough forms.
Divide the dough into two portions and wrap each in plastic wrap. Refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deepen and the dough to firm up.
Preheat your oven to 175°C (350°F). Line baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of the dough to about 2-3mm (1/8 inch) thickness. Use a heart-shaped cookie cutter to cut out cookies and carefully transfer them to the prepared baking sheets, leaving a little space between each cookie.
Bake for 8 minutes, or until the cookies are lightly browned around the edges. Keep a close eye on them, as they can burn quickly.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Repeat with the remaining dough. Store the cooled cookies in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.0 g | 191% | |
| Saturated Fat | 85.6 g | 428% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 1937 mg | 84% | |
| Total Carbohydrate | 546.7 g | 199% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 271.0 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 1912 mg | 41% | |
*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.
