Pepparkakor Traditional Scandinavian Sugar and Spice Cookies
Infused with the cozy warmth of cinnamon, ginger, cloves, and cardamom, Pepparkakor—Traditional Scandinavian Sugar and Spice Cookies—are a must-have treat for holiday celebrations or anytime you crave a touch of Nordic magic. These thin, crispy cookies are sweetened with a delectable blend of molasses and two types of sugar, giving them a rich, deep flavor that pairs perfectly with a warm cup of coffee or mulled wine. The dough, chilled overnight for enhanced flavor, is rolled out thinly and cut into festive shapes before baking to golden perfection in just minutes. Perfectly spiced and delightfully aromatic, these cookies store well in an airtight container, making them an excellent choice for gifting or savoring throughout the week. Whether you're channeling hygge or sharing traditions with loved ones, this pepparkakor recipe brings Scandinavian charm to every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Unsalted butter
- 150 grams Granulated sugar
- 100 grams Brown sugar
- 150 grams Molasses
- 100 milliliters Heavy cream
- 500 grams All-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cloves
- 1 teaspoon Ground cardamom
- 0.5 teaspoon Salt
Instructions
In a large saucepan, melt the butter over low heat. Remove from heat and stir in the granulated sugar, brown sugar, molasses, and heavy cream until smooth. Let the mixture cool slightly.
In a large mixing bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, cardamom, and salt.
Gradually add the dry ingredients to the molasses mixture. Stir until a soft dough forms.
Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours or overnight to firm up.
Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper.
Lightly flour a clean surface and roll out the dough to about 3mm (1/8 inch) thickness. Cut out shapes using cookie cutters and transfer to prepared baking sheets.
Bake the cookies in the preheated oven for 6-8 minutes, or until edges are slightly browned and cookies are firm. Keep an eye on them as they bake quickly.
Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Store the cookies in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
5032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.4 g | 270% | |
| Saturated Fat | 120.9 g | 604% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 2601 mg | 113% | |
| Total Carbohydrate | 750.9 g | 273% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 360.5 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 578 mg | 44% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 2982 mg | 63% | |
*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.
