Swedish Pepparkakor
Transport your taste buds to the heart of Scandinavia with these classic Swedish Pepparkakor, a delightfully crisp and beautifully spiced cookie that embodies the warmth of holiday traditions. Infused with aromatic spices like ginger, cinnamon, cloves, and cardamom, and sweetened with a touch of molasses, these thin, snap-worthy treats are perfect for festive cookie platters or as sweet seasonal gifts. The dough, chilled overnight for optimal flavor and easy handling, rolls out smoothly for cutting into delightful shapes such as hearts or stars. With just a few minutes in the oven, these irresistibly fragrant cookies emerge golden, ready to enjoy with a cup of tea or mulled wine. Let the spirit of Swedish holiday baking fill your kitchen with this timeless recipe!
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 200 grams Granulated sugar
- 100 grams Brown sugar (light or dark)
- 100 milliliters Molasses
- 75 milliliters Heavy cream
- 500 grams All-purpose flour
- 2 teaspoons Baking soda
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground cloves
- 1 teaspoon Ground cardamom
- 1 teaspoon Salt
Instructions
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the granulated sugar, brown sugar, and molasses until combined. Remove the saucepan from heat, and stir in the heavy cream. Let the mixture cool to room temperature.
In a large bowl, sift together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground cardamom, and salt.
Once the butter and sugar mixture has cooled, pour it into the bowl with the dry ingredients. Stir until a dough forms. It will be slightly sticky. Divide the dough into two portions, wrap each in plastic wrap, and refrigerate for at least 3 hours, or overnight, to allow the flavors to develop.
Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one portion of dough to about 3-4 mm (1/8 inch) thickness. Use cookie cutters to cut out shapes like hearts, stars, or animals. Place the cookies on the prepared baking sheets, leaving some spacing between them.
Bake the cookies in the preheated oven for 6-8 minutes, or until the edges are slightly golden brown. Keep a close watch as they can burn quickly due to their thinness.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Repeat the rolling and baking process with the remaining dough.
Store the cooled cookies in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
86 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 77 mg | 3% | |
| Total Carbohydrate | 13.4 g | 5% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 6.7 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 44 mg | 1% | |
*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.
