Traditional Pepparkakor Swedish Spice Cookies
Delight in the warm, spiced flavors of traditional Pepparkakor, the beloved Swedish spice cookies that bring charm and nostalgia to any holiday gathering. These thin, crisp treats are infused with a symphony of aromatic spices like cinnamon, ginger, cloves, and cardamom, perfectly balanced with the richness of molasses and a touch of cream. The dough is chilled to intensify its flavors, making it easier to roll out and cut into whimsical shapes using your favorite cookie cutters. Whether you’re crafting these fragrant cookies with family or gifting them to loved ones, Pepparkakor are a festive staple. Best of all, they stay deliciously fresh for up to two weeks in an airtight container—if they last that long! Perfect for holiday baking enthusiasts, this recipe is a must-try for anyone craving a traditional Scandinavian treat.
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Granulated sugar
- 50 grams Brown sugar
- 100 grams Molasses
- 60 milliliters Heavy cream
- 400 grams All-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground cloves
- 0.5 teaspoon Ground cardamom
- 0.5 teaspoon Salt
Instructions
In a medium saucepan, melt the butter over low heat. Remove from heat and stir in the granulated sugar, brown sugar, and molasses until smooth. Allow the mixture to cool slightly.
Whisk in the heavy cream until well combined. Set aside.
In a separate large mixing bowl, sift together the flour, baking soda, cinnamon, ginger, cloves, cardamom, and salt.
Gradually pour the wet ingredients into the dry ingredients, stirring with a wooden spoon or spatula until a dough forms. The dough will be soft and sticky.
Wrap the dough tightly in plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to firm up and allow the flavors to meld.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Lightly flour a clean work surface and roll out a portion of the dough to about 2-3mm (1/16 inch) thickness. Keep the remaining dough in the refrigerator while you work.
Use cookie cutters to cut out desired shapes and transfer them to the prepared baking sheets. Leave a small amount of space between the cookies as they do not spread much.
Bake the cookies in the preheated oven for 6-8 minutes, or until they are lightly browned and crispy around the edges.
Remove the cookies from the oven and let them cool on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container for up to two weeks. They also freeze well if you want to enjoy them later!
Nutrition Facts
Calories |
4166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 97.7 g | 488% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 2548 mg | 111% | |
| Total Carbohydrate | 637.0 g | 232% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 324.4 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 2057 mg | 44% | |
*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.
