Pepparkaka are the classic Swedish ginger cookies we love making around the holidays, and this recipe is extra special because it comes from Lorin’s great grandma Johnson. She brought several Swedish recipes with her, and these thin, crisp cookies have been one of the favorites ever since.
They’re full of warm spice from ginger, cinnamon, and cloves, and they make the whole house smell like Christmas while they bake. We love rolling them out, cutting fun shapes, and either keeping them simple or decorating with a quick powdered sugar icing.
If you enjoy these Pepparkaka cookies, you’ll also love Gingerbread Cookies, Cut Out Cream Cheese Sugar Cookies, Spritz Cookies, and Snickerdoodles.
Why you’ll love them + Why they work:
- Classic Holiday Tradition: These cookies bring authentic Swedish Christmas flavor to every holiday celebration.
- Perfectly Crisp: They bake into thin, crunchy cookies that are delicious plain or decorated.
- Great for Decorating: The sturdy cookies hold their shape beautifully with your favorite Christmas cookie cutters.
- Make Ahead Friendly: The dough can chill overnight, making holiday baking easier.
Pepparkaka Ingredients
- Brown sugar (⅔ cup): Adds sweetness along with a hint of caramel flavor that complements the warm spices.
- Molasses (⅔ cup): Gives the cookies their signature rich flavor, deep color, and traditional Scandinavian taste.
- Ground ginger (1 teaspoon): Adds the classic warm spice that defines Pepparkaka cookies.
- Ground cinnamon (1 teaspoon): Brings warmth and sweetness to the spice blend.
- Ground cloves (½ teaspoon): Adds bold, aromatic flavor that makes these cookies taste unmistakably festive.
- Baking soda (¾ tablespoon): Helps lighten the dough and creates the crisp texture as the cookies bake.
- Butter (⅔ cup, cut into pieces): Adds rich flavor and creates a tender dough that rolls out easily.
- Large egg (1, beaten): Binds the ingredients together and adds structure to the dough.
- All-purpose flour (4 cups): Provides the structure needed for sturdy cookies that roll thin and hold their shapes.
- Powdered sugar (as needed): Creates a smooth, sweet icing for decorating once the cookies have cooled.
- Water (as needed): Thins the powdered sugar into a spreadable icing consistency.
How to Make Pepparkaka
DOUGH. Add cut up butter to a large bowl. Set aside.
In a large saucepan, combine brown sugar, molasses, ginger, cinnamon and cloves. Heat over medium heat, stirring, until the mixture comes to a gentle boil. Add baking soda and mix to combine.
Quickly and carefully pour the hot mixture over the butter in a large mixing bowl. Stir until the butter is completely melted (the mixture will look glossy and slightly foamy.) Stir in the beaten egg until fully combined.
Gradually add sifted flour, starting with 3½ cups, mixing until a dough forms that can be kneaded. Knead until smooth, adding up to 4 cups of flour total.
CHILL. Cover and refrigerate the dough until firm (at least 3-4hours, or overnight for best results).
PREP. Preheat oven to 350°F.
BAKE. Roll dough out on a lightly floured surface until thin. Cut with Christmas cookie cutters and place on greased baking sheets.
Bake for 8–10 minutes, just until set. Cookies will crisp up as they cool, so don’t overbake.
DECORATE. Mix powdered sugar with water, adding a little at a time, until you reach a spreadable icing consistency. Decorate cookies with icing, sprinkles, or keep them plain and classic.
Kristyn’s Recipe Tips
- Chill the dough at least 3 to 4 hours, overnight is even better for easy rolling.
- Roll the dough thin for crisp cookies, thicker dough makes them softer.
- Flour your surface lightly, too much flour can dry the dough.
- Don’t overbake, cookies crisp as they cool.
- Let cookies cool completely before icing so decorations set nicely.
Pepparkaka Recipe
Ingredients
For the Cookies
- ⅔ cup brown sugar
- ⅔ cup molasses
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¾ tablespoon baking soda
- ⅔ cup butter, cut into pieces
- 1 large egg, beaten
- 4 cups all-purpose flour
For the Icing (optional)
- powdered sugar, sifted
- water, added a little at a time
Instructions
- Add cut up butter to a large bowl. Set aside.
- In a large saucepan, combine brown sugar, molasses, ginger, cinnamon and cloves. Heat over medium heat, stirring, until the mixture comes to a gentle boil. Add baking soda and mix to combine.
- Quickly and carefully pour the hot mixture over the butter in a large mixing bowl. Stir until the butter is completely melted (the mixture will look glossy and slightly foamy.) Stir in the beaten egg until fully combined.
- Gradually add sifted flour, starting with 3½ cups, mixing until a dough forms that can be kneaded. Knead until smooth, adding up to 4 cups of flour total.
- Cover and refrigerate the dough until firm (at least 3-4 hours, or overnight for best results).
- Preheat oven to 350 degrees F.
- Roll dough out on a lightly floured surface until thin. Cut with Christmas cookie cutters and place on greased baking sheets.
- Bake for 8–10 minutes, just until set. Cookies will crisp up as they cool, so don’t overbake.
- Mix powdered sugar with water, adding a little at a time, until you reach a spreadable icing consistency. Decorate cookies with icing, sprinkles, or keep them plain.
Notes
- Chill the dough at least 3 to 4 hours, overnight is even better for easy rolling.
- Roll the dough thin for crisp cookies, thicker dough makes them softer.
- Flour your surface lightly, too much flour can dry the dough.
- Don’t overbake, cookies crisp as they cool.
- Let cookies cool completely before icing so decorations set nicely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Keep cooled cookies in an airtight container at room temperature for up to 1 week.
Freeze dough: Wrap dough tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before rolling.
Freeze baked cookies: Freeze baked cookies for up to 2 months. Thaw at room temperature.
More Like This
Christmas Cookies
Ginger Snaps
26 mins
Gingerbread Cookie Recipe
4 hrs 40 mins
Best Christmas Sugar Cookies
35 mins
Chocolate Crinkle Cookies
1 hr 15 mins
