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Pepparkaka Recipe

Pepparkaka are classic Swedish ginger cookies that bake up thin and crisp with molasses and warm spices, perfect for holiday cutout cookies.
Prep Time20 minutes
Cook Time8 minutes
Referigerate3 hours
Total Time3 hours 28 minutes
Course: Dessert
Cuisine: Swedish
Servings: 36
Author: Kristyn Merkley

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

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.
Store. Keep cooled cookies in an airtight container at room temperature for up to 1 week. 
Freeze. 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.

Nutrition

Calories: 116kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 101mg | Potassium: 115mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 112IU | Vitamin C: 0.003mg | Calcium: 21mg | Iron: 1mg