Best 2 Swedish Ginger Cookies Pepparkakor Recipes

**Swedish Ginger Cookies (Pepparkakor): A Holiday Tradition with a Spicy Twist**

Pepparkakor, the classic Swedish ginger cookies, are a beloved holiday treat that fills homes with the warmth of ginger, cinnamon, and cardamom. These crispy, aromatic cookies are a staple of Swedish Christmas celebrations, often enjoyed with a cup of glögg, a traditional Swedish mulled wine. The dough, made with a blend of spices, molasses, and ginger, is rolled thin and cut into intricate shapes using cookie cutters, creating beautiful edible ornaments. Pepparkakor can be frosted or decorated with icing, adding a touch of sweetness and color to these delightful treats.

This article presents a collection of Pepparkakor recipes, each with its unique twist on this classic cookie. From traditional recipes that stay true to the original Swedish flavors to more creative interpretations that incorporate different ingredients and decorations, there's a recipe here to satisfy every taste. Whether you're a seasoned baker or a novice in the kitchen, you'll find detailed instructions and helpful tips to guide you through the process of making these delicious cookies. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey to the heart of Swedish Christmas traditions with these delectable Pepparkakor recipes.

Check out the recipes below so you can choose the best recipe for yourself!

PEPPARKAKOR (SWEDISH GINGER COOKIES)

Pepparkakor (Swedish Ginger Cookies) image

Categories Cookies Ginger Dessert Bake Christmas Winter Christmas Eve Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 9 dozen cookies

Number Of Ingredients 14

Ingredients

3 1/2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark corn syrup
1 teaspoon freshly grated orange zest
1 cup (2 sticks) unsalted butter, cut into pieces
1 cup sugar
1 large egg, lightly beaten
Pearl sugar (for dusting)
Equipment:
2 large baking sheets; 2 nonstick baking mats, such as Silpats, or parchment paper; rolling pin; cookie cutters; wax paper

Steps:

In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
In a small saucepan over moderate heat, warm the corn syrup and orange zest. Add the butter and sugar and continue warming, stirring occasionally, until melted. Remove from the heat and let cool to room temperature. Add the egg and whisk to combine. Pour over the flour mixture and stir to combine. Form the dough into a ball, wrap in a double layer of plastic wrap, and chill overnight.
Arrange racks in the upper and lower thirds of oven and preheat to 375°F. Line 2 large baking sheets with nonstick baking mats, such as Silpats, or parchment paper.
Using a lightly floured rolling pin, roll out a portion of the dough on a lightly floured surface to a 1/4 inch thickness. Using cookie cutters, cut the dough into desired shapes, such as circles, stars, hearts, bells, gingerbread men, and Christmas trees. Transfer to the prepared baking sheets and sprinkle with the pearl sugar. Bake, switching the cookies between the upper and lower racks and rotating the baking sheets about halfway through baking, until the edges are just beginning to brown, 7 to 8 minutes. Watch the cookies carefully to make sure they don't get too brown.
Let the cookies cool on baking sheets for 5 minutes before transferring to a wire rack to let cool completely. Continue rolling and cutting out the rest of the cookie dough and baking the cookies on cooled baking sheets. DO AHEAD: Pepparkakor can be baked ahead and kept, stored between sheets of wax paper in an airtight container, for up to 2 weeks, or frozen up to 1 month.

PEPPARKAKOR (SWEDISH GINGER COOKIES)

Pepparkakor (Swedish Ginger Cookies) image

Popular Swedish cookies. I have these posted on another site and have received several glowing reviews.

Provided by Vicki Butts (lazyme)

Categories Cookies

Time 25m

Number Of Ingredients 9

Ingredients

1/2 c molasses
1/2 c sugar
1/2 c butter
1 egg, well beaten
2 1/2 c sifted all-purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/2 tsp ginger
1/2 tsp cinnamon

Steps:

1. Heat molasses in small saucepan to boiling point. Boil 1 minute.
2. Add sugar and butter and stir until butter is melted. Cool.
3. Beat in egg.
4. Sift together flour, salt, soda and spices.
5. Add to first mixture and mix thoroughly. Cover bowl tightly and chill overnight.
6. Roll out a portion of the dough at a time on lightly floured pastry cloth. Roll out thin.
7. Cut into desired shapes.
8. Bake in a moderate oven (350F) 6 to 8 minutes.
9. Notes: The dough may be shaped into a roll and wrapped in waxed paper. Chill thoroughly overnight or longer.
10. Slice thin and bake in moderate oven (350F). These should be stored in an air-tight container - allow flavor to "ripen".

Tips:

Use high-quality ingredients, especially the ginger. Freshly ground ginger powder or finely grated fresh ginger will give the cookies the best flavor.
Chill the dough for at least 2 hours, or overnight. This will make it easier to roll out and will help the cookies keep their shape in the oven.
Roll out the dough to a thickness of about 1/8 inch. If the dough is too thick, the cookies will be chewy rather than crispy.
Bake the cookies until they are just beginning to brown around the edges. Overbaking will make them dry and hard.
Let the cookies cool completely before decorating them. This will help the icing to set properly.

Conclusion:

Pepparkakor are a delicious and festive Christmas cookie that is enjoyed by people of all ages. They are easy to make and can be decorated in a variety of ways. With their unique flavor and crispy texture, Pepparkakor are a must-have for any holiday cookie platter.