Best 2 Traditional Pepparkakor Recipes

**Pepparkakor (Swedish Ginger Cookies)**

Pepparkakor, or Swedish ginger cookies, are a beloved holiday treat in Sweden and beyond. These crispy, aromatic cookies are traditionally made with a blend of spices like ginger, cinnamon, cardamom, and cloves, giving them a warm and inviting flavor. They are often cut into festive shapes, such as hearts, stars, and reindeer, using cookie cutters, adding to their charm. While the classic pepparkakor is a must-have during the holiday season, there are also variations of this cookie that are enjoyed all year round. From the classic crispy pepparkakor to the chewy havrepepparkakor (oatmeal ginger cookies), the soft and cake-like mjuk pepparkakor (soft ginger cookies), and the rich and nutty nötkakor (nut cookies), there's a pepparkakor for every palate and occasion. Join us as we explore the delightful world of pepparkakor and present you with a collection of traditional and creative recipes to satisfy your sweet cravings.

Let's cook with our recipes!

TRADITIONAL SWEDISH PEPPARKAKOR

Traditional Swedish Pepparkakor image

These thin, crispy spice cookies are a Christmas tradition in Sweden. They're usually cut into heart, flower or star shapes. Dusting your cookie cutters with flour will make it easier to cut the dough.

Provided by Eal

Categories World Cuisine Recipes European Scandinavian

Time 1h35m

Yield 100

Number Of Ingredients 11

Ingredients

3 ¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 cup butter
1 cup white sugar
½ cup brown sugar, packed
1 egg, beaten
2 tablespoons dark corn syrup

Steps:

Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.

Nutrition Facts : Calories 47.4 calories, Carbohydrate 7 g, Cholesterol 6.7 mg, Fat 1.9 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 39.9 mg, Sugar 3.2 g

TRADITIONAL PEPPARKAKOR (SWEDISH SPICE COOKIES)

Traditional Pepparkakor (Swedish Spice Cookies) image

Traditional Swedish spice cookie; traditionally served on St. Lucia Day (Dec. 13). These are my sisters favorite cookie.:) (Note: you need to mix up the dough a day in advance, cover and let rest overnight). Cardamom & finely chopped candied ginger would make nice additions to these Pepparkakor. The molasses is an essential ingredient in this recipe, you get crispy yet chewy cookies with a lovely rich subtle depth of flavor. Don't skip!

Provided by BecR2400

Categories Dessert

Time 55m

Yield 3 1/2 dozen cookies, 42 serving(s)

Number Of Ingredients 10

Ingredients

3 1/2 cups flour
2 teaspoons ginger
2 teaspoons cinnamon
2 teaspoons cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup butter (do NOT use margarine) or 1 cup shortening (do NOT use margarine)
1 egg
1/2 cup molasses (I use "Grandma's Original" unsulphured molasses)

Steps:

Sift together dry ingredients; set aside.
Cream sugar and butter.
Add egg and molasses.
Blend in dry ingredients thoroughly. Let dough stand overnight for easy rolling.
On a well-floured board, roll out dough to 1/8 inch thickness.
Cut into shapes (we usually make gingerbread people) and bake at 350 degrees for 10 minutes.
NOTE: Prep time does not include time to let dough rest overnight.

Tips:

To achieve the best flavor, use a combination of light and dark molasses.
If you don't have baking ammonia, you can use 1 teaspoon of baking soda and 1/2 teaspoon of baking powder instead.
To make the dough easier to handle, chill it for at least 30 minutes before rolling.
If the dough is too sticky, add more flour, one tablespoon at a time, until it reaches the desired consistency.
To prevent the cookies from spreading too much, chill them for at least 15 minutes before baking.
Bake the cookies until they are just set, but not overbaked. Overbaked cookies will be dry and hard.
Let the cookies cool completely before decorating them.

Conclusion:

Pepparkakor are a delicious and festive cookie that is perfect for the holiday season. With a little planning and effort, you can create these beautiful and tasty treats at home. So gather your ingredients, preheat your oven, and get ready to bake some pepparkakor!