Best 2 Pepparkakor Swedish Ginger Cookies Recipes

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Pepparkakor, or Swedish ginger cookies, are a beloved holiday treat that originated in Sweden. These crisp, spicy cookies are a staple of the Swedish Christmas season and can be traced back to the 14th century. Pepparkakor is traditionally made with a combination of wheat flour, sugar, butter, ginger, cinnamon, and cardamom. The dough is rolled out and cut into various shapes, often using cookie cutters in the form of hearts, stars, or animals. The cookies are then baked until golden brown and often decorated with icing or sugar glaze. Pepparkakor is a delightful treat that can be enjoyed on their own or served with a warm mug of glögg, a traditional Swedish mulled wine.

Let's cook with our recipes!

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

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

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 fresh, high-quality ingredients for the best flavor.
  • Chill the dough before baking to prevent the cookies from spreading too much.
  • Bake the cookies until they are just set, as they will continue to firm up as they cool.
  • Let the cookies cool completely before decorating or storing them.
  • Store the cookies in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Pepparkakor are a delicious and festive treat that are perfect for the holiday season. With their warm spices and crispy texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special cookie to bake, give pepparkakor a try!

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