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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)
2 large baking sheets; 2 nonstick baking mats, such as Silpats, or parchment paper; rolling pin; cookie cutters; wax paper


  • 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.

Tamlin Beukes
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I love these cookies! They're so soft and chewy, and the flavor is perfect.

Fondzeyuv Rawlings
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These cookies are the perfect holiday treat! They're so festive and delicious.

Shirin Rezaei
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I've never made these cookies before, but they were so easy to make and they turned out great! I'll definitely be making them again.

Shila Halder
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These cookies are really easy to make and they're so good! I love the combination of ginger and cardamom.

Ali_ Nadeem900
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I made these cookies for my family and they loved them! They're so soft and flavorful.

fahad lakho
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These cookies are so delicious! I love the chewy texture and the spicy flavor.

pankaj Nepal
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I've made these cookies several times now, and they're always a hit. They're the perfect cookie for any occasion.

Batrudin Ibrahim
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These cookies are really easy to make, and they're so good! I love that they're not too sweet. They're the perfect cookie to enjoy with a cup of coffee or tea.

My views
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I made these cookies for a Christmas party and they were a huge hit! Everyone loved them. They're so festive and delicious.

Mohammad Nazmul
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These cookies are amazing! They're so soft and chewy, and the flavor is perfect. I love the combination of ginger and cardamom. I'll definitely be making these again.