Desserts Cookies International Cookie Recipes Sweden Traditional Swedish Pepparkakor 4.6 (34) 25 Reviews 11 Photos Pepparkakor are thin, crispy, gingerbread cookies that are a Christmas tradition in Sweden. They're usually cut into heart, flower, or star shapes. Store cooled cookies in airtight containers. Submitted by Eal Updated on November 18, 2024 Save Rate Print Share Close Add Photo 11 11 11 11 Prep Time: 30 mins Cook Time: 20 mins Additional Time: 1 hr Total Time: 1 hr 50 mins Servings: 50 Yield: 100 cookies Jump to Nutrition Facts Jump to recipe This pepparkakor recipe produces irresistibly crisp cookies that are full of warm, spicy, and cozy flavor. What Is Pepparkakor? Pepparkakor (or "pepper cookies") are Swedish cookies. Similar to gingersnaps, pepparkakor are thin, crisp, and spicy. They're commonly baked and sold in Scandinavian countries during the holiday season. Pepparkakor Ingredients These are the ingredients you'll need to make this traditional pepparkakor recipe: · Flour: This pepparkakor recipe starts with all-purpose flour, which gives the cookies structure.· Baking soda: Baking soda acts as a leavener, which means it helps the cookies rise.· Spices: These cozy pepparkakor cookies are spiced with cinnamon, cloves, ginger, and cardamom.· Butter: Two sticks of butter add moisture and richness.· Sugar: A blend of white and brown sugars gives these cookies a perfectly balanced sweet flavor.· Egg: A beaten egg adds moisture and acts as a binder, which means it helps hold the dough together.· Corn syrup: Dark corn syrup adds even more moisture and sweetness. If you'd like a lighter flavor, opt for light corn syrup. How to Make Pepparkakor You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make pepparkakor cookies at home: 1. Make the dough: Sift the dry ingredients together. Beat the butter and sugars, then add the remaining ingredients. Add the dry mix to the wet mix, then chill the dough.2. Roll and cut the dough: Roll the chilled dough out onto a lightly floured surface. Cut the dough into shapes using cookie cutters.3. Bake the cookies: Bake the cookies in a preheated oven until they're set. Transfer the cookies to a wire rack to cool. How to Store Pepparkakor Allow the cookies to cool completely, then transfer them to an airtight container. Store at room temperature for up to one week. Can You Freeze Pepparkakor? Unbaked pepparkakor dough will freeze well for up to three months. Wrap the dough ball in a layer of storage wrap then a layer of aluminum foil. When you're ready to bake, allow the dough to thaw overnight in the refrigerator, then roll, cut, and bake as directed. Baked pepparkakor can be frozen for up to three months. Place the completely cooled cookies in a zip-top freezer bag. Thaw in the fridge overnight. Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 50 servings 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 unsalted butter, softened 1 cup white sugar ½ cup brown sugar, packed 1 large egg, beaten 2 tablespoons dark corn syrup Directions Sift flour, baking soda, cinnamon, cloves, ginger, and cardamom into a large bowl. Beat butter, white sugar, and brown sugar together in a separate bowl with an electric mixer on medium speed until light and fluffy. Beat in egg and corn syrup until smooth. Gradually stir in flour mixture until evenly blended. Divide dough into four equal portions and wrap tightly in plastic wrap; refrigerate for at least 1 hour, or overnight. When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Lightly grease baking sheets. Working with one disk of dough at a time, and leaving the remaining disks in the refrigerator, unwrap chilled dough and place onto a lightly floured surface. Roll dough with a floured rolling pin to a thickness of 1/8 inch. Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough. Place cookies 1 inch apart on prepared baking sheets. Bake in the preheated oven until set, about 5 minutes. Transfer cookies to wire racks to cool. Repeat rolling, cutting, and baking the remaining cookies. I Made It Print 52 home cooks made it! Nutrition Facts (per serving) 93 Calories 4g Fat 14g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 50 Calories 93 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 12% Cholesterol 13mg 4% Sodium 54mg 2% Total Carbohydrate 14g 5% Dietary Fiber 0g 1% Total Sugars 6g Protein 1g 2% Vitamin C 0mg 0% Calcium 6mg 0% Iron 0mg 3% Potassium 17mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.