Swedish gingerbread cookies, or “pepparkakor,” are thin, crisp treats packed with warm spices like ginger and cinnamon. They fill your kitchen with a lovely aroma!
These cookies are perfect for decorating or enjoying as they are. I love eating them with a warm cup of tea—it makes everything feel cozy! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the cookies, providing structure. If you’re gluten-free, you can use a gluten-free all-purpose blend that contains xanthan gum.
Spices: Ground ginger and cinnamon are must-haves for flavor. If you don’t have cardamom, try nutmeg or allspice for a different twist.
Molasses: This adds depth to the cookies. If you run out, you can substitute with honey or maple syrup, though the flavor will change slightly.
Butter: Unsalted butter is used for better control of salt content. You could use coconut oil for a dairy-free version or even a high-quality margarine if needed.
How Do I Successfully Roll Out the Dough Thinly?
Getting the dough thin is important for that lovely crisp texture. Here’s how you can do it:
- Flour your surface and rolling pin to prevent sticking.
- Take a portion of dough from the fridge, and let it sit for a few minutes to soften slightly for easier rolling.
- Roll out to about 1/16 inch thick using steady pressure. Check that it’s not sticking—add more flour as needed!
- Cut your shapes quickly to keep the dough cold. If it starts to soften, return it to the fridge for a few minutes.
Following these tips will help you create perfectly thin and crispy gingerbread cookies every time!
Swedish Gingerbread Cookies (Pepparkakor)
Ingredients You’ll Need:
- 3 ½ cups (440 g) all-purpose flour
- 1 ½ tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground cardamom
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- ½ cup (160 ml) molasses
- Optional: powdered sugar and a bit of water for decoration icing
How Much Time Will You Need?
This recipe will take about 2 hours to prepare, with an additional chilling time of at least 2 hours (or overnight) for the dough. Once you start baking, it will take about 6-8 minutes per batch in the oven.
Step-by-Step Instructions:
1. Making the Dough:
In a large bowl, combine the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground cardamom, and salt. Whisk them together until everything is mixed well. In another bowl, cream the softened butter and granulated sugar together with an electric mixer until the mixture is light and fluffy. Then, beat in the egg until everything is well combined, followed by the molasses.
2. Combining Ingredients:
Now, gradually mix the dry ingredients into the wet ingredients. Do it on a low speed until a soft and slightly sticky dough forms. This is where all those delicious spices come together!
3. Chilling the Dough:
Divide your dough into two equal portions. Flatten each into a disk shape, wrap them in plastic wrap, and put them in the fridge for at least 2 hours or overnight. This helps the dough firm up, making it easier to roll out later.
4. Rolling and Cutting:
When you’re ready, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. On a lightly floured surface, take one disk of dough and roll it out very thin (about 1/16 inch or 2 mm). Use cookie cutters to cut out your favorite shapes, whether they’re round, star-shaped, or festive designs.
5. Baking the Cookies:
Carefully place the cookies on the prepared baking sheets, leaving about 1 inch of space between each one. Bake them in the preheated oven for 6-8 minutes or until they are crisp and the edges start to darken slightly. Keep an eye on them to prevent over-baking!
6. Cooling and Decorating:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. After that, transfer them to wire racks to cool completely. For decoration, make a simple icing by mixing powdered sugar with a little water until it’s thin enough to pipe. Decorate the cooled cookies with icing designs!
Enjoy your crisp, aromatic Swedish gingerbread cookies with a cozy cup of tea or coffee! They are perfect for sharing or for cozy moments at home.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! However, it may result in a denser texture, so you might want to use a mix of half whole wheat and half all-purpose flour for a lighter outcome.
How Can I Make the Cookie Dough Less Sticky?
If the dough is too sticky to work with, try adding a little more flour, a tablespoon at a time, until it reaches a workable consistency. Just be careful not to add too much, as that can toughen the cookies!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the dough for up to 3 months. Just wrap it tightly in plastic wrap and place it in a freezer bag. When you’re ready to bake, let it thaw in the fridge overnight before rolling it out.
How Do I Store the Finished Cookies?
Store the cooled cookies in an airtight container at room temperature. They’ll stay fresh for about a week. For longer storage, you can freeze them in a single layer, then transfer them to a freezer-safe bag for up to 3 months!
