Imagine a cookie so delicate, so perfectly spiced, that it transports you straight to a cozy Swedish kitchen during the winter holidays. Pepparkakor, the legendary Swedish ginger cookies, are not just a treat - they're an experience that combines centuries of culinary tradition with irresistible warmth and flavor. These thin, crisp, and wonderfully aromatic cookies are about to become your new obsession, promising to fill your home with the most enchanting holiday fragrance and bring a touch of Scandinavian charm to your baking repertoire.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Swedish/Portuguese
Serves: 24-30 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Prepare your workspace by preheating the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- In a separate medium bowl, whisk together the ground ginger, ground cinnamon, ground cloves, all-purpose flour, baking soda, and salt to ensure even distribution of spices and leavening agents.
- Gradually add the dry ingredient mixture to the butter-sugar mixture, mixing on low speed until a soft, cohesive dough forms. Be careful not to overmix.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes to allow the flavors to meld and the dough to firm up, making it easier to handle.
- Remove the dough from the refrigerator and roll it out on a lightly floured surface to approximately 1/8 inch thickness.
- Use cookie cutters to cut out traditional shapes like hearts, stars, or gingerbread figures. Place the cut cookies about 1 inch apart on the prepared baking sheets.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, the Pepparkakor can be decorated with royal icing, sprinkled with powdered sugar, or enjoyed plain. Store in an airtight container for up to one week.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Chilling the dough is crucial - it prevents spreading and helps develop deeper flavors.
- Roll the dough thin (about 1/8 inch) for that classic crisp Pepparkakor texture.
- Use fresh spices for the most vibrant and aromatic cookies.
- Let cookies cool completely before storing to maintain their signature crispness.
- For extra festive flair, try using intricate cookie cutters or decorating with royal icing.
- These cookies actually taste better after a day or two, as the spices continue to develop flavor.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 12g
Protein: 1g
Fat: 7g
Saturated Fat: g
Cholesterol: 20mg
