Authentic Swedish Pepparkakor Cookies
Experience the warmth of Swedish traditions with these delightful Pepparkakor cookies, infused with rich flavors of molasses, ginger, and cinnamon. Perfectly crispy and aromatic, these cookies are a festive favorite and are sure to bring joy to your holiday gatherings. With just the right amount of spice, Pepparkakor can be enjoyed throughout the year. Make a big batch to share with family and friends or keep them for yourself; either way, they will surely be a hit. Enjoy them as is, or decorate them for added flair!
N/A
Servings
23
Calories
9
Ingredients
Ingredients
Molasses
1/2 cup (Heated)
Sugar
1/2 cup (Granulated)
Butter
1/2 cup (Unsalted, melted)
Egg
1 (Well beaten)
All-purpose flour
2 1/2 cups (Sifted)
Salt
1/4 teaspoon (Fine)
Baking soda
1/4 teaspoon (Common)
Ground ginger
1/2 teaspoon (Spice)
Ground cinnamon
1/2 teaspoon (Spice)
Instructions
1
In a small saucepan, heat the molasses over medium heat until it reaches a boiling point. Allow it to boil for one minute.
2
Remove from heat and mix in the sugar and butter, stirring until the butter has completely melted.
3
Let the mixture cool to room temperature, then beat in the beaten egg until well combined.
4
In a separate bowl, sift together the flour, salt, baking soda, ginger, and cinnamon until evenly combined.
5
Gradually fold the dry ingredients into the molasses mixture, stirring thoroughly to ensure no dry spots remain.
6
Cover the bowl with plastic wrap and refrigerate the dough overnight to allow the flavors to develop.
7
When ready to bake, preheat your oven to 350°F (175°C). Take a portion of the chilled dough and roll it out on a lightly floured surface to a thickness of about 1/8 inch.
8
Cut out cookies using your favorite shapes, then place them on a baking sheet lined with parchment paper.
9
Bake the cookies in the preheated oven for 6 to 8 minutes, or until the edges are lightly browned.
10
If you prefer, shape the dough into a log, wrap it in wax paper, and chill for an extended time. When ready, slice thin and bake as directed.
11
Allow the cookies to cool completely before storing them in an airtight container, which helps to 'ripen' the flavors over time.
Nutrition Information
1
Fat
3.5
Carbs
0.25
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Swedish Pepparkakor cookies?
Pepparkakor are traditional Swedish cookies known for being thin, crispy, and aromatic, featuring warm flavors of molasses, ginger, and cinnamon.
How long should I boil the molasses for this recipe?
You should heat the molasses over medium heat until it reaches a boiling point and then let it boil for exactly one minute.
When do I add the butter and sugar to the molasses?
The butter and sugar should be mixed into the molasses immediately after removing the saucepan from the heat, stirring until the butter is completely melted.
Does the molasses mixture need to cool before adding other ingredients?
Yes, you must let the molasses, sugar, and butter mixture cool to room temperature before beating in the egg.
How should the egg be prepared?
The recipe requires one egg that has been well beaten before being added to the cooled molasses mixture.
Which dry ingredients should be sifted together?
You should sift together the all-purpose flour, salt, baking soda, ground ginger, and ground cinnamon.
How do I combine the dry and wet ingredients?
Gradually fold the sifted dry ingredients into the molasses mixture, stirring thoroughly to ensure no dry spots remain.
How long does the Pepparkakor dough need to chill?
The dough should be covered with plastic wrap and refrigerated overnight to allow the flavors to fully develop.
What is the recommended oven temperature for baking?
Preheat your oven to 350°F (175°C) before baking the cookies.
How thin should I roll the cookie dough?
The chilled dough should be rolled out on a lightly floured surface to a thickness of approximately 1/8 inch.
What is the baking time for these cookies?
The cookies should bake for 6 to 8 minutes.
How can I tell when the Pepparkakor are done baking?
The cookies are ready when the edges are lightly browned.
Can I make these without using cookie cutters?
Yes, you can shape the dough into a log, wrap it in wax paper, chill it, and then simply slice it thin before baking.
What is the best way to store Pepparkakor cookies?
Allow them to cool completely and then store them in an airtight container.
Why is an airtight container important for storage?
Storing them in an airtight container helps to 'ripen' the flavors over time, making the spices more pronounced.
How many calories are in one Pepparkakor cookie?
Each cookie contains approximately 23 calories.
What is the fat content per cookie?
There is approximately 1 gram of fat per cookie.
How many carbohydrates are in each cookie?
There are 3.5 grams of carbohydrates per cookie.
Do these cookies contain protein?
Each cookie provides about 0.25 grams of protein.
How much flour is required for this recipe?
The recipe calls for 2 1/2 cups of sifted all-purpose flour.
How much molasses is used?
You will need 1/2 cup of molasses.
What spices are used in authentic Pepparkakor?
This recipe uses 1/2 teaspoon of ground ginger and 1/2 teaspoon of ground cinnamon.
What type of butter should I use?
The recipe specifies 1/2 cup of unsalted, melted butter.
Is baking soda or baking powder used?
This recipe uses 1/4 teaspoon of baking soda.
Should I grease the baking sheet?
The recipe recommends lining your baking sheet with parchment paper instead of greasing it.
Can I decorate these cookies?
Yes, you can enjoy them as is or decorate them for added holiday flair.
How many ingredients are in this recipe in total?
There are 9 ingredients in this authentic Swedish Pepparkakor recipe.
Can these cookies be eaten year-round?
While they are a festive holiday favorite, their spiced flavor can be enjoyed throughout the year.
What kind of sugar is needed?
The recipe uses 1/2 cup of granulated sugar.
Is salt necessary in this sweet recipe?
Yes, the recipe includes 1/4 teaspoon of fine salt to balance the flavors.