Pepparkakor (Swedish Ginger Cookies)

December 15, 2015

Test Kitchen-Approved

Author Notes: Be sure to take generous scoops from the spice jars. (Sometimes, in order to get extra spicy, gingery flavor, I'll use an actual teaspoon as opposed to a measuring one.) Feel free to try different amounts to make the cookies to your own liking. Taylor Rondestvedt

Makes: about 120 small cookies
Prep time: 6 hrs
Cook time: 10 min


  • 1 cup butter, softened
  • 3 1/4 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 2 teaspoons ground ginger (be generous)
  • 1 1/2 teaspoons ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon allspice (if you have it)
  • 1 teaspoon cayenne pepper (to your liking)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 2 tablespoons maple syrup
  • 1 tablespoon water
In This Recipe


  1. In a medium bowl, sift the dry ingredients together.
  2. In a large bowl, cream the butter and sugars together, then add egg, maple syrup, and water. Beat until fluffy.
  3. Mix in dry ingredients about 1/2 cup at a time slowly, so the dough doesn't get too stiff.
  4. Remove from the bowl and form a big ball. Separate into quarters and refrigerate, covered, for 2 to 6 hours.
  5. When you're ready to bake, preheat the oven to 350° F.
  6. Working with 1/4 of dough at a time, roll out the dough (I like to do this between plastic, but you can also use a floured surface), until it is about 1/8-inch thick. Use your favorite cookie cutter to cut out shapes and place them on parchment-lined cookie sheets.
  7. Bake for 7 to 10 minutes, but watch the first batch carefully! You want the cookies to get toasty and golden, not too dark.

More Great Recipes:
Cookie|Swedish|Maple Syrup|Ginger|Bake|Christmas|Winter|Kid-Friendly|Dessert

Reviews (12) Questions (0)

12 Reviews

J'Anne January 13, 2018
Thank you! My husband loves Pepparkaktor, the spicier the better. We've hunted in stores for years. No product even comes close. We've tried different recipes most ending in disappointment. Then I cooked up a batch of yours and wow! He would have cartwheeled around the room if he wasn't 63 years old.
sauteed December 14, 2017
Thanks so much for the recipe. For those baking in the Southern Hemisphere... I had to cut these out straight onto the baking paper, as despite being cold from fridge they softened so quickly. PS... they are definitely like the Nyaker cookies, but it's hard to make them as thin. Cheers!
Lee U. December 10, 2017
Are these the same as the Nyaker ginger cookies that are very thin and come in the round tin at Cost Plus World Market?
Miss K. November 27, 2017
I substituted honey for the maple syrup. I also used white pepper instead of cayenne. These small changes worked just fine and they vanished before I could even get them all on the platter.
Maureen November 25, 2016
How much earlier can they be made for Christmas without freezing ?
Scheherazade December 21, 2015
Would it be ok to refrigerate the dough for a couple of days?
Author Comment
Taylor R. December 22, 2015
sure! I've had some in my fridge for three days, and i've been making a batch or two at a time. I wouldn't go too long, but it seems to be alright!
Mindy December 21, 2015
Holy Mother of Cookies - I made this recipe last night and they are very spicy. I loved them! For some people who are sensitive to spices I wouldn't recommend adding even close to a teaspoon of cayenne pepper. Delicious though, I had to stop after 6 cookies because my face was on fire.
Author Comment
Taylor R. December 21, 2015
I'm so glad you enjoyed them- yes, I like them to have a bit of a bite!
Courtney C. December 20, 2015
These were amazing! Such a great spice combo. I scooped very generously as suggested and added a teaspoon of mace, which I had on hand. The cayenne adds a great burn - also, makes a ton of cookies.
Author Comment
Taylor R. December 21, 2015
Ooo I've never tried adding mace, but I'll have to test it! The recipe does make lots (especially if you use a tiny cookie cutter) but they always seem to disappear fast.
Courtney C. December 21, 2015
Yes they do disappear fast! I love them - thanks again for the great recipe!