Pepparkakor (Swedish Ginger Cookies)

December 15, 2015
2 Ratings
Photo by James Ransom
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

  • Prep time 6 hours
  • Cook time 10 minutes
  • Makes about 120 small cookies
  • 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.

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Is never without a loaf of rye bread and currently stocks 5 different butters in her kitchen.