Pepparkakor (Swedish Ginger Cookies)

By Taylor Rondestvedt
December 15, 2015
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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
  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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