Pepparkakor (Swedish Ginger Cookies)
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
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1
cup butter, softened
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3 1/4
cups flour
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2
teaspoons baking soda
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1
teaspoon cinnamon
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2
teaspoons ground ginger (be generous)
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1 1/2
teaspoons ground cloves
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1
teaspoon ground nutmeg
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1
teaspoon allspice (if you have it)
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1 to 2
teaspoons cayenne pepper (to your liking)
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3/4
cup granulated sugar
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3/4
cup brown sugar
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1
egg
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2
tablespoons maple syrup
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1
tablespoon water
- In a medium bowl, sift the dry ingredients together.
- In a large bowl, cream the butter and sugars together, then add egg, maple syrup, and water. Beat until fluffy.
- Mix in dry ingredients about 1/2 cup at a time slowly, so the dough doesn't get too stiff.
- Remove from the bowl and form a big ball. Separate into quarters and refrigerate, covered, for 2 to 6 hours.
- When you're ready to bake, preheat the oven to 350° F.
- 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.
- Bake for 7 to 10 minutes, but watch the first batch carefully! You want the cookies to get toasty and golden, not too dark.
- This recipe is a Community Pick!
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3 months ago J'Anne
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.
4 months ago sauteed
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!
4 months ago Lee Uerkwitz
Are these the same as the Nyaker ginger cookies that are very thin and come in the round tin at Cost Plus World Market?
5 months ago Miss Karen
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.
over 1 year ago Maureen
How much earlier can they be made for Christmas without freezing ?
over 2 years ago Scheherazade
Would it be ok to refrigerate the dough for a couple of days?
over 2 years ago Taylor Rondestvedt
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!
over 2 years ago Mindy
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.
over 2 years ago Taylor Rondestvedt
I'm so glad you enjoyed them- yes, I like them to have a bit of a bite!
over 2 years ago Courtney C
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.
over 2 years ago Taylor Rondestvedt
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.
over 2 years ago Courtney C
Yes they do disappear fast! I love them - thanks again for the great recipe!
Showing 12 out of 12 comments