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Traditional Swedish Pepparkakor
Traditional Swedish Pepparkakor
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
110 minutes
Swedish Christmas gingerbread cookies are crispy and beloved, perfect for holiday baking ahead of time!
Ingredients:
  • 3.75 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1 cup unsalted butter, softened
  • 0.5 cup brown sugar, packed
  • 1 large egg, beaten
  • 2 tablespoons dark corn syrup
Instructions:
  • In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and cardamom until well combined.
  • In a separate bowl, use an electric mixer to beat together butter, white sugar, and brown sugar until light and fluffy. Add egg and corn syrup, and mix until smooth. Gradually blend in the flour mixture. Divide the dough into four equal portions, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or overnight.
  • Preheat the oven to 375°F (190°C) and lightly grease baking sheets before baking.
  • Take out one disk of dough at a time from the refrigerator. Unwrap the chilled dough and place it on a lightly floured surface. Roll the dough to a 1/8 inch thickness using a floured rolling pin. Use cookie cutters to cut the dough into desired shapes, dipping them in flour as needed to prevent sticking. Arrange the cookies 1 inch apart on baking sheets.
  • Bake in the preheated oven for about 5 minutes until set. Then transfer the cookies to wire racks to cool. Repeat the process with the remaining dough: rolling, cutting, and baking the rest of the cookies.

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