Pepparkakor (Swedish Ginger Cookies)
photo by sadiecat22
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
10 dozen
ingredients
- 1⁄2 cup molasses
- 1⁄2 cup sugar
- 1⁄2 cup butter
- 1 egg, well beaten
- 2 1⁄2 cups sifted all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon cinnamon
directions
- Heat molasses in small saucepan to boiling point.
- Boil 1 minute.
- Add sugar and butter and stir until butter is melted.
- Cool.
- Beat in egg.
- Sift together flour, salt, soda and spices.
- Add to first mixture and mix thoroughly.
- Cover bowl tightly and chill overnight.
- Roll out a portion of the dough at a time on lightly floured pastry cloth.
- Roll out thin.
- Cut into desired shapes.
- Bake in a moderate oven (350F) 6 to 8 minutes.
- The dough may be shaped into a roll and wrapped in waxed paper.
- Chill thoroughly overnight or longer.
- Slice thin and bake in moderate oven (350F).
- These should be stored in an air-tight container - allow flavor to "ripen".
Reviews
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What an awesome recipe. So crispy. I added more spice amount plus 1/4 t cardamom which I see in a lot of Swedish recipes. My new favorite go to rollout method is between two pieces of parchment paper as thin as you can roll the dough. Make the cut outs remove the extra Dough, slide the parchment on the cookie sheet and bake. Awesome ! I never have to use extra flour which means I can reuse all the extra bits and they stay true to the original texture. Mine actually rolled out better and thinner of course when the dough had warmed up quite a bit. Took a minimum of one hour after refrigeration.
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Oh my how wonderful these are! Thin, crisp, and full of flavor! I made the dough yesterday morning, covered and refrigerated until this morning. My dough was more like a really thick batter. I scooped a small amount of dough at a time onto my floured surface and worked quickly. When the dough gets warm it is not very easy to work with. I would recommend taking out a small amount and leaving the rest in the fridge. I baked the cookies on a cookie sheet lined with parchment for about 7 minutes. I gathered up the scraps I had after cutting out the rounds and as suggested in the alternate directions below, I rolled into a log, wrapped in plastic wrap and put it back in the fridge for later today. Those I will just slice and bake. Thanks for sharing, definitely worth the wait :) Made for Scandinavian region of ZWT 6.
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These are my go to gingerbread cookies every year. I noticed if you frost them at all they go soft, though. So, no little eyes and buttons. Whatever, I don't need flare. I also never bother to refrigerate, because after years of super firm sugar dough I just want the easier answer. Instead, I roll it out while it's soft and warm and make the cutouts on wax paper first. If there's time, i'll put the whole tray of cut cookies in the fridge for a bit to firm up while I make the next set. Best. Crunchy. Cookie. Ever.
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Tweaks
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I made these for part of a homeschool study on Sweden. They are absolutely delicious! I used honey in place of the molasses since we are out of it. We like a lot of spice, so I increased the ginger to 2 teaspoons and the cinnamon to 1 teaspoon. I also substituted part whole wheat flour for the all purpose flour. These make great cookies/sweet crackers and I will be making them again. Thanks! Alida
RECIPE SUBMITTED BY
lazyme
Grapeview, Washington
<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p>
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