Pepparkakor (Swedish Gingersnaps)

Cooking Method: Bake

Cuisine: Swedish

Courses: Dessert

Difficulty: Intermediate

Description

Pepparkakor are the scent of Christmas baking — ginger, cinnamon, and clove filling the kitchen. Rolled paper-thin and baked crisp, these cookies snap cleanly and keep beautifully, making them a staple on Swedish Christmas plates and perfect for long winter evenings.

Ingredients

½ cup unsalted butter, softened
¾ cup sugar
¼ cup molasses
1 large egg
2 cups all-purpose flour
1 tsp ground ginger
1 tsp cinnamon
½ tsp ground cloves
½ tsp baking soda

Instructions

1
Cream butter, sugar, and molasses until smooth.
2
Beat in egg.
3
Whisk dry ingredients; add to dough.
4
Chill dough at least 2 hours.
5
Roll very thin on floured surface.
6
Cut shapes and place on parchment-lined sheets.
7
Bake at 350°F for 7–9 minutes.

Note

Make-Ahead Notes

Dough keeps refrigerated up to 3 days.
Cookies store well for weeks in airtight containers.

Keywords: pepparkakor, Swedish gingersnaps, Scandinavian Christmas cookies, ginger cookies, Swede Dish baking

Read it online: https://swededish.com/recipe/pepparkakor-swedish-gingersnaps/