-
-
My review
Traditional Swedish Pepparkakor
0
Eal
"These thin, crispy spice cookies are a Christmas tradition in Sweden. They're usually cut into heart, flower or star shapes. Dusting your cookie cutters with flour will make it easier to cut the dough."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 35 m servings 47Original recipe yields 100 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
- Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
- Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
- Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 11Most helpful
Most positive
Least positive
Newest
12/10/2008
This recipe needed some tweaking. There was not near enough corn syrup to get the dough to stick--it was "sandy". I added about 2/3 cup and that was adequate, but from looking at other recipes...
12/21/2009
I followed this recipe to the letter and had no problems with it. The dough is super hard out of the fridge but I worked it a bit with my hands then rolled it out just fine. A lot of flour hel...
4/15/2008
if you like Anna's Ginger thins, this is the closest I have found to them. Lovely and delicious. Definitely a keeper.
1/7/2009
5 stars for flavor, but 1 star for difficulty. As other reviewers noted, it was really difficult to roll out since it was sandy in texture. I could roll it with great effort (after it was at r...
12/21/2011
This recipe is great - very close to my family's recipe for these cookies. I would suggest using margarine instead of butter - the dough rolls out much more easily especially when the dough is ...
1/6/2015
Made the recipe to the letter multiple times. Family and coworkers LOVE it (so do I!). Some prefer the harder crunchy version, some prefer the softer version, varies depending on dough thickne...
12/22/2016
I followed directions too and the dough was too Sandy. I'm Swedish and this is the first time I made these here in the US. I added another 3 or 4 tbls of corn syrup and the dough became smooth ...
12/31/2013
Just tried this recipe a couple of days ago and loved it! The best I've ever tried and it's proof to me that homemade is far better than any store bought version...yes, and in some cases, even s...
3/8/2018
I would give this an extra 1/2 star if it would let me. The cookies came out great. I agree the Syrup is off, I would use 8 ounces/1 cup at least. I kept adding until it all blended together. I...