Name: Traditional Swedish Pepparkakor
Prep time: 30 min
Cook time: 20 min
Total time: 110 min
Ingredients: 3.75 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon cinnamon; 1 teaspoon ground cloves; 1 teaspoon ground ginger; 1 teaspoon ground cardamom; 1 cup butter; 1 cup white sugar; 0.5 cup brown sugar, packed; 1 large egg, beaten; 2 tablespoons dark corn syrup

Prep Time:

30 mins

Cook Time:

20 mins

Additional Time:

1 hrs

Total Time:

1 hrs 50 mins

Servings:

Yield:

100 cookies

Jump to Nutrition Facts

This pepparkakor recipe produces irresistibly crisp cookies that are full of warm, spicy, and cozy flavor.

What Is Pepparkakor?

Pepparkakor (or "pepper cookies") are Swedish cookies. Similar to gingersnaps, pepparkakor are thin, crisp, and spicy. They're commonly baked and sold in Scandinavian countries during the holiday season.

Pepparkakor Ingredients

These are the ingredients you'll need to make this traditional pepparkakor recipe:

· Flour: This pepparkakor recipe starts with all-purpose flour, which gives the cookies structure.
· Baking soda: Baking soda acts as a leavener, which means it helps the cookies rise.
· Spices: These cozy pepparkakor cookies are spiced with cinnamon, cloves, ginger, and cardamom.
· Butter: Two sticks of butter add moisture and richness.
· Sugar: A blend of white and brown sugars gives these cookies a perfectly balanced sweet flavor.
· Egg: A beaten egg adds moisture and acts as a binder, which means it helps hold the dough together.
· Corn syrup: Dark corn syrup adds even more moisture and sweetness. If you'd like a lighter flavor, opt for light corn syrup.

How to Make Pepparkakor

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make pepparkakor cookies at home:

1. Make the dough: Sift the dry ingredients together. Beat the butter and sugars, then add the remaining ingredients. Add the dry mix to the wet mix, then chill the dough.
2. Roll and cut the dough: Roll the chilled dough out onto a lightly floured surface. Cut the dough into shapes using cookie cutters.
3. Bake the cookies: Bake the cookies in a preheated oven until they're set. Transfer the cookies to a wire rack to cool.

How to Store Pepparkakor

Allow the cookies to cool completely, then transfer them to an airtight container. Store at room temperature for up to one week.

Can You Freeze Pepparkakor?

Unbaked pepparkakor dough will freeze well for up to three months. Wrap the dough ball in a layer of storage wrap then a layer of aluminum foil. When you're ready to bake, allow the dough to thaw overnight in the refrigerator, then roll, cut, and bake as directed.

Baked pepparkakor can be frozen for up to three months. Place the completely cooled cookies in a zip-top freezer bag. Thaw in the fridge overnight.

Editorial contributions by Corey Williams

Ingredients

3 ¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 cup butter
1 cup white sugar
½ cup brown sugar, packed
1 large egg, beaten
2 tablespoons dark corn syrup

Directions

Sift flour, baking soda, cinnamon, cloves, ginger, and cardamom into a large bowl.
Beat butter, white sugar, and brown sugar together in a separate bowl with an electric mixer on medium speed until light and fluffy. Beat in egg and corn syrup until smooth. Gradually stir in flour mixture until evenly blended. Divide dough into 4 equal portions and wrap tightly in plastic wrap; refrigerate for at least 1 hour, or overnight.
When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
Working with one disk at a time, and leaving the remaining disks in the refrigerator, unwrap chilled dough and place on a lightly floured surface. Roll dough with a floured rolling pin to a thickness of 1/8 inch. Cut dough into desired shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough; place cookies 1 inch apart on prepared baking sheets.
Bake in preheated oven until set, about 5 minutes. Transfer cookies to wire racks to cool; repeat rolling, cutting, and baking the remaining cookies. Store cooled cookies in airtight containers.

Nutrition Facts (per serving)

93	Calories
4g	Fat
14g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 50
Calories 93
% Daily Value *
Total Fat 4g	5%
Saturated Fat 2g	12%
Cholesterol 10mg	3%
Sodium 78mg	3%
Total Carbohydrate 14g	5%
Dietary Fiber 0g	1%
Protein 2g
Vitamin C 0mg	1%
Calcium 5mg	0%
Iron 1mg	3%
Potassium 16mg	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.