Recipes Cuisine European Scandinavian Swedish Pepparkakor Be the first to rate & review! 0 Photos Crunchy, but not hard, spicy gingerbread cookies from Sweden. You can omit the egg to make it more cracker-like. If you prefer a little softer cookie, leave on the tray for a minute or two before moving to the cooling rack. Recipe by Greta Gerdie Published on June 19, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Prep Time: 20 mins Cook Time: 15 mins Additional Time: 1 hrs Total Time: 1 hrs 35 mins Servings: 48 Yield: 48 cookies Jump to Nutrition Facts Ingredients 1 ¾ cups all-purpose flour ¼ cup pastry flour ½ teaspoon baking soda ½ teaspoon ground cloves ½ teaspoon ground cinnamon ¼ teaspoon salt ¼ teaspoon ground ginger 1 dash ground black pepper, or to taste ¼ cup molasses ⅓ cup white sugar ⅛ cup maple syrup ¼ cup butter egg Directions Mix all-purpose flour, pastry flour, baking soda, cloves, cinnamon, salt, ginger, and black pepper together in a bowl and set aside. Combine molasses, sugar, and maple syrup in a small saucepan over low heat. Stir constantly to dissolve and remove from heat when a small foam rises to the surface, about 3 minutes. Continue stirring and allow to cool slightly; add butter and let cool to room temperature. Add egg. Pour molasses mixture into flour mixture in the bowl and mix until crumbles hold together when pressed. Knead for 2 minutes, focusing on any dry bits. Form into a flat log and wrap tightly in plastic wrap. Place in the refrigerator for 1 hour to overnight. Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper. Cut dough log into small sections and allow to warm up slightly before rolling out between 2 layers of parchment paper to 1/8-inch thickness. Cut shapes with a floured cookie cutter or pastry wheel. Place cookies on the prepared baking sheets. Bake in the preheated oven for 8 to 12 minutes; remove cookies before they brown. Cool on a rack. Cook's Note: You can use brown sugar in place of molasses. Keeps in a tin for up to 5 days or in the refrigerator for longer storage. Tested substitutions include using 1 cup whole wheat flour and 1 cup all-purpose flour; nutmeg, cardamom, or pumpkin pie spice for cinnamon; 1/4 cup maple syrup for molasses; and even adding a dash of cayenne if you really like a kick! I Made It Print Nutrition Facts (per serving) 41 Calories 1g Fat 7g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 41 % Daily Value * Total Fat 1g 1% Saturated Fat 1g 3% Cholesterol 6mg 2% Sodium 34mg 1% Total Carbohydrate 7g 3% Dietary Fiber 0g 1% Total Sugars 3g Protein 1g Calcium 6mg 0% Iron 0mg 2% Potassium 37mg 1% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved