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Swedish Pepparkakor

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"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."
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1 h 35 m servings 41
Original recipe yields 48 servings (48 cookies)


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  1. Mix all-purpose flour, pastry flour, baking soda, cloves, cinnamon, salt, ginger, and black pepper together in a bowl and set aside.
  2. 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.
  3. 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.
  4. Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
  5. 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.
  6. 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!

Nutrition Facts

Per Serving: 41 calories; 1.1 7.2 0.7 6 34 Full nutrition

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