Pepparkakor I

5 Reviews

“A traditional Swedish Christmas recipe, they are crispy, brown, and delicious plain or decorated. Different from your everyday gingersnap!” - by Kathy Seaberg

Ingredients

2/3 cup packed brown sugar
2/3 cup molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 tablespoon baking soda
2/3 cup butter
1 egg
3 1/2 cups sifted all-purpose flour

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 4 -5 dozen

Directions

Place butter in a large, heatproof bowl. In a medium saucepan, heat brown sugar, molasses and spices just to boiling point. Add baking soda and stir in. Pour this mixture over the butter and stir until it melts.
Beat egg and mix in; add flour, a cup at a time, and blend thoroughly. Turn out onto a lightly floured board and knead 1-2 minutes. Wrap in waxed paper and chill until firm (about an hour).
Preheat oven to 325 degrees F (170 degrees C).
Roll out to approximately 1/8 inch thickness on a lightly floured board and cut into desired shapes. Place on greased baking sheets and bake for 8 - 10 minutes.
Remove from sheets and cool on racks; may be decorated with piped icing or whatever else you like!

Nutrition

Amount Per Serving (60 total)

Calories
66 cal
3%

Fat
2.2 g
3%

Carbs
10.8 g
3%

Based on a 2,000 calorie diet

Share It

Reviews (5)

Rate This Recipe

KAREN PICHA

Jan. 24, 2003

"I live in Sweden, and gave this recipe to my daughter in the states. She said that they were definately not like the swedish pepparkakor we bake in Sweden. This recipe has less spices and more flour..." See more. My daughter said that when she added more of the spices, and less flour that they tasted much better."

KEG18

Dec. 20, 2003

"the very best pepparkakor recipe i have found. it rolls very easily. the only thing i would change is the amount of spices - i would almost double everything - the cinnamon, ginger, cloves. i also add..." See moreed some orange zest, which gave it a nice flavor."

JS HAMMER

Jan. 24, 2003

"5 cups of flour? It seemed like too much. The "dough" was more like sand and you can't roll out sand, as the recipe instructs. Another recipe for pepparkakor calls for 3-1/2 c. flour which seems mor..." See moree in line for the correct amount to add."

More Reviews