Pepparkakor I

Pepparkakor I

5 Reviews 1 Pic
Kathy Seaberg
Recipe by  Kathy Seaberg

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 -5 dozen

ADVERTISEMENT

Directions

  1. 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.
  2. 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).
  3. Preheat oven to 325 degrees F (170 degrees C).
  4. 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.
  5. Remove from sheets and cool on racks; may be decorated with piped icing or whatever else you like!

Share It

Reviews (5)

Rate This Recipe
KAREN PICHA
74

KAREN PICHA

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. My daughter said that when she added more of the spices, and less flour that they tasted much better.

KEG18
39

KEG18

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 added some orange zest, which gave it a nice flavor.

JS HAMMER
18

JS HAMMER

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 more in line for the correct amount to add.

More Reviews

Similar Recipes

Pepparkakor II
(30)

Pepparkakor II

Gingerbread Boys And Girls
(29)

Gingerbread Boys And Girls

Traditional Swedish Pepparkakor
(7)

Traditional Swedish Pepparkakor

Moravian Spice Cookies
(7)

Moravian Spice Cookies

Molasses Cookies VI
(9)

Molasses Cookies VI

Gingerbread Cutouts
(5)

Gingerbread Cutouts

Nutrition

Amount Per Serving (60 total)

  • Calories
  • 66 cal
  • 3%
  • Fat
  • 2.2 g
  • 3%
  • Carbs
  • 10.8 g
  • 3%
  • Protein
  • 0.9 g
  • 2%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Molasses Cookies VI

>

next recipe:

Gingerbread Cutouts