Pepparkakor I5 Reviews
“A traditional Swedish Christmas recipe, they are crispy, brown, and delicious plain or decorated. Different from your everyday gingersnap!” - by Kathy Seaberg
Original recipe yields 4 -5 dozen
- 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!
Amount Per Serving (60 total)
- 66 cal
- 2.2 g
- 10.8 g
Based on a 2,000 calorie diet
Reviews (5)Rate This Recipe
"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."
"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."
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