Search thousands of recipes reviewed by home cooks like you.

Traditional Swedish Pepparkakor

Traditional Swedish Pepparkakor

  • Prep

    30 m
  • Cook

    5 m
  • Ready In

    1 h 35 m
Eal

Eal

These thin, crispy spice cookies are a Christmas tradition in Sweden. They're usually cut into heart, flower or star shapes. Dusting your cookie cutters with flour will make it easier to cut the dough.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 100 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
  2. Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
  3. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  4. Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
  5. Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.
  6. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SHEEPEZ
32

SHEEPEZ

12/10/2008

This recipe needed some tweaking. There was not near enough corn syrup to get the dough to stick--it was "sandy". I added about 2/3 cup and that was adequate, but from looking at other recipes I think you could add closer to 3/4 to 1C and still be fine. My spice additions were at least doubled and I used as follows: 2 tsp cloves, 1T cinnamon, 2tsp Cardamom, 1T ginger, and I will add more Ginger next time as I like them zingy. WITH those changes, it was a good recipe.

Vickilyn
17

Vickilyn

12/22/2009

I followed this recipe to the letter and had no problems with it. The dough is super hard out of the fridge but I worked it a bit with my hands then rolled it out just fine. A lot of flour helped in making it roll out super thin and I didn't have any problems with crumbling until it started to warm up. They were exactly the cookies I was looking for. I only gave it 4 stars because if I make it again, I will definately double the spices. I like my spice cookies to be really strong and these are pretty mild as is.

Lia
12

Lia

4/15/2008

if you like Anna's Ginger thins, this is the closest I have found to them. Lovely and delicious. Definitely a keeper.

More reviews

Similar recipes

ADVERTISEMENT