Traditional Swedish Pepparkakor

Traditional Swedish Pepparkakor

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"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."

Ingredients

1 h 35 m {{adjustedServings}} servings 47 cals
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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

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Directions

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  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.
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Reviews

8
  1. 12 Ratings

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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 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 hel...

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