📝 About This Recipe
A cornerstone of the Nordic winter season, Pepparkakor are more than just cookies; they are a fragrant celebration of cinnamon, ginger, and cloves. These iconic Swedish ginger thins are prized for their delicate, snap-crisp texture and a complex spice profile that warms the soul. Perfectly balanced with a hint of dark molasses, this dough is a joy to roll out and cut into festive shapes, filling your home with the quintessential scent of a Scandinavian Christmas.
🥗 Ingredients
The Spice Base
- 150 grams Unsalted butter (high quality, cubed)
- 1.5 cups Granulated sugar
- 1/2 cup Dark corn syrup or Molasses (Swedish 'mörk sirap' is traditional)
- 1/2 cup Water
The Aromatics
- 1 tablespoon Ground cinnamon
- 1 tablespoon Ground ginger
- 1 tablespoon Ground cloves (freshly ground for best aroma)
- 1 teaspoon Ground cardamom (preferably from green pods)
The Dry Ingredients
- 5 cups All-purpose flour (plus extra for dusting the work surface)
- 1 tablespoon Baking soda (ensure it is fresh for proper lift)
- 1/4 teaspoon Salt (fine sea salt)
Royal Icing (Optional Decor)
- 2 cups Powdered sugar (sifted)
- 1 large Egg white (pasteurized)
- 1/2 teaspoon Lemon juice
👨🍳 Instructions
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1
In a medium saucepan over medium heat, combine the butter, sugar, and syrup (or molasses). Stir constantly until the butter has melted and the sugar has completely dissolved.
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2
Whisk in the ground cinnamon, ginger, cloves, and cardamom. Heating the spices briefly in the warm syrup helps to bloom their essential oils, intensifying the flavor.
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3
Remove the saucepan from the heat and stir in the water. Allow the mixture to cool to room temperature before proceeding to the next step.
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4
In a large mixing bowl, whisk together the flour, baking soda, and salt. Make a well in the center of the dry ingredients.
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5
Pour the cooled spiced syrup mixture into the well. Using a sturdy wooden spoon or a stand mixer fitted with the paddle attachment, mix until a smooth, somewhat sticky dough forms.
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6
Wrap the dough tightly in plastic wrap or place it in a sealed container. It is essential to let the dough rest in the refrigerator for at least 24 hours. This allows the flour to hydrate and the spices to meld.
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7
When ready to bake, preheat your oven to 175°C (350°F) and line several baking sheets with parchment paper.
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8
Take a small portion of the dough (keeping the rest chilled) and roll it out on a lightly floured surface. The goal is to get it as thin as possible—ideally 1-2mm—for that signature Pepparkakor snap.
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9
Use cookie cutters (hearts, stars, and pigs are traditional) to cut out shapes. Transfer them carefully to the prepared baking sheets, leaving about 1 inch of space between them.
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10
Bake for 5 to 7 minutes. Keep a very close eye on them; because they are so thin, they can turn from perfect to burnt in seconds. They are done when they are slightly darkened and firm to the touch.
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11
Let the cookies cool on the baking sheet for 2 minutes to firm up, then transfer them to a wire rack to cool completely.
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12
If decorating, whisk together the powdered sugar, egg white, and lemon juice until stiff peaks form. Pipe delicate patterns onto the cooled cookies.
💡 Chef's Tips
Always chill the dough for a full 24 hours; skipping this will result in a dough that is too sticky to roll thin. Use a offset spatula to lift the delicate cut-outs from the counter to the baking sheet to avoid tearing. If the dough becomes too soft while rolling, pop it back in the freezer for 5 minutes to firm up. For the crispest results, ensure your baking soda is fresh, as it provides the tiny air bubbles that create the snap. Store in an airtight tin with a piece of parchment paper between layers to keep them crisp for up to a month.
🍽️ Serving Suggestions
Serve with a warm mug of Swedish Glögg (mulled wine) garnished with raisins and almonds. Pair with a wedge of sharp blue cheese (like Stilton or Gorgonzola) for a sophisticated salty-sweet contrast. Enjoy alongside a cup of strong black coffee or a glass of cold milk for a traditional 'fika'. Use the cookies as a garnish for vanilla bean ice cream or a creamy orange mousse. Crush leftover cookies to use as a flavorful crust for a cheesecake.