Yield: 4 dozen
Pepparkakor (Swedish Ginger Cookies)
A flavorful ginger snap cookie popular in Sweden especially around the holidays
Prep Time
10 minutes
Cook Time
10 minutes
Additional Time
2 hours
Total Time
2 hours 20 minutes
Ingredients
- 3/4 cup butter, softened
- 3/4 cup sugar
- 1/2 cup molasses
- 1 large egg, beaten
- 3 cups all purpose flour
- 1 tsp. baking soda, dissolved into 1 tbsp water
- 1 tsp cinnamon
- 1 tsp ground ginger
- 1/2 tsp cloves (I omitted the cloves)
- 1/2 tsp salt
Instructions
- In a stand mixer or with an electric hand-held mixer, beat together the butter and sugar until light and fluffy. Next add the molasses and then the egg.
- In a separate bowl combine the flour, baking soda and remaining ingredients. Whisk to combine.
- Scoop the dry ingredients into the wet ingredients and mix on low until well combined.
- Form the dough into a flat circle and cover with plastic wrap or put into a zip loc bag. Refrigerate for 2-4 hours. If you need to refrigerate the dough overnight, let it rest on the countertop for 30-60 minutes before you roll it out the next day.
- Preheat oven to 350 degrees F.
- Roll the dough to 1/8th or desired thickness. Use a cookie cutter to make cookies about 2.5 - 3 inches wide.
- Bake for 8-10 minutes then cool on a wire rack.
Notes
These are the ginger cookies that Pippi Longstocking makes in the book.
Nutrition Information:
Yield:
48Serving Size:
2Amount Per Serving: Calories: 78Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 76mgCarbohydrates: 12gFiber: 0gSugar: 6gProtein: 1g
This data is provided by Nutritionix and is an estimate only.