Swedish Gingerbread Cookies, or “pepparkakor,” are lovely little treats with a warm spice flavor. They’re crisp, sweet, and perfect for the holidays, making your home smell divine!
These cookies are fun to cut into shapes, so gather your friends or family for a decorating party! I love sipping hot cocoa while enjoying these crunchy delights—they’re a tasty winter hug!
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of your cookies. You can use whole wheat flour for a nuttier flavor, but expect a slightly denser cookie. Gluten-free flour blends work too, though texture may vary.
Spices: Ginger, cinnamon, and cloves are key to the flavor of Swedish gingerbread cookies. If you don’t have cardamom, feel free to skip it or substitute with a pinch of nutmeg for a different twist.
Butter: Unsalted butter provides richness. You can use coconut oil for a dairy-free version, but it may slightly change the taste and texture.
Molasses: Dark molasses contributes to the deep flavor and color. If unavailable, substitute with honey or maple syrup for a sweet touch, though the spice profile may vary.
How Do I Achieve the Perfect Cookie Shape and Texture?
Rolling out the dough properly is crucial for cookie shape and texture! Here are some tips:
- Chill your dough well for easier handling. This makes it less sticky and easier to roll out.
- Use flour on your rolling surface and rolling pin to prevent sticking. Roll the dough evenly to about 1/8 inch thick.
- When cutting shapes, dip the cookie cutter in flour first to ensure clean cuts and easy removal.
- Don’t overcrowd the baking sheet; leave space between cookies for even baking and prevent spreading.
Swedish Gingerbread Cookies (Pepparkakor)
Ingredients You’ll Need:
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cardamom (optional, for authentic flavor)
- 1/4 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (85 g) dark molasses or blackstrap molasses
- 1 large egg
- Powdered sugar for decoration (icing)
How Much Time Will You Need?
This recipe takes about 30 minutes to prepare and requires at least 3 hours to chill the dough. After baking, expect another 10 minutes for cooling before decorating. Total, you’ll be working about 40 minutes actively, but plan for about 3 hours of chilling time. A delicious way to spend your afternoon!
Step-by-Step Instructions:
1. Prepare Your Dry Ingredients:
In a bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, cardamom (if using), and salt. This mixes everything evenly and adds those wonderful spices together. Set this mix aside.
2. Cream the Butter and Sugar:
In a large mixing bowl, use a hand mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes and will help give your cookies a nice texture.
3. Mix in the Molasses and Egg:
Add the molasses and egg to your butter mixture, and mix until everything is combined well. It should look smooth and glossy.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients. Mix just until everything is incorporated; avoid overmixing. At this point, your dough will be quite thick and a bit sticky. Don’t be alarmed—it’s perfect!
5. Chill Your Dough:
Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 3 hours or overnight. This chilling step makes rolling out the dough easier and helps the flavors develop.
6. Preheat and Prepare:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This helps your cookies not stick!
7. Roll Out the Dough:
On a lightly floured surface, roll out one portion of dough to about 1/8 inch (3 mm) thick. Keep the other half in the fridge until you’re ready to roll it out.
8. Cut Out Shapes:
Using cookie cutters, cut the dough into your desired shapes. Place the cookies on the prepared sheets about 1 inch apart to allow for spreading during baking.
9. Bake the Cookies:
Bake for 8-10 minutes, keeping a close eye to ensure they don’t overbake. The edges should be firm and starting to darken, while the centers can remain a touch softer.
10. Cool the Cookies:
Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely. This will keep them crispy!
11. Decorate with Icing:
Once completely cooled, make icing by mixing powdered sugar with a few drops of water or lemon juice until it reaches a pipeable consistency. Use a small piping bag or a zip-top bag with a tiny corner cut out to create beautiful decorations. You can draw snowflakes, hearts, or any design you like!
12. Store Your Cookies:
Let the icing set a bit, then store your cookies in an airtight container. They’ll stay fresh for weeks, although they probably won’t last that long because they’re so tasty!
Enjoy your classic Swedish Gingerbread Cookies, perfect for holiday gatherings or a cozy treat with tea or coffee!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but the texture will be denser and slightly nuttier. For best results, use half whole wheat flour and half all-purpose flour.
How Long Can I Store These Cookies?
Swedish Gingerbread Cookies can be stored in an airtight container for up to 2 weeks at room temperature. For longer storage, keep them in the fridge for up to a month.
Can I Make the Dough in Advance?
Absolutely! You can make the dough ahead of time. Just wrap it well in plastic wrap and refrigerate for up to a week or freeze for up to 3 months. If frozen, thaw in the fridge overnight before rolling out.
What If I Don’t Have Molasses?
If you don’t have molasses, you can substitute it with honey or maple syrup. Keep in mind that this will slightly alter the flavor and color of your cookies, but they will still be delicious!