TRADITIONAL SWEDISH PEPPARKAKOR
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.
Provided by Eal
Categories World Cuisine Recipes European Scandinavian
Time 1h35m
Yield 100
Number Of Ingredients 11
Steps:
- Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
- 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.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
- 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.
- Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.
Nutrition Facts : Calories 47.4 calories, Carbohydrate 7 g, Cholesterol 6.7 mg, Fat 1.9 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 39.9 mg, Sugar 3.2 g
PEPPARKAKOR (SWEDISH GINGER COOKIES)
Categories Cookies Ginger Dessert Bake Christmas Winter Christmas Eve Party Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 9 dozen cookies
Number Of Ingredients 14
Steps:
- In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
- In a small saucepan over moderate heat, warm the corn syrup and orange zest. Add the butter and sugar and continue warming, stirring occasionally, until melted. Remove from the heat and let cool to room temperature. Add the egg and whisk to combine. Pour over the flour mixture and stir to combine. Form the dough into a ball, wrap in a double layer of plastic wrap, and chill overnight.
- Arrange racks in the upper and lower thirds of oven and preheat to 375°F. Line 2 large baking sheets with nonstick baking mats, such as Silpats, or parchment paper.
- Using a lightly floured rolling pin, roll out a portion of the dough on a lightly floured surface to a 1/4 inch thickness. Using cookie cutters, cut the dough into desired shapes, such as circles, stars, hearts, bells, gingerbread men, and Christmas trees. Transfer to the prepared baking sheets and sprinkle with the pearl sugar. Bake, switching the cookies between the upper and lower racks and rotating the baking sheets about halfway through baking, until the edges are just beginning to brown, 7 to 8 minutes. Watch the cookies carefully to make sure they don't get too brown.
- Let the cookies cool on baking sheets for 5 minutes before transferring to a wire rack to let cool completely. Continue rolling and cutting out the rest of the cookie dough and baking the cookies on cooled baking sheets. DO AHEAD: Pepparkakor can be baked ahead and kept, stored between sheets of wax paper in an airtight container, for up to 2 weeks, or frozen up to 1 month.
TRADITIONAL PEPPARKAKOR (SWEDISH SPICE COOKIES)
Traditional Swedish spice cookie; traditionally served on St. Lucia Day (Dec. 13). These are my sisters favorite cookie.:) (Note: you need to mix up the dough a day in advance, cover and let rest overnight). Cardamom & finely chopped candied ginger would make nice additions to these Pepparkakor. The molasses is an essential ingredient in this recipe, you get crispy yet chewy cookies with a lovely rich subtle depth of flavor. Don't skip!
Provided by BecR2400
Categories Dessert
Time 55m
Yield 3 1/2 dozen cookies, 42 serving(s)
Number Of Ingredients 10
Steps:
- Sift together dry ingredients; set aside.
- Cream sugar and butter.
- Add egg and molasses.
- Blend in dry ingredients thoroughly. Let dough stand overnight for easy rolling.
- On a well-floured board, roll out dough to 1/8 inch thickness.
- Cut into shapes (we usually make gingerbread people) and bake at 350 degrees for 10 minutes.
- NOTE: Prep time does not include time to let dough rest overnight.
PEPPARKAKOR (SWEDISH GINGER COOKIES)
Make and share this Pepparkakor (Swedish Ginger Cookies) recipe from Food.com.
Provided by lazyme
Categories Dessert
Time 25m
Yield 10 dozen
Number Of Ingredients 9
Steps:
- Heat molasses in small saucepan to boiling point.
- Boil 1 minute.
- Add sugar and butter and stir until butter is melted.
- Cool.
- Beat in egg.
- Sift together flour, salt, soda and spices.
- Add to first mixture and mix thoroughly.
- Cover bowl tightly and chill overnight.
- Roll out a portion of the dough at a time on lightly floured pastry cloth.
- Roll out thin.
- Cut into desired shapes.
- Bake in a moderate oven (350F) 6 to 8 minutes.
- The dough may be shaped into a roll and wrapped in waxed paper.
- Chill thoroughly overnight or longer.
- Slice thin and bake in moderate oven (350F).
- These should be stored in an air-tight container - allow flavor to "ripen".
Nutrition Facts : Calories 290.6, Fat 10, SaturatedFat 6, Cholesterol 45.5, Sodium 168.9, Carbohydrate 46.6, Fiber 0.9, Sugar 19.5, Protein 4
PERFECT PEPPARKAKOR
This is a recipe for traditional Swedish ginger snaps, originally from a family friend of my grandmother. Our family makes these cookies every year for our Christmas Eve celebration. They are traditionally cut into heart shapes, but we experiment with flowers, angels, bells, stars, etc. Note: requires overnight refrigeration.
Provided by Dalloway
Categories Dessert
Time 38m
Yield 30-40 cookies, 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Melt margarine or butter in a saucepan over low heat. Slowly stir in the sugar, syrup and spices. Let cool.
- In a large bowl, mix together baking soda and water. Add egg and beat well.
- Stir in flour and margarine mixture. Mix well.
- Refrigerate overnight.
- Roll out on a well-floured surface until very thin. Cut into desired shapes and place on a greased cookie sheet.
- Bake at 350 degrees F for 6 to 8 minutes, or until golden brown.
Nutrition Facts : Calories 305.7, Fat 13, SaturatedFat 7.9, Cholesterol 46.6, Sodium 267.9, Carbohydrate 44.9, Fiber 1.1, Sugar 16.5, Protein 3.6
PEPPARKAKOR I
A traditional Swedish Christmas recipe, they are crispy, brown, and delicious plain or decorated. Different from your everyday gingersnap!
Provided by Kathy Seaberg
Categories World Cuisine Recipes European Scandinavian
Yield 60
Number Of Ingredients 9
Steps:
- Place butter in a large, heatproof bowl. In a medium saucepan, heat brown sugar, molasses and spices just to boiling point. Add baking soda and stir in. Pour this mixture over the butter and stir until it melts.
- Beat egg and mix in; add flour, a cup at a time, and blend thoroughly. Turn out onto a lightly floured board and knead 1-2 minutes. Wrap in waxed paper and chill until firm (about an hour).
- Preheat oven to 325 degrees F (170 degrees C).
- Roll out to approximately 1/8 inch thickness on a lightly floured board and cut into desired shapes. Place on greased baking sheets and bake for 8 - 10 minutes.
- Remove from sheets and cool on racks; may be decorated with piped icing or whatever else you like!
Nutrition Facts : Calories 65.9 calories, Carbohydrate 10.8 g, Cholesterol 8.5 mg, Fat 2.2 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 62 mg, Sugar 4.4 g
GRANDMA'S PEPPARKAKOR ~ SWEDISH SPICE COOKIES
This is a family favorite! Grandma always had plenty of cookies for Thanksgiving and Christmas. She was known for her Pepparkakor and Spritz. I'm the only one that has carried on the tradition. My brothers in-law only get these little gems when I make them!
Provided by Debbie Sue
Categories Cookies
Time 5m
Number Of Ingredients 9
Steps:
- 1. GRANDMA'S DIRECTIONS Sift flour with soda and spices. Cream butter and sugar, add syrup and egg. Add dry ingredients. Mix until well blended. (form dough into a ball) Roll out thin, about 1/16 of an inch, on floured board, and cut into shapes. Bake at 400 degrees for about 5 minutes.
- 2. THIS IS WHAT WORKS FOR ME After the dough is formed into a ball, divide into 4 smaller balls, wrap in plastic wrap and chill for about 30 minutes or so. I also roll the dough between 2 pieces of parchment paper. Cut into shapes, pop the sheet into the freezer for a couple of minutes. It makes it easy to remove the cut outs from the parchment.
- 3. **** Not stated in Grandma's directions, YOU KEEP ROLLING ALL YOUR TRIMMINGS, UNTIL ALL THE DOUGH IS GONE! It's a labor of love!
SWEDISH PEPPARKAKOR CAKE
This traditional Swedish spice cake is perfect to have on hand for the Christmas holiday season. This is an incredibly easy recipe and perfect for your children to help make and bake.
Provided by claudia in ny
Categories World Cuisine Recipes European Scandinavian
Time 55m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a bread pan.
- Mix flour, sugar, cinnamon, baking soda, baking powder, and cloves in a large bowl.
- Beat egg and milk together in a separate bowl; add to flour mixture and stir to moisten dry ingredients evenly. Pour mixture into a bread pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 37.9 g, Cholesterol 12.8 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 65.7 mg, Sugar 25.8 g
SWEDISH CHRISTMAS GINGER SNAPS (PEPPARKAKOR)
Steps:
- Put butter into a large mixing bowl. Combine water, brown sugar, cinnamon, ginger, and cloves in a saucepan. Heat to boiling, boil 1 minute, stirring. Pour hot spice mixture over butter; stir to melt butter. Sift flour, measure 2 cups, and sift again with baking soda. Add to spice mixture; stir to blend thoroughly. Cover dough tightly or wrap in waxed paper or aluminum foil. Chill in refrigerator 12 hours or overnight. Cut off small, workable portions of dough. Roll each out very thin (about 1/8" thick) on a lightly floured board. Cut into shapes with fancy cooky cutters. With flexible spatula, lift cookies onto greased baking sheet. Bake in a moderately hot oven (375 degrees farenheit) about 8 minutes or until lightly browned. Cool on wire racks. Make icing: Beat egg whites until stiff but not dry. Beat in vanilla and enough powdered sugar so that mixture holds soft peaks when beater is lifted. Spoon icing into force bag. Decorate cooled cookies. Variation: Do not roll out chilled dough. Instead, pinch off small portions and roll, between palms, into balls about 3/4" in diameter. Drop balls into granulated sugar to coat all sides. Bake as for cut-out cookies.
PEPPARKAKOR - TRADITIONAL SCANDINAVIAN SUGAR AND SPICE COOKIES
Great for Christmas or anytime of year- especially with coffee or cocoa AND they are lowfat too! If you like them spicier feel free to UP the ginger and/or use FRESH! World Tour 2005 Sweden Desserts
Provided by Mamas Kitchen Hope
Categories Dessert
Time 1h
Yield 60 cookies, 60 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and sugar.
- Add eggs and molasses and beat well.
- Mix all dry ingredients in separate bowl.
- Add dry mix to wet 1/2 cup at a time, mixing well after each addition to make a stiff dough.
- Roll dough into teaspoon size balls and roll in more granulated sugar.
- Bake on greased baking sheet at 350 for 8-10 minutes.
Nutrition Facts : Calories 87.6, Fat 2.6, SaturatedFat 1.5, Cholesterol 12.3, Sodium 85.4, Carbohydrate 15.3, Fiber 0.3, Sugar 8.2, Protein 1.1
GINGERBREAD DOUGH / PEPPARKAKOR
Steps:
- In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and cream to make a stiff dough. Chill at least 30 minutes or until firm.
- Preheat oven to 375 degrees F.
- On a lightly floured surface, roll the dough out to 1/8 to 1/16-inch thickness and cut into desired shapes using cookie cutters. (The thinner you roll the dough, the crispier the cookies will be). Place about 2 inches apart on the baking sheet. Bake cookies for 8 to 10 minutes until lightly browned. Slide cookies and parchment off the baking sheet onto the countertop to cool. Dip cooled cookies into melted white chocolate to decorate, or decorate with Royal Icing.
- Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.
- Gingerbread House/Box: Cut paper patterns for the gingerbread house: Five rectangles, 3 by 5 inches, to make the floor, walls and roof of the house, and two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
- Bake at 375 degrees F for about 15 minutes until dough feels firm.
- Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
- Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
- Glue sides of house to base and at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
- Glue two pieces together to make the roof of the house, but do not attach roof to the house. (Fill house with cookies, then place roof on top).
- Yield: One recipe of dough makes one house
SWEDISH PEPPARKAKOR
Crunchy, but not hard, spicy gingerbread cookies from Sweden. You can omit the egg to make it more cracker-like. If you prefer a little softer cookie, leave on the tray for a minute or two before moving to the cooling rack.
Provided by Greta Gerdie
Categories World Cuisine Recipes European Scandinavian
Time 1h35m
Yield 48
Number Of Ingredients 13
Steps:
- Mix all-purpose flour, pastry flour, baking soda, cloves, cinnamon, salt, ginger, and black pepper together in a bowl and set aside.
- Combine molasses, sugar, and maple syrup in a small saucepan over low heat. Stir constantly to dissolve and remove from heat when a small foam rises to the surface, about 3 minutes. Continue stirring and allow to cool slightly; add butter and let cool to room temperature. Add egg.
- Pour molasses mixture into flour mixture in the bowl and mix until crumbles hold together when pressed. Knead for 2 minutes, focusing on any dry bits. Form into a flat log and wrap tightly in plastic wrap. Place in the refrigerator for 1 hour to overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
- Cut dough log into small sections and allow to warm up slightly before rolling out between 2 layers of parchment paper to 1/8-inch thickness. Cut shapes with a floured cookie cutter or pastry wheel. Place cookies on the prepared baking sheets.
- Bake in the preheated oven for 8 to 12 minutes; remove cookies before they brown. Cool on a rack.
Nutrition Facts : Calories 41.1 calories, Carbohydrate 7.2 g, Cholesterol 6 mg, Fat 1.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 34.2 mg, Sugar 2.8 g
PEPPARKAKOR (SWEDISH GINGER COOKIES)
Popular Swedish cookies. I have these posted on another site and have received several glowing reviews.
Provided by Vicki Butts (lazyme)
Categories Cookies
Time 25m
Number Of Ingredients 9
Steps:
- 1. Heat molasses in small saucepan to boiling point. Boil 1 minute.
- 2. Add sugar and butter and stir until butter is melted. Cool.
- 3. Beat in egg.
- 4. Sift together flour, salt, soda and spices.
- 5. Add to first mixture and mix thoroughly. Cover bowl tightly and chill overnight.
- 6. Roll out a portion of the dough at a time on lightly floured pastry cloth. Roll out thin.
- 7. Cut into desired shapes.
- 8. Bake in a moderate oven (350F) 6 to 8 minutes.
- 9. Notes: The dough may be shaped into a roll and wrapped in waxed paper. Chill thoroughly overnight or longer.
- 10. Slice thin and bake in moderate oven (350F). These should be stored in an air-tight container - allow flavor to "ripen".
SWEDISH PEPPARKAKOR (GINGER COOKIES)
Number Of Ingredients 12
Steps:
- Sift together flour, spices, salt and baking soda. Set aside. Cream butter and sugar until light and fluffy. Beat in the egg, then molasses and orange zest. Stir in dry ingredients. Wrap the dough in plastic wrap and chill well, several hours or overnight. Roll out the dough on a lightly floured board an even 1/8 inch thick. Cut with a cookie cutter and place the cookies on a greased baking sheet. Bake in a pre-heated 375 degree oven about 7 -9 minutes or until lightly browned around the edges. Watch carefully as they burn easily. Cookies must be of even thickness in order to brown evenly.
PEPPARKAKOR II
This is about as Swedish a cookie as you can find! The dough is rolled thin, and cut into many shapes, the most commonly used is the pig!
Provided by Sue Haynes
Categories World Cuisine Recipes European Scandinavian
Yield 36
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (190 degrees C).
- In a large bowl, cream the butter and sugar. Stir in egg, corn syrup, orange juice, and orange zest. Sift together the flour, baking soda, cinnamon, ginger, and cloves; stir into the creamed mixture until combined.
- Roll dough out to 1/8 inch thickness, and cut into shapes with cookie cutters. Bake for 8 to 10 minutes in the preheated oven. Cool cookies on wire racks.
Nutrition Facts : Calories 126.6 calories, Carbohydrate 18.5 g, Cholesterol 18.5 mg, Fat 5.3 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.3 g, Sodium 108.6 mg, Sugar 8.7 g
GINGERSNAPS (PEPPARKAKOR)
Christmas just wouldn't be Christmas without these cookies on the Smorgasboard table. We cut them in all kinds of shapes, stars, hearts, goats, reindeer, you name it. Don't just save them for the holidays, however, these are great any time of the year. It's key to roll these very thin before cutting out, as that is what gives the cookie it's traditional "snap". These cookies are a bit of work, but the dough freezes beautifully, so make a batch of dough, cut and bake a few, then freeze the rest for another day.
Provided by IngridH
Categories Dessert
Time 40m
Yield 100 cookies, 20 serving(s)
Number Of Ingredients 9
Steps:
- Bring sugar, syrup, ginger, and cloves to a boil in a medium saucepan.
- Place the butter in a large mixing bowl.
- Add the baking soda to the sugar mixture, then pour over the butter.
- Stir until the butter is melted.
- Add the egg and flour. Mix until thoroughly blended.
- Knead the dough, then place in the refrigerator to chill.
- Roll out the dough on a floured board to 1/16 inch thickness.
- Using a knife or fancy cookie cutters, cut the dough into shapes.
- Place cookies on a greased (or nonstick) baking sheet.
- Bake at 325F for 8-10 minutes.
- Cookies will firm up as they cool.
- Re-roll the scraps and repeat until all of the dough is used.
SWEDISH GINGERSNAPS PEPPARKAKOR
Steps:
- Mix sugar, eggs, molasses, shortening and butter thoroughly. Mix dry ingredients; add to sugar and egg to mke a soft dough. Chill, covered, for at least 24 hours. Heat oven to 375 degrees. Roll out small amount of dough t a time, about 1/8 inch or less thick on lightly floured cloth covered board. ( or parchment paper). Cut with cookie cutters. Place on ungreased baking sheet.Decorate with colored sugars, bits of citron and candied cherries. Bake 6. When cool decorate with white frosting if desired.
PEPPARKAKOR
Pepparkakor are Swedish Christmas cookies.
Provided by Mill City Wini
Categories World Cuisine Recipes European Scandinavian
Time 2h25m
Yield 60
Number Of Ingredients 10
Steps:
- Cream together the butter and sugar in a bowl. Stir in the syrup and eggs. Sift together the flour, salt, cinnamon, ginger, allspice, and cloves in a separate bowl; add to the butter mixture; knead into a stiff dough. Pat into a flat circle, and wrap in waxed paper. Refrigerate at least 2 hours.
- Preheat oven to 350 degrees F (175 degrees C). Roll the dough out onto a lightly-floured surface to about 1/2-inch thickness. Cut the dough using a star-shaped cookie cutter. Place cookies one inch apart on ungreased cookie sheets.
- Bake in preheated oven until the edges are golden brown, about 10 minutes. Allow to cool to room temperature before serving.
Nutrition Facts : Calories 74.9 calories, Carbohydrate 10.7 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 44.3 mg, Sugar 5.3 g
PEPPARKAKOR(SWEDISH PEPPER HEARTS)
Source: Jan Baumer, LaPorte County Public Library, LaPorte, Ind. "According to an old Swedish custom, if you place a pepparkakor in the palm of your hand, make a wish and tap the cookie, breaking it into three pieces, your wish will come true."--LaPorte Herald-Argus, November 11, 1997 Prep time does not reflect the 2 hour chill time. Posted for ZWT3
Provided by Julie Bs Hive
Categories Dessert
Time 7m
Yield 4 dozen
Number Of Ingredients 9
Steps:
- Mix flour, spices and baking soda; set aside. In a large bowl, beat butter and sugar with electric mixer until blended. Beat in water gradually; beat in flour until well blended; dough will be soft.
- Divide into four sections. Shape each fourth into a one-inch-thick circle on a piece of plastic wrap. Wrap in plastic and refrigerate for at least 2 hours.
- Heat oven to 375 degrees. Lightly grease cookies sheets. On a lightly floured surface, with a floured rolling pin, roll a quarter of the dough at a time to one-eighth-inch thick. Cut out three-inch-wide hearts. Place one inch apart on cookie sheets and bake 5 to 7 minutes or until lightly browned.
- Cool on cookie sheets for 2 minutes. Remove to wire rack to cool. May be frosted with butter icing, using maraschino cherry juice instead of milk to make the frosting.
Nutrition Facts : Calories 1282.7, Fat 48.1, SaturatedFat 29.5, Cholesterol 122, Sodium 807.9, Carbohydrate 198.1, Fiber 6.1, Sugar 75.5, Protein 17
PEPPARKAKOR - SUGAR & SPICE COOKIES
Steps:
- 1. Cream butter and sugar. 2. Add eggs and molasses and beat well. 3. Mix all dry ingredients in separate bowl. 4. Add dry mix to wet 1/2 cup at a time, mixing well after each addition to make a stiff dough. 5. Roll dough into teaspoon size balls and roll in more granulated sugar. 6. Bake on greased baking sheet at 350 for 8-10 minutes.
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