Best Pepparkakors Recipes

PEPPARKAKOR (SWEDISH GINGER COOKIES)

Steps:

• In a large bowl, whisk together the flour and baking soda. Set aside.
• In a medium saucepan set over medium heat, combine the butter, both sugars, molasses, ginger, cinnamon, orange extract, salt, cloves, and pepper. As the butter melts, whisk until the sugar dissolves and the mixture begins to simmer. Remove from heat. Cool until just warm to the touch, about 30 minutes.
• Whisk the egg into the cooled mixture until smooth. Pour over the dry ingredients and fold with a rubber spatula until no dry flour remains. Refrigerate at least 2 hours or up to 2 days.
• Heat the oven to 350 F with racks in the upper- and lower-middle positions. Line 2 baking sheets with parchment paper or silicone baking mats. Working with a tablespoonful of dough at a time, use dampened hands to roll into balls. Arrange 12 dough balls on each baking sheet, spacing evenly.
• Lay a sheet of plastic wrap over the balls on each sheet and use the bottom of a dry measuring cup to flatten each to about ¼ inch thick. Remove the plastic and bake until richly browned, 14 to 16 minutes, switching and rotating the baking sheets halfway through to ensure even baking. Cool on the sheet for 10 minutes, then transfer to a wire rack and cool completely.

SWEDISH GINGER SNAPS (PEPPARKAKOR)

Steps:

• Whisk pastry flour (or all-purpose flour and cornstarch), baking soda, salt, ginger, cinnamon and cloves together in a medium bowl. Set aside.
• Combine butter, sugar and molasses in the bowl of a stand mixer. Mix on medium speed until mixture is light and fluffy, about 3 minutes. This will take longer if you are mixing by hand. Reduce speed to low and add the egg. Mix until fully combined.
• Add flour mixture to butter mixture. Mix on low speed until just combined. Using a spatula, transfer dough to a large piece of plastic wrap. Wrap tightly and place in the refrigerator for at least 2 hours or up to one day or, alternatively, place dough in the freezer for 20 to 30 minutes. The dough will be easier to work with if it is well-chilled.
• Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place 1/2 cup of sugar in a small bowl and find a drinking glass with a flat bottom.
• Remove a portion of the dough from the refrigerator. Tearing off one small piece at a time, roll dough between your palms into a small ball about 1/2 -3/4 inch in diameter. Dough will be sticky. Place dough ball in the bowl of sugar and roll it around until it is completely coated. Place ball on prepared baking sheet.
• Continue with remaining dough until baking sheet is filled, leaving at least 1 inch of space between each dough ball on the baking sheet. Dip the bottom of the drinking glass into the bowl of sugar and press down on each ball flattening it into a disc approximately 1/4 inch thick. Be sure to dip the glass in the sugar before flattening each cookie.
• Place baking sheet in the oven and bake cookies for 8-10 minutes or until cookies are just set. Do not over bake if you want the center of the cooke to remain slightly chewy. Let cool completely on the baking sheet before transferring to a wire rack. Repeat with remaining dough, rechilling the dough as necessary if it becomes difficult to work with.

SWEDISH PEPPARKAKOR COOKIES

Steps:

• Add the sugar, honey, and milk to a small saucepan. When measuring a "scant" cup of the honey and the milk, you want to it to be just under 1/2 cup, but not closer to 1/3 cup. If you can measure in milliliters, its exactly 100 milliliters.
• Bring to a boil then turn off the heat and let cool slightly.
• Add the butter and the spices to a mixing bowl, and pour the warm syrup mixture over them. Mix until the butter is melted and everything is combined.
• Sift the baking soda, salt, and flour together, and then add to the butter and the syrup mixture. Mix until everything is evenly incorporated.
• Shape the dough into a flat disk, and chill in the fridge overnight or up to 48 hours.
• Preheat oven to 350F. Roll out dough to about 3/8" thick and cut out using cookie cutters.
• Arrange cookies on a baking sheet and bake for about 10 minutes, until slightly puffed and golden.
• Allow to cool completely before icing.
• Mix the powdered sugar with just enough water to make a smooth but thick glaze. Divide the icing into smaller batches if you want to make different colors. You can also flavor the icing with a little vanilla extract or almond extract if you'd like. For pipping lines and small designs, keep your icing pretty thick so that it won't spread, there should be a little resistance when mixing it with a whisk. For covering the entire cookie like the green and blue reindeer, add a bit more water to the icing so that it goes on smoothly and is easier to cover the whole cookie before it starts to dry and crack. Try some icing on a test cookie if you're not sure about the texture!
• For the light blue color I used, add 2-3 drops of food coloring to 1 cup or so of glaze.
• For the darker green/blue color, add a couple drops of green and blue, and a tiny touch of red to tone the color down a bit.
• Place the icing in ziplock bags or a piping bag fitted with a very small tip. Cut a tiny corner off of the ziplock bags if using. Decorate, and allow to harden completely before moving or stacking.

PEPPARKAKOR I

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!

PEPPARKAKOR (SWEDISH GINGER COOKIES)

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.

PERFECT PEPPARKAKOR

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.

TRADITIONAL PEPPARKAKOR (SWEDISH SPICE COOKIES)

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.