Best Swedish Spice Cookies Muskotsnittar Recipes

Traditional Pepparkakor (Swedish Spice Cookies) image

Provided by BecR2400

Categories Dessert

Time 55m

Yield 3 1/2 dozen cookies, 42 serving(s)

Number Of Ingredients 10

3 1/2 cups flour
2 teaspoons ginger
2 teaspoons cinnamon
2 teaspoons cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup butter (do NOT use margarine) or 1 cup shortening (do NOT use margarine)
1 egg
1/2 cup molasses (I use "Grandma's Original" unsulphured molasses)

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.

Martha's Speculaas Cookies image

Provided by Martha Stewart

Yield Makes about 24

Number Of Ingredients 15

3 cups unbleached all-purpose flour, plus more for dusting
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1 teaspoon freshly ground cardamom
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon freshly ground mace
1/4 teaspoon freshly ground white pepper
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
1 cup dark brown sugar
1/2 cup granulated sugar
1/3 cup whole milk

Steps:

In a medium bowl, whisk together flour, baking soda, salt, and spices.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and sugars on medium speed until light and fluffy, 2 minutes. Reduce speed to low; beat in half the flour mixture. Beat in milk, followed by remaining flour mixture. Shape dough into a flat disk, wrap in plastic, and refrigerate until firm, at least 2 hours or up to overnight.
Line three baking sheets with parchment. Dab speculaas mold all over with a small piece of dough (this provides a light buttery coating that prevents sticking). Generously sprinkle mold with flour, tapping to remove excess. Take a piece of dough that is roughly the same size as the mold; using your palm, press into mold. Using a long, thin knife, scrape off excess dough. Invert mold over a prepared baking sheet; rap far end of the mold against the sheet, holding it at an angle to release the formed cookie. Sprinkle mold with more flour; repeat with remaining dough. Gather scraps (refrigerate if dough gets too soft) and form more cookies. Freeze at least 30 minutes.
Preheat oven to 350 degrees. Bake until firm and golden, 15 to 20 minutes. Transfer parchment with cookies to wire racks; let cool completely.

Grandma's Pepparkakor ~ Swedish Spice Cookies image

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!