Nonny's Pepparkakors
Experience the warm, spiced nostalgia of "Nonny's Pepparkakors," a classic Swedish gingerbread cookie recipe that's perfect for the holiday season or any time you crave something cozy and flavorful. These paper-thin, crisp cookies are infused with a harmonious blend of cinnamon, ginger, and cloves, enhanced by the richness of dark molasses and the creaminess of heavy cream. The dough, chilled overnight to deepen the flavors, rolls out beautifully for creating festive shapes with your favorite cookie cutters. With just 10 minutes of baking time, these aromatic treats fill your home with the irresistible scent of Scandinavian tradition. Perfect for gifting, decorating, or enjoying alongside a cup of tea, these spiced cookies only get better with time, making them an essential addition to your holiday baking repertoire.
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Ingredients
- 230 grams unsalted butter
- 200 grams granulated sugar
- 120 milliliters dark molasses
- 60 milliliters heavy cream
- 360 grams all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 0.5 teaspoons salt
Directions
Step 1
In a medium saucepan, melt the butter over low heat. Stir in the granulated sugar and dark molasses, and mix until well combined. Remove from heat and let cool for 5 minutes.
Step 2
Stir in the heavy cream and set aside to cool further to room temperature.
Step 3
In a large mixing bowl, sift together the all-purpose flour, ground cinnamon, ground ginger, ground cloves, baking soda, and salt.
Step 4
Gradually add the cooled butter mixture to the dry ingredients and stir until a smooth dough forms.
Step 5
Flatten the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 2 hours or overnight to allow the flavors to develop.
Step 6
Preheat your oven to 175°C (350°F) and line baking sheets with parchment paper.
Step 7
On a lightly floured surface, roll out the dough to about 3-4 mm (1/8 inch) thick. Use cookie cutters to cut out desired shapes and place them on the prepared baking sheets, leaving a small space between each cookie.
Step 8
Bake for 8-10 minutes, or until the edges of the cookies are lightly browned. Keep a close eye as these can brown quickly.
Step 9
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container for up to 2 weeks. They taste even better after a day or two as the spices meld together.
Nutrition Facts
| Serving size | (630.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3021.7 |
| Total Fat 217.8g | 0% |
| Saturated Fat 127.1g | 0% |
| Cholesterol 569.3mg | 0% |
| Sodium 2544.7mg | 0% |
| Total Carbohydrate 298.4g | 0% |
| Dietary Fiber 3.8g | 0% |
| Total Sugars 290.8g | |
| Protein 2.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 368.7mg | 0% |
| Iron 6.6mg | 0% |
| Potassium 1896.2mg | 0% |
Source of Calories