Pepparkakor Ginger Cookies
Delight your taste buds with the rich, spiced flavors of traditional Swedish Pepparkakor Ginger Cookies! These thin, crisp cookies are infused with a warming blend of ginger, cinnamon, cloves, and cardamom, balanced perfectly by the deep sweetness of molasses and a touch of creamy vanilla. Perfect for holiday baking or cozy afternoons, Pepparkakor cookies are easy to roll out and shape into festive designs, making them as fun to create as they are to eat. With their irresistible crunch and aromatic spices, these classic ginger cookies are a must-try for any baking enthusiast. Serve them with coffee, tea, or a glass of milk, or package them beautifully as gifts for loved ones. Enjoy a batch of these timeless Swedish treats and fill your kitchen with the comforting aroma of the holidays!
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Ingredients
- 3 cups all-purpose flour
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground cardamom
- 2 teaspoons baking soda
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.75 cup molasses
- 0.25 cup heavy cream
- 1 teaspoon vanilla extract
Directions
Step 1
In a large mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground cardamom, and baking soda until well combined. Set aside.
Step 2
In a separate bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes using a hand or stand mixer on medium speed.
Step 3
Add the molasses, heavy cream, and vanilla extract to the creamed butter and sugar. Beat until fully incorporated.
Step 4
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a dough forms. The dough will be slightly sticky.
Step 5
Divide the dough into two portions and wrap each tightly in plastic wrap. Refrigerate for at least 2 hours or overnight for easier handling.
Step 6
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
Step 7
On a lightly floured surface, roll out one portion of dough to about 1/8-inch thickness. Use cookie cutters to cut the dough into desired shapes, such as stars, hearts, or rounds.
Step 8
Carefully transfer the shaped cookies to the prepared baking sheets, spacing them approximately 1 inch apart.
Step 9
Bake the cookies in the preheated oven for 8-10 minutes or until the edges are firm and just beginning to brown. Keep a close eye to prevent overbaking.
Step 10
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Repeat the rolling, cutting, and baking process with the remaining dough.
Step 12
Once cooled, store the Pepparkakor in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.
Nutrition Facts
| Serving size | (998.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3831.9 |
| Total Fat 120.4g | 0% |
| Saturated Fat 68.7g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 308mg | 0% |
| Sodium 2657.6mg | 0% |
| Total Carbohydrate 663.8g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 381.0g | |
| Protein 38.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 642.5mg | 0% |
| Iron 29.2mg | 0% |
| Potassium 4002.5mg | 0% |
Source of Calories