Pepparkakor Gingerbread Cookies Vete Katten Bakery Sweden
Transport your taste buds to the charming bakeries of Sweden with the recipe for Pepparkakor Gingerbread Cookies, inspired by the beloved Vete Katten Bakery. These thin, crisp cookies are infused with warm spices such as ginger, cinnamon, cloves, and cardamom, creating a fragrant and irresistible treat perfect for the holiday season. Enhanced by the richness of dark syrup (molasses) and heavy cream, the dough is chilled overnight to develop deep, robust flavors, ensuring every bite is a delight. Rolled to perfection and baked until golden, these Scandinavian cookies are perfect for festive shapes and pair beautifully with coffee or mulled wine. Ideal for gifting or savoring at home, this classic Swedish recipe is a must-try for anyone seeking authentic, spiced gingerbread cookies with a delicate texture.
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Ingredients
- 150 grams Unsalted butter
- 200 grams Granulated sugar
- 150 grams Dark syrup (molasses)
- 100 ml Heavy cream
- 420 grams All-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Ground ginger
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground cloves
- 1 teaspoon Ground cardamom
- 0.5 teaspoon Salt
Directions
Step 1
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the granulated sugar and dark syrup until fully combined and smooth. Remove from heat and let the mixture cool slightly.
Step 2
Once cooled, stir in the heavy cream until well incorporated. Set aside.
Step 3
In a large bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground cardamom, and salt.
Step 4
Slowly add the butter-syrup mixture to the dry ingredients and mix until a smooth dough forms. The dough will be sticky, but this is normal.
Step 5
Wrap the dough in plastic wrap and chill in the refrigerator for at least 3 hours, or preferably overnight, to allow the flavors to develop and the dough to firm up.
Step 6
Preheat the oven to 175°C (350°F). Line baking sheets with parchment paper.
Step 7
On a floured surface, roll out the chilled dough to a thickness of about 2-3mm. Use your favorite cookie cutters to cut out shapes, such as hearts, stars, or traditional gingerbread men.
Step 8
Place the cut-out cookies on the prepared baking sheets, leaving a little space between each cookie.
Step 9
Bake in the preheated oven for 7-8 minutes or until the edges start to turn golden brown. Be careful not to overbake, as the cookies will crisp up as they cool.
Step 10
Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Step 11
Store the cooled cookies in an airtight container at room temperature for up to 2 weeks. Enjoy with a cup of coffee or mulled wine!
Nutrition Facts
| Serving size | (1040.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4187.5 |
| Total Fat 166.6g | 0% |
| Saturated Fat 95.7g | 0% |
| Cholesterol 432.1mg | 0% |
| Sodium 2569.0mg | 0% |
| Total Carbohydrate 642.3g | 0% |
| Dietary Fiber 15.8g | 0% |
| Total Sugars 306.3g | |
| Protein 45.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 473.7mg | 0% |
| Iron 27.4mg | 0% |
| Potassium 2759.5mg | 0% |
Source of Calories