Swedish Pepparkakor Cookies with Cardamom and Ginger
Fragrant and spiced, these thin and crispy cookies are a festive treat, perfect for the holidays.
Preparation
Get these tasks done before you start cooking.
Making the Dough
- 1
Sift dry ingredients
In a medium bowl, sift together flour, baking soda, ginger, cardamom, cinnamon, cloves, black pepper, and salt. Set aside.
- 2
Cream butter and sugar
In a large bowl, cream the butter and sugar together until light and fluffy.
- 3
Incorporate molasses and egg
Add molasses and egg to the butter mixture and beat until well incorporated.
Combining and Chilling
- 1
Form the dough
Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
- 2
Chill the dough
Divide the dough in two, flatten into disks, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.
Tip: Ensure the dough is thoroughly chilled to avoid sticking. Pro Tip: Chill the dough disks on a baking sheet for extra stability.
How to Make Swedish Pepparkakor Cookies with Cardamom and Ginger
Total time: 3 h 20 min · Yields 4 servings
- 1
Roll out the dough
Use a floured surface to roll each disk to 1/8-inch thickness.
- 2
Cut out shapes
Use cookie cutters of your choice to cut out shapes. Transfer to lined baking sheets.
- 3
Bake
Preheat oven to 350°F (175°C). Bake cookies for 8-10 minutes or until edges are lightly browned.
Chef's Tips
Frequently asked questions
Explore more from TastyFood
Looking for something different? Browse by category.