These Swedish gingerbread cookies, or pepparkakor, are thin, crispy, and full of warm spices. They’re perfect for the holidays—or any day you want a tasty treat!
Making them is so much fun, especially when you get to roll out the dough and cut them into festive shapes. I love to decorate mine with icing, making every cookie a little work of art!
Key Ingredients & Substitutions
Granulated Sugar: Standard in most recipes, but you can substitute with brown sugar for a deeper, molasses-like flavor. I often add a bit of brown sugar since it gives the cookies a lovely warmth.
Dark Syrup or Molasses: Traditional svart sirap adds a special flavor, but you can use light molasses or even honey in a pinch. Honey will change the taste slightly, but it still works nicely!
Unsalted Butter: Use unsalted butter to control the saltiness in your cookies. If you need a dairy-free option, you can substitute with coconut oil or a plant-based butter. Just make sure it’s softened for easy mixing!
Spices: Ginger, cinnamon, and cloves are key to this recipe. Feel free to adjust these spices based on your taste—adding a bit more ginger creates a wonderful kick. If you’re out of cardamom, skip it or replace it with nutmeg for a unique flavor twist!
All-Purpose Flour: For gluten-free cookies, swap in a gluten-free flour blend. Just keep in mind that the texture might change a bit, so experiment with the flour until you find what you like best!
How Do I Roll Out the Dough Without It Sticking?
Rolling out the dough can be tricky, but here are some simple tips to avoid sticking:
- Use plenty of flour on both your work surface and rolling pin. Don’t be shy—keep it well-floured!
- Roll the dough to about 1/8 inch thickness. If it’s too thick, the cookies won’t be as crispy.
- Chill the dough adequately as this helps make it firmer, reducing stickiness while rolling.
- If you struggle with sticking, try rolling the dough between two sheets of parchment paper. This way, you can avoid adding too much extra flour!
With these tips, you’ll be rolling out perfectly thin cookies in no time!
Swedish Gingerbread Cookies (Pepparkakor)
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (200g) granulated sugar
- 1 cup (240ml) dark syrup or molasses (traditionally Swedish svart sirap or black treacle)
- 1/2 cup (115g) unsalted butter, softened
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp ground cloves
- 1/2 tsp ground cardamom (optional but authentic)
- 1/4 tsp salt
- 1 tsp baking soda
- 3 1/2 cups (440g) all-purpose flour
For the Decoration:
- Icing made with powdered sugar and a little water or egg white
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and approximately 5-7 minutes to bake each batch. Plus, you’ll need some chilling time of at least 1 hour for the dough. Overall, set aside about 2 hours to complete the cookies and let them cool before decorating!
Step-by-Step Instructions:
1. Prepare the Syrup Mixture:
In a medium saucepan, combine the granulated sugar, dark syrup (or molasses), and softened butter. Heat gently over low heat, stirring with a wooden spoon until the butter is melted and the mixture is smooth. Once combined, remove from heat and let it cool slightly.
2. Mix the Dry Ingredients:
While your syrup mixture cools, grab a large mixing bowl. Sift together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground cardamom (if using), salt, and baking soda. This helps to remove any lumps and evenly distribute the spices.
3. Combine and Form Dough:
Pour the cooled syrup mixture into the bowl with the flour and spices. Stir everything together until a dough begins to form. If the dough seems too sticky, add a little more flour until it’s manageable.
4. Chill the Dough:
Divide the dough into two portions. Wrap each portion tightly in plastic wrap and place them in the refrigerator for at least 1 hour (or overnight, if you prefer). This makes it easier to roll out and cut later on!
5. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
6. Roll Out the Dough:
On a lightly floured surface, take one portion of the chilled dough and roll it out very thinly (about 1/8 inch or less is ideal). Use flour as needed to prevent sticking.
7. Cut Out Shapes:
Use cookie cutters to cut out fun shapes from the rolled dough. Classic shapes include circles, hearts, stars, and festive holiday designs. Place the cookies on the prepared baking sheets, leaving about 1 inch of space between each one.
8. Bake the Cookies:
Bake the cookies in the preheated oven for about 5-7 minutes. Watch them closely—they’re done when they’re firm and slightly darker around the edges. Be careful not to overbake them!
9. Cool Down:
Once baked, remove the cookies from the oven and let them cool on wire racks. This will help them stay crisp!
10. Decorate the Cookies:
Once the cookies are completely cool, you can decorate them with royal icing. To make the icing, mix powdered sugar with a few teaspoons of water or lightly beaten egg white until smooth. Use a piping bag or a plastic sandwich bag with a corner snipped to create beautiful designs!
11. Store and Enjoy:
Let the icing harden before storing your cookies in an airtight container. Enjoy your delicious homemade Swedish gingerbread cookies with family and friends!
These cookies are not just a treat; they’re a wonderful way to bring a little Swedish tradition and warmth into your home. Happy baking!
Can I Use Honey Instead of Dark Syrup or Molasses?
Yes, you can substitute honey for dark syrup or molasses! Keep in mind, the flavor will be a bit different—honey will be sweeter and lighter, but it still works well in the recipe.
How Should I Store the Gingerbread Cookies?
Store the cooled gingerbread cookies in an airtight container at room temperature for up to 2 weeks. If decorated with icing, ensure the icing is completely hardened before stacking the cookies to avoid smudging!
Can I Freeze These Cookies?
Absolutely! You can freeze the cookie dough before baking or freeze the baked cookies. Wrap the dough tightly in plastic wrap and place it in an airtight container for up to 3 months. Baked cookies should also be stored in an airtight container and can be frozen for up to 3 months. Thaw before decorating or enjoying!
What if My Dough Is Too Sticky to Roll Out?
If your dough feels too sticky, simply sprinkle a little more flour on your work surface and on top of the dough. You can also chill it for another 30 minutes to make it easier to handle. Just ensure it’s not too dry, as that can lead to tough cookies!
