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    You are in: Home / Recipes / Gingersnaps (Pepparkakor) Recipe
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    Gingersnaps (Pepparkakor)

    Gingersnaps (Pepparkakor). Photo by katew

    1/3 Photos of Gingersnaps (Pepparkakor)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    IngridH's Note:

    Christmas just wouldn't be Christmas without these cookies on the Smorgasboard table. We cut them in all kinds of shapes, stars, hearts, goats, reindeer, you name it. Don't just save them for the holidays, however, these are great any time of the year. It's key to roll these very thin before cutting out, as that is what gives the cookie it's traditional "snap". These cookies are a bit of work, but the dough freezes beautifully, so make a batch of dough, cut and bake a few, then freeze the rest for another day.

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    Serves: 20



    Units: US | Metric


    1. 1
      Bring sugar, syrup, ginger, and cloves to a boil in a medium saucepan.
    2. 2
      Place the butter in a large mixing bowl.
    3. 3
      Add the baking soda to the sugar mixture, then pour over the butter.
    4. 4
      Stir until the butter is melted.
    5. 5
      Add the egg and flour. Mix until thoroughly blended.
    6. 6
      Knead the dough, then place in the refrigerator to chill.
    7. 7
      Roll out the dough on a floured board to 1/16 inch thickness.
    8. 8
      Using a knife or fancy cookie cutters, cut the dough into shapes.
    9. 9
      Place cookies on a greased (or nonstick) baking sheet.
    10. 10
      Bake at 325F for 8-10 minutes.
    11. 11
      Cookies will firm up as they cool.
    12. 12
      Re-roll the scraps and repeat until all of the dough is used.

    Ratings & Reviews:

    • on August 02, 2013


      I love spice cookies and these are delicious. After they came out of the oven and cooled I was forced to make a second cup of coffee in order to be able to properly test the cookies for review. I know, it's hard work - dunk a cookie - take a bite - dunk the cookie- take a bite, but someone has to do it! LOL. I like the crispness (crisp is better for dunking after all) and the lovely spice taste and aroma are a delight. So glad that I chose to make these for ZWT 9. :D

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    • on September 17, 2011


      I made these to take to my mum's and they are delish plus plus !! I just cut rounds of the dough log after it had been in the fridge and shaped them into little rounds. I also put in some chocky chips that melted through out the dough . They are pretty yummy !!

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    • on August 25, 2011


      These cookies were very good. They seemed lighter in color and taste than the gingersnaps I'm used to eating, but still very tasty. Since I wasn't making these for Christmas, I just used a round cookie cutter. I had to make these cookies gluten free, by using GF baking flour, and would rate the finished product a "4" , but am rating the recipe 5 stars because I'm sure they would have been even better with regular flour. Made for Photo Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Gingersnaps (Pepparkakor)

    Serving Size: 1 (59 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 229.5
    Calories from Fat 60
    Total Fat 6.7 g
    Saturated Fat 4.0 g
    Cholesterol 25.5 mg
    Sodium 216.3 mg
    Total Carbohydrate 39.2 g
    Dietary Fiber 0.9 g
    Sugars 9.6 g
    Protein 3.6 g

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