Recipe by Antifreesz
This is the recipe we used for my daughters Girl Scout troop on international day about 10 years or so ago and I’ve been making ever since. I think this recipe is a little different from most Pepparkakor recipes because it uses a little maple syrup. The recipe was handed out by the troop leader and if I recall correctly, it is from the American Girl Cookbook-Kristen’s Cookbook but Iam not 100 % sure anymore-it’s been awhile;)
- 1 cup butter, room temperature
- 3 1⁄4 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1⁄2 teaspoon ground cloves
- 1 1⁄2 cups sugar
- 1 egg
- 2 tablespoons maple syrup, real if possible
- 1 tablespoon water
Directions See How It's Made
- Sift flour, baking soda, cinnamon, ginger and cloves into a medium bowl, set aside.
- Put sugar and softened butter into large bowl.
- Using a wooden spoon press the sugar and butter against the side of the large mixing bowl, then stir.
- Add egg, maple syrup, and water to the butter and sugar mixture.
- Beat the mixture until fluffy.
- Stir the dry ingredients into the mixture 1 cup at a time.
- Mix well after each cup.
- Cover bowl with plate and chill for at least 1 hour.
- Divide in half.
- Sprinkle flour on work area and rollout to 1/8 inch thickness.
- Use cookie cutters and place cutouts 2 inches apart on ungreased baking sheet.
- Bake 8 to 10 minutes in a preheated 350-degree oven until lightly browned on bottom.
- Watch carefully, they burn easily.
- Cool on wire rack.