Prep 20 mins
Cook 10 mins
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
- 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.