Pepparkakor (Swedish Ginger Cookies)

READY IN: 25mins
Recipe by lazyme

Found on the internet. Posted for ZWT6.

Top Review by Brenda.

Oh my how wonderful these are! Thin, crisp, and full of flavor! I made the dough yesterday morning, covered and refrigerated until this morning. My dough was more like a really thick batter. I scooped a small amount of dough at a time onto my floured surface and worked quickly. When the dough gets warm it is not very easy to work with. I would recommend taking out a small amount and leaving the rest in the fridge. I baked the cookies on a cookie sheet lined with parchment for about 7 minutes. I gathered up the scraps I had after cutting out the rounds and as suggested in the alternate directions below, I rolled into a log, wrapped in plastic wrap and put it back in the fridge for later today. Those I will just slice and bake. Thanks for sharing, definitely worth the wait :) Made for Scandinavian region of ZWT 6.

Ingredients Nutrition


  1. Heat molasses in small saucepan to boiling point.
  2. Boil 1 minute.
  3. Add sugar and butter and stir until butter is melted.
  4. Cool.
  5. Beat in egg.
  6. Sift together flour, salt, soda and spices.
  7. Add to first mixture and mix thoroughly.
  8. Cover bowl tightly and chill overnight.
  9. Roll out a portion of the dough at a time on lightly floured pastry cloth.
  10. Roll out thin.
  11. Cut into desired shapes.
  12. Bake in a moderate oven (350F) 6 to 8 minutes.
  13. The dough may be shaped into a roll and wrapped in waxed paper.
  14. Chill thoroughly overnight or longer.
  15. Slice thin and bake in moderate oven (350F).
  16. These should be stored in an air-tight container - allow flavor to "ripen".

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