Prep 1 hr
Cook 0 mins
Great for Christmas or anytime of year- especially with coffee or cocoa AND they are lowfat too! If you like them spicier feel free to UP the ginger and/or use FRESH! World Tour 2005 Sweden Desserts
- 177.44 ml butter, softened
- 473.18 ml sugar
- 2 eggs, beaten
- 118.29 ml molasses
- 946.36 ml flour
- 7.39 ml ground cinnamon
- 7.39 ml ground cloves
- 14.79 ml ground ginger
- 9.85 ml baking soda
- 2.46 ml salt
- Cream butter and sugar.
- Add eggs and molasses and beat well.
- Mix all dry ingredients in separate bowl.
- Add dry mix to wet 1/2 cup at a time, mixing well after each addition to make a stiff dough.
- Roll dough into teaspoon size balls and roll in more granulated sugar.
- Bake on greased baking sheet at 350 for 8-10 minutes.
Terrific flavor, awesome texture! I used parchment paper so didn't grease my pan or sugar the drops of dough. I also used a 3/4-inch cookie scoop. We got 140 cookies!!! Thank you! These are great! Update May 18, 2008: We have taken these to two different dinner parties and none were left, everyone loves them and wants the recipe! Thankyou! UPDATE: I can't make enough of these or eat enough of them!! Neither can my kids. This is our favorite!! Thanks.
My husband's mother used to make a Swedish rolled pepparkakor cookie, and the flavor of these are much, much better. Delicate and crispy on the outside, scrumptious on the inside. Perfect to serve to friends with that cup of tea. The recipe is perfect as is, I made no changes.
These taste just like the pepparkakor my grandma used to make. I added a little extra cloves and ginger and a tiny bit of nutmeg. They turned out great.