Traditional Pepparkakor (Swedish Spice Cookies)

Total Time
55mins
Prep 45 mins
Cook 10 mins

Traditional Swedish spice cookie; traditionally served on St. Lucia Day (Dec. 13). These are my sisters favorite cookie.:) (Note: you need to mix up the dough a day in advance, cover and let rest overnight).

Ingredients Nutrition

Directions

  1. Sift together dry ingredients; set aside.
  2. Cream sugar and butter.
  3. Add egg and molasses.
  4. Blend in dry ingredients thoroughly. Let dough stand overnight for easy rolling.
  5. On a well-floured board, roll out dough to 1/8 inch thickness.
  6. Cut into shapes (we usually make gingerbread people) and bake at 350 degrees for 10 minutes.
  7. NOTE: Prep time does not include time to let dough rest overnight.
Most Helpful

5 5

Let rest overnight IN refrigerator. Before putting in fridge, divide in 1/2, make "patties" and wrap in plastic, otherwise it is too hard to roll. If you don't already have one, invest in a Bethany Pastry Cloth/Disk and rolling pin cover, or it is difficult to roll. Use LOTS of flour on pastry cloth and pin cover. Can re-roll scraps once. I used 1 1/2 t each of: nutmeg, cinnamon, ginger, cardamom, in substitute for called spice. Very good. Next to impossible to do this recipe without the pastry cloth though - too sticky. Baked in convection at 400 degrees, 10 minutes, and came out just the way my Foster Signe made 'em - crisp and thin. (Roll as thin as possible).

5 5

Out of the many cookies I baked for the holidays, this was the absolute favorite.

5 5

My great-grandparents came from Sweden in 1876 - these cookies were a staple item for Christmas. I thought the recipe was lost but found it in my mother's papers. This one is identical and tastes just as good. The real secret is getting the dough temperature right and even rolling with lots of flour - my wife makes her own noodles and her maple rolling board works great.