Traditional Pepparkakor (Swedish Spice Cookies)

READY IN: 55mins
Recipe by BecR

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). Cardamom & finely chopped candied ginger would make nice additions to these Pepparkakor. The molasses is an essential ingredient in this recipe, you get crispy yet chewy cookies with a lovely rich subtle depth of flavor. Don't skip!

Top Review by kla

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).

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.

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