Swedish Ginger Cookies (Pepparkakor)
These Swedish Ginger Cookies (Pepparkakor) are a Christmas tradition that is sure to bring the festive spirit into your home.
Ingredients
Scale
Dry ingredients:
- 3 cups flour
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cloves
- 2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon orange zest
For Creaming:
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 cup room temperature butter (not melted or cold!)
Wet Ingredients:
- 1 egg
- 2 tablespoon maple syrup
Instructions
- In a medium sized bowl, mix together dry ingredients. Set aside.
- In a stand mixer, cream together sugar and butter. Add the egg and syrup
- Slowly add in the dry ingredients. I add it in 3 increments.
- Wrap up the dough and refrigerate for at least 3 hours.
- When you are ready to bake, set the dough out and bring it to room temperature. Preheat oven to 350F degrees.
- Lightly flour a clean work surface (using as little flour as possible) Take 1/4 of the dough at a time, then roll out the dough to an 1/8 inch thick. Cut to desired shape with a cookie cutter. (If you want to hang them on your tree, a straw works nice to cut a hole) Transfer to a baking sheet lined with parchment paper or a baking mat.
- Bake for 7-10 minutes, depending on your oven. The edges should be crisp but not too dark. Allow them to cool.
- In Sweden, the cookies are plain but I added a little bit of icing for festive fun. This step is optional.