Pepparkakor (Swedish Gingersnaps)
Try this Pepparkakor (Swedish Gingersnaps) recipe, or contribute your own.
Try this Pepparkakor (Swedish Gingersnaps) recipe, or contribute your own.
- 1 tablespoon ground ginger
- 2 tablespoons ground cinnamon
- 1 tablespoon baking soda
- 2 teaspoons ground cardamom
- 1 tablespoon ground cloves
- 300 grams butter (2 sticks + 5 tablespoons) at room temperat
- 2 cups + 2 tablespoons sugar
- 7 tablespoons (just under 1/2 cup) light syrup (i like lyle’s go
- 3/4 cup + 1 tablespoon water
- 6 cups + 2 tablespoons all-purpose flour or use white who
- also needed: cookie cutters parchment paper, a clean workspace, and holiday spirit
- Carbohydrate 0.0629139501137509 g
- Cholesterol 4.88050000990176 mg
- Fat 1.84515465374217 g
- Fiber 0.03512799935224 g
- Protein 0.0238945000462951 g
- Saturated Fat 1.16704659236761 g
- Serving Size 1 1 Serving (2g)
- Sodium 13.1105950265957 mg
- Sugar 0.027785950761511 g
- Trans Fat 0.130455385263716 g
- Calories 17 calories
Step-by-step
- Add all the ingredients, except about 1 cup of the flour, to the bowl of a large mixer.
- Mix on low to medium speed until well combined.
- Empty the dough onto a work surface and add the last bit of flour.
- Form into a ball and wrap with plastic wrap.
- Place in the refrigerator for at least one night.
- Remove dough from the refrigerator and let warm up a bit.
- Preheat oven to 400 degrees Fahrenheit.
- Line baking sheets with parchment paper.
- Working on a lightly floured work surface, take a small chunk of the dough.
- Knead it a bit and form it into a ball.
- Roll it out until it’s very thin (thinner than your average sugar cookie).
- Every now and then lift the rolled dough up from the table and make sure it’s not sticking to the work surface.
- Add a little more flour to the work surface or rolling pin as necessary.
- When the dough has been rolled thin, use the cookie cutters to press out shapes.
- When you have filled the dough with shapes, peel away the surrounding dough.
- Transfer the cut shapes onto a cookie sheet.
- Bake for 3½ to 5 minutes.
- Keep a close eye on the cookies as they can burn quickly.
- Let the cookies cool a bit on the baking sheet and then transfer them to a wire rack to cool more.
- They should be thin and crispy when cooled.
- Repeat with the remaining dough.
- Wrap any unused dough in plastic and transfer it back to the refrigerator for another day.
My Swedish Gingersnap Adventure: A Holiday Baking Journey
The aroma of warm spices fills my kitchen, a comforting scent that instantly transports me back to childhood holidays. Today, I'm sharing a recipe that’s become a cherished tradition in my family: Pepparkakor, or Swedish gingersnaps. These delicate, crisp cookies are more than just a treat; they’re a taste of home, a symbol of warmth, and a delightful project for a cozy afternoon.
My grandmother, a woman whose hands always seemed to hold the magic of baking, taught me this recipe. She'd spend hours in the kitchen, her movements precise and rhythmic, the scent of ginger and cinnamon swirling around her like a comforting hug. I remember watching her roll out the dough, so thin it was almost translucent, the cookie cutters transforming the simple dough into whimsical stars, hearts, and festive shapes. Each cookie was a tiny work of art, a testament to her love and skill. Making these cookies isn't just about following a recipe; it’s about carrying on a tradition, a connection to generations past.
The beauty of Pepparkakor lies in their simplicity. The ingredients are familiar, readily available, and the process is surprisingly straightforward. However, there’s a certain finesse to it, a delicate dance between rolling the dough thin enough to achieve that signature crispness, yet thick enough to prevent burning. It's a process that requires patience, a quality I’ve learned to appreciate over the years, especially during the busy holiday season.
This year, as I'm preparing for the holidays, the thought of making these cookies fills me with a sense of anticipation and joy. It's a chance to slow down, to reconnect with my heritage, and to create something beautiful and delicious to share with loved ones. The act of baking itself is therapeutic, a meditative process that allows me to escape the chaos of everyday life and find solace in the rhythm of mixing, kneading, and rolling.
More than just a holiday treat, these cookies are a reminder of the importance of tradition and the simple pleasures in life. The act of gathering around the table with family and friends, sharing these delicate gingersnaps with warm mugs of cocoa or spiced tea, is a memory I cherish. The taste itself evokes a feeling of comfort and warmth, reminding me of the love and care that went into their creation.
So, this holiday season, I invite you to join me in this baking adventure. Try your hand at making Pepparkakor. Let the aroma of warm spices fill your kitchen, and allow the process to transport you to a place of peace and joy. Remember, it’s not just about the result, but the journey itself—the time spent creating, sharing, and savoring the sweetness of the season.
Ingredients
The list of ingredients is fairly straightforward, making it easy to gather everything you need:
- 1 tablespoon ground ginger
- 2 tablespoons ground cinnamon
- 1 tablespoon baking soda
- 2 teaspoons ground cardamom
- 1 tablespoon ground cloves
- 300 grams butter (2 sticks + 5 tablespoons) at room temperature
- 2 cups + 2 tablespoons sugar
- 7 tablespoons (just under 1/2 cup) light syrup
- 3/4 cup + 1 tablespoon water
- 6 cups + 2 tablespoons all-purpose flour
- Cookie cutters
- Parchment paper
- A clean workspace
- Holiday spirit!
Remember to adjust baking time according to your oven and the thickness of your cookies. These should be thin and crispy, so don't be afraid to bake them a little longer than you might a thicker cookie.
Enjoy the process, and happy baking!
