Ikea Pepparkakor Recipes

PEPPARKAKOR

Steps:

• Add the brown sugar, syrup and water into a saucepan.
• Bring to a boil and immediately remove the pot from the heat.
• Place the butter in the bowl of a stand mixer and add the spices.
• Pour the hot sweet mixture over it and stir until the butter melts. Let cool for 15 minutes at room temperature.
• Combine the sifted flour and baking soda and add over the mixture in the bowl of the stand mixer.
• Using the flat beater, mix everything very quickly until a soft dough forms.
• Wrap the dough in plastic wrap and let it rest in the refrigerator between 24 and 48 hours.
• Preheat the convection oven to 400 F (200°C).
• Divide the dough into 3 equal pieces.
• Start by working a piece of dough and place the other two in the refrigerator during this time.
• On a floured work surface, roll out the dough thinly and form the pepparkakor using cutters in the shape of a heart, star, tree, snowman, or others.
• Place cookies on a baking sheet lined with parchment paper, bake for 4 to 6 minutes or until light brown.
• Watch the baking closely because pepparkakor tend to burn quickly.
• Repeat the operation until all the dough set aside in the refrigerator is used up.
• Place the pepparkakor on a cooling rack and allow them to cool completely.
• Beat the egg white in a bowl.
• Add the icing sugar and vinegar and beat until the mixture is neither too runny nor too thick.
• Add a little vinegar or lemon juice if the mixture is too thick or on the contrary, add a little icing sugar if the mixture is too liquid.
• Pour the icing into a piping bag fitted with a tip and decorate the cookies.
• Carefully place each cookie on a cooling rack and allow the frosting to set in the open air for at least 2 hours.

TRADITIONAL SWEDISH PEPPARKAKOR

Steps:

• Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
• Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
• Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
• Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.

PEPPARKAKOR (SWEDISH GINGER COOKIES)

Steps:

• In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
• In a small saucepan over moderate heat, warm the corn syrup and orange zest. Add the butter and sugar and continue warming, stirring occasionally, until melted. Remove from the heat and let cool to room temperature. Add the egg and whisk to combine. Pour over the flour mixture and stir to combine. Form the dough into a ball, wrap in a double layer of plastic wrap, and chill overnight.
• Arrange racks in the upper and lower thirds of oven and preheat to 375°F. Line 2 large baking sheets with nonstick baking mats, such as Silpats, or parchment paper.
• Using a lightly floured rolling pin, roll out a portion of the dough on a lightly floured surface to a 1/4 inch thickness. Using cookie cutters, cut the dough into desired shapes, such as circles, stars, hearts, bells, gingerbread men, and Christmas trees. Transfer to the prepared baking sheets and sprinkle with the pearl sugar. Bake, switching the cookies between the upper and lower racks and rotating the baking sheets about halfway through baking, until the edges are just beginning to brown, 7 to 8 minutes. Watch the cookies carefully to make sure they don't get too brown.
• Let the cookies cool on baking sheets for 5 minutes before transferring to a wire rack to let cool completely. Continue rolling and cutting out the rest of the cookie dough and baking the cookies on cooled baking sheets. DO AHEAD: Pepparkakor can be baked ahead and kept, stored between sheets of wax paper in an airtight container, for up to 2 weeks, or frozen up to 1 month.

TRADITIONAL PEPPARKAKOR (SWEDISH SPICE COOKIES)

Steps:

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

PEPPARKAKOR (SWEDISH GINGER COOKIES)

Steps:

• Heat molasses in small saucepan to boiling point.
• Boil 1 minute.
• Add sugar and butter and stir until butter is melted.
• Cool.
• Beat in egg.
• Sift together flour, salt, soda and spices.
• Add to first mixture and mix thoroughly.
• Cover bowl tightly and chill overnight.
• Roll out a portion of the dough at a time on lightly floured pastry cloth.
• Roll out thin.
• Cut into desired shapes.
• Bake in a moderate oven (350F) 6 to 8 minutes.
• The dough may be shaped into a roll and wrapped in waxed paper.
• Chill thoroughly overnight or longer.
• Slice thin and bake in moderate oven (350F).
• These should be stored in an air-tight container - allow flavor to "ripen".

PEPPARKAKOR II

Steps:

• Preheat oven to 400 degrees F (190 degrees C).
• In a large bowl, cream the butter and sugar. Stir in egg, corn syrup, orange juice, and orange zest. Sift together the flour, baking soda, cinnamon, ginger, and cloves; stir into the creamed mixture until combined.
• Roll dough out to 1/8 inch thickness, and cut into shapes with cookie cutters. Bake for 8 to 10 minutes in the preheated oven. Cool cookies on wire racks.