Pepparkakor Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PEPPARKAKOR



Pepparkakor image

Pepparkakor, the Swedish version of gingerbread, are crisp and spiced cookies, also known as peparkake, and pepperkake in Norway, or piparkakku in Finland.

Provided by Vera Abitbol

Categories     Dessert     Snack

Time 51m

Number Of Ingredients 20

6 cups flour (, sifted)
1 cup brown sugar
½ cup light sugar syrup
½ cup water
½ cup butter (, cut into pieces)
1 tablespoon cinnamon
1 teaspoon ground cardamom
½ teaspoon ground cloves
1 tablespoon ground ginger
1 teaspoon baking soda
2 cups icing sugar
1 egg white
2 teaspoons white vinegar (or squeezed lemon)
Stand mixer
Rolling pin
Cookie cutters
Baking sheet
Parchment paper
Cooling rack
Pastry bag

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.

Nutrition Facts : Calories 58 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 21 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

TRADITIONAL SWEDISH PEPPARKAKOR



Traditional Swedish Pepparkakor image

These thin, crispy spice cookies are a Christmas tradition in Sweden. They're usually cut into heart, flower or star shapes. Dusting your cookie cutters with flour will make it easier to cut the dough.

Provided by Eal

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h35m

Yield 100

Number Of Ingredients 11

3 ¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 cup butter
1 cup white sugar
½ cup brown sugar, packed
1 egg, beaten
2 tablespoons dark corn syrup

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.

Nutrition Facts : Calories 47.4 calories, Carbohydrate 7 g, Cholesterol 6.7 mg, Fat 1.9 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 39.9 mg, Sugar 3.2 g

SWEDISH PEPPARKAKOR COOKIES



Swedish Pepparkakor Cookies image

This traditional Swedish Pepparkakor Recipe makes deliciously crisp spice cookies with ginger, cinnamon, cardamom and clove. They're a Scandinavian Christmas tradition and they're absolutely fabulous!

Provided by Sue Moran

Categories     Dessert

Number Of Ingredients 15

3/4 cup plus 2 tablespoons granulated sugar
1/2 cup honey, scant (100 ml)
1/2 cup milk, scant (100 ml)
9 tbsp unsalted butter, room temperature
1 tsp salt
1.5 tsp ground clove
1.5 tsp ground cardamom
3 tsp ground cinnamon
1.5 tsp ground ginger
4 1/4 cup all purpose flour
1.5 tsp baking soda
3-4 cups powdered sugar, or more if planning to cover the whole cookie.
water, to thin
a few drops food coloring (optional)
pearl sprinkles (optional)

Steps:

  • Add the sugar, honey, and milk to a small saucepan. When measuring a "scant" cup of the honey and the milk, you want to it to be just under 1/2 cup, but not closer to 1/3 cup. If you can measure in milliliters, its exactly 100 milliliters.
  • Bring to a boil then turn off the heat and let cool slightly.
  • Add the butter and the spices to a mixing bowl, and pour the warm syrup mixture over them. Mix until the butter is melted and everything is combined.
  • Sift the baking soda, salt, and flour together, and then add to the butter and the syrup mixture. Mix until everything is evenly incorporated.
  • Shape the dough into a flat disk, and chill in the fridge overnight or up to 48 hours.
  • Preheat oven to 350F. Roll out dough to about 3/8" thick and cut out using cookie cutters.
  • Arrange cookies on a baking sheet and bake for about 10 minutes, until slightly puffed and golden.
  • Allow to cool completely before icing.
  • Mix the powdered sugar with just enough water to make a smooth but thick glaze. Divide the icing into smaller batches if you want to make different colors. You can also flavor the icing with a little vanilla extract or almond extract if you'd like. For pipping lines and small designs, keep your icing pretty thick so that it won't spread, there should be a little resistance when mixing it with a whisk. For covering the entire cookie like the green and blue reindeer, add a bit more water to the icing so that it goes on smoothly and is easier to cover the whole cookie before it starts to dry and crack. Try some icing on a test cookie if you're not sure about the texture!
  • For the light blue color I used, add 2-3 drops of food coloring to 1 cup or so of glaze.
  • For the darker green/blue color, add a couple drops of green and blue, and a tiny touch of red to tone the color down a bit.
  • Place the icing in ziplock bags or a piping bag fitted with a very small tip. Cut a tiny corner off of the ziplock bags if using. Decorate, and allow to harden completely before moving or stacking.

TRADITIONAL PEPPARKAKOR (SWEDISH SPICE COOKIES)



Traditional Pepparkakor (Swedish Spice Cookies) image

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!

Provided by BecR2400

Categories     Dessert

Time 55m

Yield 3 1/2 dozen cookies, 42 serving(s)

Number Of Ingredients 10

3 1/2 cups flour
2 teaspoons ginger
2 teaspoons cinnamon
2 teaspoons cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup butter (do NOT use margarine) or 1 cup shortening (do NOT use margarine)
1 egg
1/2 cup molasses (I use "Grandma's Original" unsulphured molasses)

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.

GINGERBREAD DOUGH / PEPPARKAKOR



Gingerbread Dough / Pepparkakor image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield About 4 dozen

Number Of Ingredients 13

1/2 cup (1 stick) butter, at room temperature
1/2 cup dark brown sugar
1/4 cup light molasses or dark corn syrup
1 tablespoon cinnamon
1 tablespoon ground ginger
1 1/2 teaspoons ground cloves
1 teaspoon baking soda
2 cups all-purpose flour
2 tablespoons water
Melted white chocolate or Royal Icing, for decoration
1 pound (3-3/4 cups) powdered sugar, sifted if lumpy
1 to 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water
1 teaspoon almond extract, vanilla or lemon juice

Steps:

  • In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and cream to make a stiff dough. Chill at least 30 minutes or until firm.
  • Preheat oven to 375 degrees F.
  • On a lightly floured surface, roll the dough out to 1/8 to 1/16-inch thickness and cut into desired shapes using cookie cutters. (The thinner you roll the dough, the crispier the cookies will be). Place about 2 inches apart on the baking sheet. Bake cookies for 8 to 10 minutes until lightly browned. Slide cookies and parchment off the baking sheet onto the countertop to cool. Dip cooled cookies into melted white chocolate to decorate, or decorate with Royal Icing.
  • Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary.
  • Gingerbread House/Box: Cut paper patterns for the gingerbread house: Five rectangles, 3 by 5 inches, to make the floor, walls and roof of the house, and two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place.
  • Bake at 375 degrees F for about 15 minutes until dough feels firm.
  • Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet.
  • Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened.
  • Glue sides of house to base and at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes).
  • Glue two pieces together to make the roof of the house, but do not attach roof to the house. (Fill house with cookies, then place roof on top).
  • Yield: One recipe of dough makes one house

PEPPARKAKOR



Pepparkakor image

Pepparkakor are Swedish Christmas cookies.

Provided by Mill City Wini

Categories     World Cuisine Recipes     European     Scandinavian

Time 2h25m

Yield 60

Number Of Ingredients 10

1 cup butter
1 ½ cups white sugar
3 tablespoons light corn syrup
2 eggs
3 cups all-purpose flour
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon allspice
¼ teaspoon ground cloves

Steps:

  • Cream together the butter and sugar in a bowl. Stir in the syrup and eggs. Sift together the flour, salt, cinnamon, ginger, allspice, and cloves in a separate bowl; add to the butter mixture; knead into a stiff dough. Pat into a flat circle, and wrap in waxed paper. Refrigerate at least 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C). Roll the dough out onto a lightly-floured surface to about 1/2-inch thickness. Cut the dough using a star-shaped cookie cutter. Place cookies one inch apart on ungreased cookie sheets.
  • Bake in preheated oven until the edges are golden brown, about 10 minutes. Allow to cool to room temperature before serving.

Nutrition Facts : Calories 74.9 calories, Carbohydrate 10.7 g, Cholesterol 14.3 mg, Fat 3.3 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 44.3 mg, Sugar 5.3 g

PEPPARKAKOR - TRADITIONAL SCANDINAVIAN SUGAR AND SPICE COOKIES



Pepparkakor - Traditional Scandinavian Sugar and Spice Cookies image

Great for Christmas or anytime of year- especially with coffee or cocoa AND they are lowfat too! If you like them spicier feel free to UP the ginger and/or use FRESH! World Tour 2005 Sweden Desserts

Provided by Mamas Kitchen Hope

Categories     Dessert

Time 1h

Yield 60 cookies, 60 serving(s)

Number Of Ingredients 10

3/4 cup butter, softened
2 cups sugar
2 eggs, beaten
1/2 cup molasses
4 cups flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 tablespoon ground ginger
2 teaspoons baking soda
1/2 teaspoon salt

Steps:

  • Cream butter and sugar.
  • Add eggs and molasses and beat well.
  • Mix all dry ingredients in separate bowl.
  • Add dry mix to wet 1/2 cup at a time, mixing well after each addition to make a stiff dough.
  • Roll dough into teaspoon size balls and roll in more granulated sugar.
  • Bake on greased baking sheet at 350 for 8-10 minutes.

Nutrition Facts : Calories 87.6, Fat 2.6, SaturatedFat 1.5, Cholesterol 12.3, Sodium 85.4, Carbohydrate 15.3, Fiber 0.3, Sugar 8.2, Protein 1.1

SWEDISH PEPPARKAKOR CAKE



Swedish Pepparkakor Cake image

This traditional Swedish spice cake is perfect to have on hand for the Christmas holiday season. This is an incredibly easy recipe and perfect for your children to help make and bake.

Provided by claudia in ny

Categories     World Cuisine Recipes     European     Scandinavian

Time 55m

Yield 16

Number Of Ingredients 8

2 cups all-purpose flour
2 cups white sugar
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon ground cloves
1 egg, beaten
1 cup milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a bread pan.
  • Mix flour, sugar, cinnamon, baking soda, baking powder, and cloves in a large bowl.
  • Beat egg and milk together in a separate bowl; add to flour mixture and stir to moisten dry ingredients evenly. Pour mixture into a bread pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 37.9 g, Cholesterol 12.8 mg, Fat 0.8 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 0.3 g, Sodium 65.7 mg, Sugar 25.8 g

PEPPARKAKOR I



Pepparkakor I image

A traditional Swedish Christmas recipe, they are crispy, brown, and delicious plain or decorated. Different from your everyday gingersnap!

Provided by Kathy Seaberg

Categories     World Cuisine Recipes     European     Scandinavian

Yield 60

Number Of Ingredients 9

⅔ cup packed brown sugar
⅔ cup molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¾ tablespoon baking soda
⅔ cup butter
1 egg
3 ½ cups sifted all-purpose flour

Steps:

  • Place butter in a large, heatproof bowl. In a medium saucepan, heat brown sugar, molasses and spices just to boiling point. Add baking soda and stir in. Pour this mixture over the butter and stir until it melts.
  • Beat egg and mix in; add flour, a cup at a time, and blend thoroughly. Turn out onto a lightly floured board and knead 1-2 minutes. Wrap in waxed paper and chill until firm (about an hour).
  • Preheat oven to 325 degrees F (170 degrees C).
  • Roll out to approximately 1/8 inch thickness on a lightly floured board and cut into desired shapes. Place on greased baking sheets and bake for 8 - 10 minutes.
  • Remove from sheets and cool on racks; may be decorated with piped icing or whatever else you like!

Nutrition Facts : Calories 65.9 calories, Carbohydrate 10.8 g, Cholesterol 8.5 mg, Fat 2.2 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.3 g, Sodium 62 mg, Sugar 4.4 g

PEPPARKAKOR (SWEDISH GINGER COOKIES)



Pepparkakor (Swedish Ginger Cookies) image

Categories     Cookies     Ginger     Dessert     Bake     Christmas     Winter     Christmas Eve     Party     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 9 dozen cookies

Number Of Ingredients 14

3 1/2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark corn syrup
1 teaspoon freshly grated orange zest
1 cup (2 sticks) unsalted butter, cut into pieces
1 cup sugar
1 large egg, lightly beaten
Pearl sugar (for dusting)
Equipment:
2 large baking sheets; 2 nonstick baking mats, such as Silpats, or parchment paper; rolling pin; cookie cutters; wax paper

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.

PEPPARKAKOR (SWEDISH GINGER COOKIES)



Pepparkakor (Swedish Ginger Cookies) image

Make and share this Pepparkakor (Swedish Ginger Cookies) recipe from Food.com.

Provided by lazyme

Categories     Dessert

Time 25m

Yield 10 dozen

Number Of Ingredients 9

1/2 cup molasses
1/2 cup sugar
1/2 cup butter
1 egg, well beaten
2 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon cinnamon

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".

Nutrition Facts : Calories 290.6, Fat 10, SaturatedFat 6, Cholesterol 45.5, Sodium 168.9, Carbohydrate 46.6, Fiber 0.9, Sugar 19.5, Protein 4

PEPPARKAKOR(SWEDISH PEPPER HEARTS)



Pepparkakor(Swedish Pepper Hearts) image

Source: Jan Baumer, LaPorte County Public Library, LaPorte, Ind. "According to an old Swedish custom, if you place a pepparkakor in the palm of your hand, make a wish and tap the cookie, breaking it into three pieces, your wish will come true."--LaPorte Herald-Argus, November 11, 1997 Prep time does not reflect the 2 hour chill time. Posted for ZWT3

Provided by Julie Bs Hive

Categories     Dessert

Time 7m

Yield 4 dozen

Number Of Ingredients 9

5 cups all-purpose flour
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground ginger
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons baking soda
1 cup butter or 1 cup margarine, softened
1 1/2 cups granulated sugar
3/4 cup boiling water

Steps:

  • Mix flour, spices and baking soda; set aside. In a large bowl, beat butter and sugar with electric mixer until blended. Beat in water gradually; beat in flour until well blended; dough will be soft.
  • Divide into four sections. Shape each fourth into a one-inch-thick circle on a piece of plastic wrap. Wrap in plastic and refrigerate for at least 2 hours.
  • Heat oven to 375 degrees. Lightly grease cookies sheets. On a lightly floured surface, with a floured rolling pin, roll a quarter of the dough at a time to one-eighth-inch thick. Cut out three-inch-wide hearts. Place one inch apart on cookie sheets and bake 5 to 7 minutes or until lightly browned.
  • Cool on cookie sheets for 2 minutes. Remove to wire rack to cool. May be frosted with butter icing, using maraschino cherry juice instead of milk to make the frosting.

Nutrition Facts : Calories 1282.7, Fat 48.1, SaturatedFat 29.5, Cholesterol 122, Sodium 807.9, Carbohydrate 198.1, Fiber 6.1, Sugar 75.5, Protein 17

SWEDISH PEPPARKAKOR



Swedish Pepparkakor image

Crunchy, but not hard, spicy gingerbread cookies from Sweden. You can omit the egg to make it more cracker-like. If you prefer a little softer cookie, leave on the tray for a minute or two before moving to the cooling rack.

Provided by Greta Gerdie

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h35m

Yield 48

Number Of Ingredients 13

1 ¾ cups all-purpose flour
¼ cup pastry flour
½ teaspoon baking soda
½ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground ginger
1 dash ground black pepper, or to taste
¼ cup molasses
⅓ cup white sugar
⅛ cup maple syrup
¼ cup butter
egg

Steps:

  • Mix all-purpose flour, pastry flour, baking soda, cloves, cinnamon, salt, ginger, and black pepper together in a bowl and set aside.
  • Combine molasses, sugar, and maple syrup in a small saucepan over low heat. Stir constantly to dissolve and remove from heat when a small foam rises to the surface, about 3 minutes. Continue stirring and allow to cool slightly; add butter and let cool to room temperature. Add egg.
  • Pour molasses mixture into flour mixture in the bowl and mix until crumbles hold together when pressed. Knead for 2 minutes, focusing on any dry bits. Form into a flat log and wrap tightly in plastic wrap. Place in the refrigerator for 1 hour to overnight.
  • Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
  • Cut dough log into small sections and allow to warm up slightly before rolling out between 2 layers of parchment paper to 1/8-inch thickness. Cut shapes with a floured cookie cutter or pastry wheel. Place cookies on the prepared baking sheets.
  • Bake in the preheated oven for 8 to 12 minutes; remove cookies before they brown. Cool on a rack.

Nutrition Facts : Calories 41.1 calories, Carbohydrate 7.2 g, Cholesterol 6 mg, Fat 1.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 34.2 mg, Sugar 2.8 g

PERFECT PEPPARKAKOR



Perfect Pepparkakor image

This is a recipe for traditional Swedish ginger snaps, originally from a family friend of my grandmother. Our family makes these cookies every year for our Christmas Eve celebration. They are traditionally cut into heart shapes, but we experiment with flowers, angels, bells, stars, etc. Note: requires overnight refrigeration.

Provided by Dalloway

Categories     Dessert

Time 38m

Yield 30-40 cookies, 15-20 serving(s)

Number Of Ingredients 11

1 cup butter or 1 cup margarine
1 cup sugar
1/2 cup light corn syrup
2 teaspoons cinnamon
1 teaspoon clove
2 teaspoons ginger
2 teaspoons orange peel
2 teaspoons baking soda
1/4 cup water
1 egg
3 1/2 cups flour, approximately

Steps:

  • Melt margarine or butter in a saucepan over low heat. Slowly stir in the sugar, syrup and spices. Let cool.
  • In a large bowl, mix together baking soda and water. Add egg and beat well.
  • Stir in flour and margarine mixture. Mix well.
  • Refrigerate overnight.
  • Roll out on a well-floured surface until very thin. Cut into desired shapes and place on a greased cookie sheet.
  • Bake at 350 degrees F for 6 to 8 minutes, or until golden brown.

Nutrition Facts : Calories 305.7, Fat 13, SaturatedFat 7.9, Cholesterol 46.6, Sodium 267.9, Carbohydrate 44.9, Fiber 1.1, Sugar 16.5, Protein 3.6

More about "pepparkakor recipes"

PEPPARKAKOR (SWEDISH GINGERSNAPS) - HäLSA NUTRITION
The full recipe makes a lot of cookies, about 300 according to the recipe I adapted it from (I have actually never counted)! Consider making a half batch if it’s your first time making pepparkakor, you don’t need or want a lot of cookies, or to simplify the dough making process. The dough will keep in the refrigerator for a week or more.
From halsanutrition.com


PEPPARKAKOR RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Pepparkakor Recipe are provided here for you to discover and enjoy. Healthy Menu. Air Fryer Healthy Recipes Healthy Mediterranean Recipes Make …
From recipeshappy.com


SWEDISH GINGERBREAD COOKIES (PEPPARKAKOR) - BEYOND KIMCHEE
2020-12-10 Instructions. In a bowl, whisk together the flour, baking soda, salt and all the spices; set aside. In an electric mixer with a paddle attachment, cream butter for 30 seconds, add the sugars and beat until fluffy. Add the molasses, whipping cream orange zest, if using, and mix well.
From beyondkimchee.com


PEPPARKAKOR (SWEDISH GINGER COOKIES) - PIQUANT POST
Ingredients 2 1/2 cups all-purpose flour 1 1/2 tsp baking soda 1 tsp kosher salt 10 tbsp unsalted butter, softened 1 tbsp Piquant Post Gingerbread spice 1/2 cup dark brown sugar 1/2 cup sugar (white granulated) 1/4 cup molasses (or honey or dark corn syrup) 1/4 cup maple syrup 1 …
From piquantpost.com


ANNE'S FOOD: PEPPARKAKOR
2004-11-21 150 gram brown sugar. 1 small egg. the peel of one lemon. 300 ml golden syrup. 300 ml heavy cream. 1100 gram flour. Day one: Sift the spices and the baking soda in a bowl. Mix butter with the two sugars, add the spices and the egg. …
From annesfood.blogspot.com


RECIPE | PEPPARKAKOR OR SWEDISH GINGER SNAPS COOKIES
2017-11-28 How to make pepparkakor dough, the perfect Christmas cookie Mix the flour, bicarbonate of soda and salt together in bowl. In the meantime, heat the butter in a pan over a medium heat until melted. Lower the heat to medium-low and continue to cook, swirling the pan frequently, until the foaming subsides and the butter is just beginning to brown.
From thecutlerychronicles.com


PEPPARKAKOR - THE SWEDISH CULTURAL SOCIETY OF DULUTH
This pepparkakor recipe makes them very thin and crisp. Tradition says that if you place a heart shaped Papparkakor in your hand, make a wish and tap the center, if the cookie breaks into three pieces your wish will be granted. This recipe was originally from Elsie Hornfeldt and appeared in the Duluth News Tribune many years ago. Elsie was mother to Duluth Swedish Cultural …
From swedishculturalsociety.org


SWEDISH GINGERBREAD AKA PEPPARKAKOR – RECIPE | VISIT SWEDEN
2021-08-31 Method: Boil water, syrup, cloves, cinnamon, ginger, salt and bicarbonate of soda for a minute while stirring. Allow to stand for about 5 minutes. Beat butter and sugar in a mixer. Add the lukewarm spice liquid. Then, work in flour and …
From visitsweden.com


PEPPARKAKOR (SWEDISH GINGER COOKIES) BY THE REDHEAD BAKER
2020-09-24 In a medium saucepan set over medium heat, combine the butter, both sugars, molasses, ginger, cinnamon, orange extract, salt, cloves, and pepper. As the butter melts, whisk until the sugar dissolves and the mixture begins to simmer. Remove from heat. Cool until just warm to the touch, about 30 minutes.
From theredheadbaker.com


GINGER THINS (PEPPARKAKOR) - SWEDISH FOOD RECIPES
• For adults, serve pepparkakor with homemade glögg. Ingredients *Or 1 tsp of ground cardamom Method 1. Lightly crush the cardamom pods and remove the seeds. 2. Grind the seeds in a pestle and mortar for a couple of minutes. 3. Mix the butter, sugar, syrup and treacle in a large saucepan. Heat gently until the butter melts, stirring continuously.
From swedishfood.com


PEPPARKAKOR — SWEDISH FAMILY KITCHEN
Directions Cream butter and sugar together. Add molasses and beat until well-mixed. Mix flour, salt and spices together and slowly add to butter mixture. Beat at low speed until thoroughly blended. If dough feels tacky, you may need to add more flour to make it easy to roll out. Divide dough in half and press into round flat disks.
From swedishfamilykitchen.com


PEPPARKAKOR | RECIPE | COOKIES, XMAS DESSERTS, PEPPARKAKOR RECIPE
Dec 1, 2016 - Because it makes so many, this Pepparkakor recipe is perfect for the holidays. Friends and family will thoroughly enjoy these tiny spicy Swedish cookies.
From pinterest.ca


PEPPARKAKOR RECIPE - ANNA PAINTER | FOOD & WINE
Instructions Checklist Step 1 In a medium bowl, whisk the flour with the baking soda and salt. In a medium saucepan, melt the butter over moderate heat. …
From foodandwine.com


THE BEST SWEDISH GINGER COOKIES-- PEPPARKAKOR - A BAKER'S HOUSE
2021-11-22 Beat the room temperature butter and sugar together with an electric mixer or a stand mixer then add the egg and add the molasses. Combine the wet and dry ingredients, cover in plastic wrap, then refrigerate the dough until firm. Roll out the dough on a floured surface, make shapes with your favorite cookie cutter, then place on cookie sheets.
From abakershouse.com


SWEDISH GINGER SNAPS (PEPPARKAKOR) - TRUE NORTH KITCHEN
2019-10-01 Combine butter, sugar and molasses in the bowl of a stand mixer. Mix on medium speed until mixture is light and fluffy, about 3 minutes. This will take longer if you are mixing by hand. Reduce speed to low and add the egg. Mix until fully combined. Add flour mixture to butter mixture. Mix on low speed until just combined.
From true-north-kitchen.com


RECIPE: 'PEPPARKAKOR' GINGER BISCUITS - SCANDIKITCHEN
Preheat the oven to 200°C (400°F) Gas 6. Roll out the dough thinly on a lightly floured work surface and use cookie cutters to cut your desired shapes. You want the biscuits/cookies to be thin. Place on the prepared baking sheets and bake in the preheated oven for 5–6 minutes or until the biscuits turn a darker shade of brown.
From scandikitchen.co.uk


PEPPARKAKOR | MIDWEST LIVING
In a medium saucepan, combine sugar, molasses, shortening and butter. Bring to a boil; reduce heat. Cook and stir over low 2 minutes. Remove from heat; let cool 45 minutes. Advertisement. Step 2. Add egg, cinnamon, orange zest, allspice, nutmeg, salt, baking soda, cardamom and cloves to saucepan, stirring well to mix.
From midwestliving.com


SWEDISH "PEPPARKAKOR" RECIPE - YOU'D NEVER BELIEVE THEY ARE …
2020-12-09 SWEDISH PEPPARKAKOR RECIPE. 1. Mix sugar and agave syrup in a small saucepan or smaller pot. Bring to a boil while stirring at medium heat. Add the butter/coconut oil and let it melt. Add the spices and remove pot from heat. Let it cool down until lukewarm. 2. Mix all remaining dry ingredients in a separate bowl.
From havenlybaked.com


PEPPARKAKOR – GINGERBREAD BISCUITS - SCOTTISH FOOD GUIDE
Line a baking sheet with parchment. Heat oven 190 C. Sift dry ingredients into a bowl and rub in butter to mixture until it resembles breadcrumbs. Crack the egg into a bowl and add syrup and cream. Whisk together with a fork and add to dry mix, using the fork to blend thoroughly into a paste. Turn onto lightly floured surface.
From scottishfoodguide.com


NORWEGIAN PEPPERKAKER - SIMPLY SO GOOD
2014-12-15 In a small saucepan add sugar, corn syrup, butter and vinegar to a simmer. Remove from heat and pour into a large mixing bowl. Set aside to cool for 5-10 minutes. Mix in egg. Sift together the flour, soda, pepper, ginger, cloves and cinnamon. Cover and refrigerate for several hours or overnight.
From simplysogood.com


PEPPARKAKOR (PEPPERKAKER) ⋆ ROLLED COOKIES ... - CHRISTMAS …
Put the butter and spices in a large mixing bowl. Pour in the hot sugar mixture. Stir until butter has melted. Cool. Stir together baking soda and flour. Mix all ingredients toether to make a smooth dough. Cover and let stand overnight. Pre-heat oven to 400F and grease cookie sheets. On a lightly floured board or between two sheets of waxed ...
From christmas-cookies.com


PEPPARKAKOR (SWEDISH GINGER COOKIES) RECIPE ON FOOD52
2015-12-15 Directions. In a medium bowl, sift the dry ingredients together. In a large bowl, cream the butter and sugars together, then add egg, maple syrup, and water. Beat until fluffy. Mix in dry ingredients about 1/2 cup at a time slowly, so the dough doesn't get too stiff. Remove from the bowl and form a big ball.
From food52.com


PEPPARKAKOR RECIPE | MINNO KIDS
2016-11-09 Pepparkakor Recipe. November 9, 2016 by Jessica Wolstenholm. Make Pepparkakor for Christmas – just like Sunday School Lady and Marcy in the Why Do We Call It Christmas? DVD! Download the recipe plus a coloring sheet that goes along with the scene from the DVD. Click here to download the Pepparkakor recipe and coloing page.
From gominno.com


PEPPARKAKOR | CANADIAN LIVING
In saucepan, combine butter, granulated sugar, golden syrup, molasses, ginger, cinnamon, cloves, cardamom, nutmeg, salt and pepper. Cook over medium heat, stirring often, until butter is melted and mixture is smooth, about 2 minutes. Let cool slightly, about 15 minutes. In bowl, whisk together flour and baking soda.
From canadianliving.com


SWEDISH PEPPARKAKOR – THE URBAN NANNA
2021-07-08 1. Heat your oven to 180 C and line a baking tray with baking paper. 2. Cut dough in two and put half back in the fridge/freezer. 3. Lightly flour your working surface, and roll out the dough until it is very thin (2-3mm). 4. Use cookie cutters to cut out your shapes, place them on the tray and pop in the oven. 5.
From theurbannanna.com


OLD FASHIONED PEPPERKAKER (NORWEGIAN GINGERBREAD ... - NORTH …
2016-12-13 On a lightly floured surface, roll out pieces of the dough to a thickness of about 0.5 cm (even slightly less) and cut into shapes as desired. Place on a prepared baking sheet. Bake in the center of the oven for about 10-12 minutes. You want the edges to brown a little and crisp up. Cool on a wire rack.
From northwildkitchen.com


PEPPARKAKOR RECIPE
Sep 3, 2019 - Explore My Info's board "Pepparkakor recipe" on Pinterest. See more ideas about scandinavian food, swedish recipes, cookie recipes.
From pinterest.ca


PEPPARKAKOR RECIPE | HALLMARK IDEAS & INSPIRATION
2016-09-08 Directions In a large saucepan, melt butter. Add ginger, cardamom and cloves. Add sugar and corn syrup, mixing well after each addition. Bring to a boil and cook for 1 minute. Set aside to cool (1 to 2 hours at room temperature). In a large bowl, with a heavy-duty mixer, beat the egg. Add the cream and cooled butter mixture.
From ideas.hallmark.com


PEPPERKAKER: NORWEGIAN GINGERBREAD - LIFE IN NORWAY
2017-12-12 Pepperkaker – literally pepper cakes – are the Norwegian version of gingerbread, and one of the classic biscuits that are easy to find in the run-up to Christmas. They tend to be thinner and crispier than what I would term gingerbread, and also come with a more fiery taste because of the extra pepper and/or spice used in most recipes.
From lifeinnorway.net


PEPPARKAKOR RECIPE | GOURMET TRAVELLER
2016-06-13 1. Combine flour, bicarbonate of soda and ½ tsp fine sea salt in a bowl. Melt butter in a saucepan over medium heat, add brown sugar, molasses, spices and 1 tsp freshly ground black pepper, and whisk to combine, then whisk in egg. Mix into flour mixture, bring together to form a dough, wrap in plastic wrap and refrigerate until chilled, and ...
From gourmettraveller.com.au


FOXTRAIL.FJALLRAVEN.COM
foxtrail.fjallraven.com
From foxtrail.fjallraven.com


PEPPARKAKOR RECIPE SWEDISH RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Pepparkakor Recipe Swedish Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Granola Recipe Allrecipes Are Sunbelt Bakery Bars Healthy ...
From recipeshappy.com


PEPPARKAKOR RECIPE (SWEDISH GINGER COOKIES) - TEXANERIN BAKING
2014-12-02 Directions In a large mixing bowl, stir together all the dry ingredients (flour through salt). Using a stand mixer or an electric hand mixer, beat together coconut oil, granulated sugar and brown sugar until thoroughly combined. Add the molasses and vanilla and beat until combined. Beat in the egg.
From texanerin.com


Related Search