PEPPARKAKOR (SWEDISH GINGER COOKIES)
Provided by The Redhead Baker
Time 55m
Number Of Ingredients 13
Steps:
- In a large bowl, whisk together the flour and baking soda. Set aside.
- 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.
- Whisk the egg into the cooled mixture until smooth. Pour over the dry ingredients and fold with a rubber spatula until no dry flour remains. Refrigerate at least 2 hours or up to 2 days.
- Heat the oven to 350 F with racks in the upper- and lower-middle positions. Line 2 baking sheets with parchment paper or silicone baking mats. Working with a tablespoonful of dough at a time, use dampened hands to roll into balls. Arrange 12 dough balls on each baking sheet, spacing evenly.
- Lay a sheet of plastic wrap over the balls on each sheet and use the bottom of a dry measuring cup to flatten each to about ¼ inch thick. Remove the plastic and bake until richly browned, 14 to 16 minutes, switching and rotating the baking sheets halfway through to ensure even baking. Cool on the sheet for 10 minutes, then transfer to a wire rack and cool completely.
PEPPPARKAKOR (GINGERSNAPS)
Ever been to big cedar lodge outside of branson missouri? This is the recipe to the delicious cookies they deliver to your room everyday!! I love these cookies! They use cookie cutters to shape them into a cedar tree. I think they would be great at christmas time as gingerbread men.
Provided by cookin_nurse
Categories Drop Cookies
Time 7h12m
Yield 7 dozen
Number Of Ingredients 10
Steps:
- combine brown sugar, molasses, and spices in 1 1/2 quart saucepan. Heat to boiling over medium-high heat, stirring constantly. Boil 1 minute, them remove from heat.
- Place butter in large mixing bowl, add hot sugar mixture and stir until butter melts. Blend in eggs.
- Stir 2 cups flour and baking soda together, Graduallly mix into the butter mixture. Mix in enough additional flour to make dough stiff. shape dough into ball. wrap in plastic wrap and refrigerate several hours or overnight.
- Cut dough into quarters. Shape one quarter at a time into balls (refrigerate other dough). Use rounded teaspoonfull of dough for each ball. Place on ungreased cooki sheets. Bake in preheated 350 degree over until light brown, 10-12 minutes. Cool on wire racks. Store in airtight container.
Nutrition Facts : Calories 729.2, Fat 22.2, SaturatedFat 13.1, Cholesterol 112.8, Sodium 272.8, Carbohydrate 120.4, Fiber 3, Sugar 38.4, Protein 12.2
TRADITIONAL SWEDISH PEPPARKAKOR
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
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
GINGERSNAPS (PEPPARKAKOR)
Christmas just wouldn't be Christmas without these cookies on the Smorgasboard table. We cut them in all kinds of shapes, stars, hearts, goats, reindeer, you name it. Don't just save them for the holidays, however, these are great any time of the year. It's key to roll these very thin before cutting out, as that is what gives the cookie it's traditional "snap". These cookies are a bit of work, but the dough freezes beautifully, so make a batch of dough, cut and bake a few, then freeze the rest for another day.
Provided by IngridH
Categories Dessert
Time 40m
Yield 100 cookies, 20 serving(s)
Number Of Ingredients 9
Steps:
- Bring sugar, syrup, ginger, and cloves to a boil in a medium saucepan.
- Place the butter in a large mixing bowl.
- Add the baking soda to the sugar mixture, then pour over the butter.
- Stir until the butter is melted.
- Add the egg and flour. Mix until thoroughly blended.
- Knead the dough, then place in the refrigerator to chill.
- Roll out the dough on a floured board to 1/16 inch thickness.
- Using a knife or fancy cookie cutters, cut the dough into shapes.
- Place cookies on a greased (or nonstick) baking sheet.
- Bake at 325F for 8-10 minutes.
- Cookies will firm up as they cool.
- Re-roll the scraps and repeat until all of the dough is used.
PEPPARKAKOR (SWEDISH GINGER COOKIES)
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
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.
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- In a stand mixer or with an electric hand-held mixer, beat together the butter and sugar until light and fluffy. Next add the molasses and then the egg.
- In a separate bowl combine the flour, baking soda and remaining ingredients. Whisk to combine.
- Form the dough into a flat circle and cover with plastic wrap or put into a zip loc bag. Refrigerate for 2-4 hours. If you need to refrigerate the dough overnight, let it rest on the countertop for 30-60 minutes before you roll it out the next day.
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