Swedish Pepparkakor (Gingersnaps) Recipe

Why You’ll Love This Recipe

These Swedish Pepparkakor, or gingersnaps, are the perfect blend of warm spices, sweetness, and a satisfying crunch. Infused with cardamom, cinnamon, ginger, and cloves, these cookies are a staple of Swedish holiday traditions, especially during Christmas. They are deeply flavorful, crispy, and the perfect treat for gifting or serving at your next holiday gathering. With their aromatic spice blend and the option to decorate with royal icing, these cookies are as fun to make as they are to eat!

Ingredients

For the Dough:

• 1 ¼ sticks unsalted butter (150g)
• ¾ cup granulated sugar (170g)
• ¼ cup brown sugar (60g)
• 2 ½ tablespoons molasses (50g)
• 1 tablespoon light corn syrup (20g)
• ½ tablespoon cardamom pods, shelled and seeds ground finely
• 1 tablespoon ground ginger
• 1 tablespoon ground cinnamon
• 1 teaspoon ground cloves
• ¼ teaspoon ground black pepper
• ½ tablespoon baking soda
• ½ teaspoon kosher salt
• 6 tablespoons warm water
• 1 teaspoon vanilla extract
• 3 ½ cups all-purpose flour (450g)

Optional Garnish:

• Royal icing (optional, for decorating)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Dough:

1. Melt the Butter: Place the butter, granulated sugar, brown sugar, molasses, and corn syrup in a large saucepan. Stir over low heat until the butter melts completely.
2. Add the Spices: Remove the saucepan from heat and stir in the ground cardamom, ginger, cinnamon, cloves, and black pepper. Mix thoroughly to incorporate all the spices into the dough.
3. Add Baking Soda and Salt: Stir in the baking soda and kosher salt until evenly mixed.
4. Add Water and Vanilla: Pour in the warm water and vanilla extract. Stir until the mixture is smooth and well-combined.
5. Mix the Flour: Gradually sift in the flour, stirring constantly until no streaks of flour remain. The dough should be thick and slightly sticky.
6. Chill the Dough: Transfer the dough into a heatproof bowl. Cover with plastic wrap or a lid and refrigerate for at least one night, though the dough can rest for up to a week for the best flavor.

Roll and Cut the Cookies:

1. Knead the Dough: When ready to bake, remove a portion of dough from the refrigerator. Knead it in your hands to warm it up slightly and shape it into a ball.
2. Roll the Dough: Place the dough on a floured surface and roll it out to about ⅛-inch thickness. Cut into desired shapes using a cookie cutter. Popular choices are gingerbread men, stars, or simple circles.
3. Freeze the Cut Cookies: Place the cut-out dough on a lined baking sheet. Freeze the baking sheets with the dough for at least 10 minutes before baking. This helps the cookies retain their shape and prevents them from spreading too much during baking.

Bake the Cookies:

1. Preheat the Oven: Preheat the oven to 400°F (200°C).
2. Bake the Cookies: Bake the chilled dough for 5-8 minutes, or until they are golden brown. Keep a close eye on them, as they bake quickly. Don’t underbake them—ensure they are fully baked so they will crisp up once cooled.
3. Cool the Cookies: Once baked, transfer the cookies to a wire rack to cool completely before storing.

Optional: Decorate with Royal Icing:

1. If desired, decorate the cooled gingersnaps with royal icing. Use a piping bag to create intricate designs or simple lines on top of the cookies for a festive touch.

Serve:

1. Once cooled and decorated, serve the cookies with your favorite beverage, or store them in an airtight container for up to 1 week. Gingersnaps are especially delicious when dipped in milk.

Servings and Timing

• Servings: Approximately 30-40 cookies, depending on the size and shape
• Prep Time: 15 minutes (plus chilling time)
• Cook Time: 5-8 minutes per batch
• Total Time: 1 hour 30 minutes (including chilling)

Variations

• Vegan Version: Use dairy-free butter and maple syrup instead of honey for a vegan-friendly version.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make these gingersnaps gluten-free.
• Spicy Kick: Add a pinch of cayenne pepper or more ground black pepper to the dough for an extra spicy kick.

Storage/Reheating

• Storage: Store leftover gingersnaps in an airtight container at room temperature for up to 1 week.
• Freezing: You can freeze the cookies for up to 3 months. Just be sure to place parchment paper between layers to prevent sticking.

FAQs

1. Can I make the dough ahead of time?

Yes, the dough must rest overnight in the refrigerator. You can store it in the fridge for up to a week for even more flavor development.

2. Can I use store-bought molasses?

Yes, store-bought molasses works perfectly fine in this recipe.

3. Can I make these cookies softer?

If you prefer a softer cookie, reduce the baking time by a minute or two, or make the cookies slightly thicker when rolling the dough.

4. Can I decorate these cookies?

Yes, royal icing is the traditional way to decorate these cookies, but you can also dust them with powdered sugar or even dip them in chocolate for a festive touch.

5. Can I use a different spice blend?

Yes, you can experiment with adding other spices like allspice, nutmeg, or even orange zest for a unique flavor profile.

6. Can I freeze the dough?

Yes, you can freeze the dough. Wrap it tightly in plastic wrap and store it in an airtight container for up to 3 months. When ready to use, thaw in the refrigerator overnight before rolling and cutting.

7. What should I do if the dough is too sticky?

If the dough is too sticky to roll, simply add a little more flour until it’s easier to work with.

8. How do I know when the cookies are done?

The cookies should be golden brown on the edges and slightly firm to the touch. They will crisp up as they cool.

9. Can I use a different type of flour?

Yes, you can use whole wheat flour for a slightly denser texture, but the cookies may be a little less crisp.

10. Can I make larger cookies?

Yes, you can make larger cookies, but be sure to adjust the baking time slightly. Larger cookies will take a bit longer to bake.

Conclusion

Swedish Pepparkakor (Gingersnaps) are a perfect treat for the holiday season. Their warm, spicy flavors and crisp texture make them a festive favorite. Whether you’re baking them for a holiday party, giving them as gifts, or enjoying them with a cozy cup of tea, these cookies are sure to bring joy to anyone who tastes them. Enjoy the comforting flavors of fall and winter with these delicious homemade gingersnaps!

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