Swedish Pepparkakor Cookies (Gingersnap Cookies)
These crisp, gingery Pepparkakor cookies are popular in Sweden during the holidays.
cookies, holiday foods
more if you want them spicier
2 sticks, softened
Make the Dough
In a small bowl, whisk together flour baking soda, cinnamon, ginger, cloves, nutmeg, allspice, and cayenne pepper. Whisk until well blended.
In a large bowl, beat butter and sugar with an electric mixer for two minutes on medium speed or until the butter mixture is light and fluffy. Add egg, maple syrup, and water and beat until combined.
Add half of the flour mixture to the butter mixture and beat with mixer at low speed until combined. Add the remaining flour mixture and mix at low speed until combined.
Separate the dough into four parts. Roll each part into a ball and then press into a disk ~1” thick. Then wrap in plastic wrap and chill for 1 hour.
Roll and Cut the Dough
Place parchment paper on counter or table. Sprinkle with flour and place 1 dough disk on top. Add another sheet of parchment paper. Roll out dough until ~1/8” thick.
Cut with your favorite flour dipped cookie cutters and place on baking sheet ½” apart. Repeat with remaining dough. If dough gets sticky while cutting it, chill for 15 minutes and continue.
Bake the Cookies
Preheat the oven to 350° F.
Bake for 7-10 minutes until cookies are golden brown.
Cool cookies on pan for 10 minutes and then move to a wire rack.
Store in an airtight container for up to 1 week.
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