Swedish Pepparkakor

Crunchy, but not hard, spicy Swedish gingerbread cookies are made with ginger powder, black pepper, cloves, and cinnamon.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 41 Calories

Ingredients

• 1 dash ground black pepper, or to taste
• egg
• 0.25 cup butter
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground cloves
• 0.33333334326744 cup white sugar
• 1.75 cups all-purpose flour
• 0.25 cup molasses
• 0.25 teaspoon ground ginger
• 0.25 cup pastry flour
• 0.125 cup maple syrup

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.

Step 2

Mix all-purpose flour, pastry flour, baking soda, cloves, cinnamon, salt, ginger, and black pepper together in a bowl and set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Bake in the preheated oven for 8 to 12 minutes; remove cookies before they brown. Cool on a rack.