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
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.
