Swedish Gingerbread Cookies (Pepparkakor)

Name: Swedish Gingerbread Cookies (Pepparkakor)
Yield: 16 cookies
Ingredients: 4 cups all-purpose flour; 1-1/2 tsp baking soda; 1 tsp ginger powder; 2 tsp cinnamon; 1 tsp cloves; 1 tsp cardamom; a pinch allspice; a pinch salt; 10 tbsp butter; 1/2 cup sugar; 1/2 cup dark brown sugar; 10 tbsp molasses; 1/2 cup whipping cream; 1-1/2 tbsp orange zest, optional; 2 cups powdered sugar; 1 tbsp light corn syrup; 2-3 tbsp milk

User Reviews

5.0

9 reviews

Excellent

Servings
16 cookies
Course
Dessert
Cuisine
American, Scandinavian

Swedish Gingerbread Cookies (Pepparkakor)

Rhea Marks

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Create a Christmas tradition with Swedish gingerbread cookies, Pepparkakor. A hint of orange flavor make these cookies extra ordinary delicious.

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Ingredients

Servings

4 cups all-purpose flour
1-1/2 tsp baking soda
1 tsp ginger powder
2 tsp cinnamon
1 tsp cloves
1 tsp cardamom
a pinch allspice
a pinch salt
10 tbsp butter
1/2 cup sugar
1/2 cup dark brown sugar
10 tbsp molasses
1/2 cup whipping cream
1-1/2 tbsp orange zest, optional

Icing

2 cups powdered sugar
1 tbsp light corn syrup
2-3 tbsp milk

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Instructions

In a bowl, whisk together the flour, baking soda, salt and all the spices; set aside.
In an electric mixer with a paddle attachment, cream butter for 30 seconds, add the sugars and beat until fluffy. Add the molasses, whipping cream orange zest, if using, and mix well. Scrape the bottom of the mixer occassionally to mix thoroughly.
Add the flour mixture and stir to combine. Turn out the dough on to a lightly floured surface. Form the dough into a disk and wrap with a piece of plastic wrap. Chill the dough about 2 hours or overnight. You can chill up to 3 days.
Preheat the oven to 400˚F. Line a baking pan with a parchment paper.
Take out the dough from the fridge and hit with a rolling pin a few times to relax the dough. Roll out the dough into 3/8-inch thickness on a lightly floured surface. Dust with flour occasionally to prevent from sticking. Cut out with a cookie cutter and place on the baking pan. Bake in the preheated oven for 6-8 minutes for soft chewy cookies, or 8-10 minutes for crispier cookies.
Let the cookies rest in the baking pan for 2-3 minutes, then transfer to a cooling rack and cool completely. Decorate cookies with the icing.
To make the icing; mix powdered sugar, corn syrup and 2 tbsp of milk. Add more milk if needed. You will want the icing to be slightly thicker consistency so that it doesn't run off from the cookies.