Recipe: Pepparkakor (Spicy Gingerbread Cookies)

Summary: This is a family recipe from a friend in Minnesota. I've never come across another gingerbread cookie recipe with quite the same flavor.


  • 1 stick Butter 1 1/2 c packed Dark Brown Sugar 1/2 c Corn Syrup 1/2 c cold Whipping Cream 2 t ground Ginger 2 t ground Cinnamon 2 t ground Cloves 4 1/2 c Flour 2 t Baking Soda


  1. 1. Cream butter and sugar together. Beat in syrup, cream and spices. 2. In a separate bowl mix baking soda and flour together. Work flour mixture into wet mixture a little at a time. Dough will be dry. Shape into a ball and refrigerate overnight. This is about letting the flavors sit and combine, not so much about handling the dough. 3. Roll out dough on flour dusted surface with flour dusted rolling pin. Cut out shapes and place on baking sheet before skimming lightly with a pastry brush to clean off extra flour. Bake on parchment, silicone mat or greased cookie sheet at 350 for 7-8 minutes. Cool on rack. These make a crispy cookie.

Quick Notes

1. I like to dip them chocolate. The sweet and spicy make a wonderful combination. 2. If you want to frost them, pipe with a white icing or pourable fondant for a contrast against the dark cookie and allow to dry. 3. Excellent for making tree ornaments. 4.  My family likes to make name placecards for the Thanksgiving table by using alphabet cookie cutters and "gluing" them to orange cardstock with royal icing.  Kids with the longest names get the best bragging rights...and the most cookies.

Meal type_ dessert

Culinary tradition_ Scandinavian

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