- 2 cup All-purpose flour
- 1 cup Sugar
- 4 tbsp Dark molasses
- ¾ cup Butter (Sub: vegetable shortening)
- 1 large Egg
- 1½ tsp Salt
- 2 tsp Baking soda
- 1 tsp Ground ginger
- ½ tsp Ground cinnamon
- ½ tsp Ground cloves
- 1 tsp Orange zest
Preheat oven to 350°F (175°C). Line 2 large baking pans with parchment paper.
Add all the ingredients to a food processor and process until a dough forms. Transfer to a bowl and chill in refrigerator for a few hours and up-to overnight.
Drop tablespoon sized lumps of dough onto a baking pan 2-inches apart. Press flat with your fingers and sprinkle sugar lightly over them. Bake until dark brown, about 10 to 12 minutes. Let cool on the baking pan for a few minutes and then transfer to a baking rack to cool completely.
- Pepparkakor can be baked ahead and stored between sheets of wax paper sheets in an airtight container, where they can be stored for up to 2 weeks.
- They can also be frozen for 1 to 2 months.
Calories: 54kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 115mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 76IU | Vitamin C: 0.05mg | Calcium: 5mg | Iron: 0.3mg