Pepparkakor- Ginger Snap Cookies
In Sweden, pepparkakor is eaten during the famous Fika (coffee break), of which there are many. The main ingredients in pepparkakor are flour, butter, sugar and molasses. The dough is flavored with ginger, cinnamon, cardamom, cloves, and bitter orange before being baked and filling the house with the incredible scents of the holidays. Ginger snaps are thought to be originally from either Germany or Sweden.
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Servings: 60 cookies
Equipment
- Food processor
- Medium bowl
- 2 Large baking pans lined with parchment paper
- Wire baking rack
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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