Swedish Gingerbread Cookies are warm, spicy treats that bring joy to any holiday! They are crunchy on the outside and soft inside, with a delightful mix of molasses, ginger, and cinnamon.
Baking these cookies is like a cozy hug! They fill my kitchen with the sweetest smells, and decorating them is super fun—just grab some icing and sprinkles, and let your creativity shine!
Key Ingredients & Substitutions
All-purpose flour: This is your base for the cookie dough. If you’re gluten-free, consider using a gluten-free flour blend. It works well, but you may need to adjust the liquids slightly.
Ground Spices: A mix of ginger, cinnamon, cloves, and cardamom brings warmth to these cookies. Don’t have cardamom? Just skip it! The ginger and cinnamon alone will still result in delicious cookies.
Butter: Unsalted butter gives you control over the saltiness of the cookies. If you’re looking for a dairy-free option, try using coconut oil or a plant-based butter. Just ensure it’s softened for easy mixing.
Corn syrup: This keeps cookies chewy. You can use golden syrup, maple syrup, or even honey as a substitute, though they may alter the final flavor a bit.
Molasses: It adds a deep flavor and moisture. If you don’t have it, brown sugar can work in a pinch, but the cookies will be less rich.
How Do I Roll and Cut the Dough Without It Sticking?
Rolling out cookie dough can be a bit sticky, but I have tips to help!
- Make sure your work surface is lightly floured. You want just enough to keep it from sticking.
- Roll out the dough between two sheets of parchment paper. This method keeps your rolling pin clean and makes it much easier to handle!
- If your dough feels too soft, refrigerate it longer. Cold dough is less sticky and easier to roll.
- Use cookie cutters to press directly into the dough, and dust them with flour to help them release easily.
By following these tips, you’ll have uniformly shaped cookies ready for baking and decorating! Enjoy the process—it’s all part of the fun!
Swedish Gingerbread Cookies (Pepparkakor)
Ingredients You’ll Need:
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cardamom (optional for authentic Swedish flavor)
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, softened
- 2/3 cup (135 g) granulated sugar
- 1/3 cup (120 ml) light corn syrup or golden syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons molasses
For the icing (optional decorative topping):
- 1 cup powdered sugar
- 1-2 tablespoons milk or water
- 1/2 teaspoon vanilla extract or lemon juice
How Much Time Will You Need?
This recipe will take about 30 minutes for preparation and mixing, plus at least 2 hours for chilling the dough. After that, expect an additional 15-20 minutes for rolling, cutting, and baking the cookies. If you want to decorate them with icing, allow extra time to let the icing dry!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, cardamom (if using), and salt. This will help all the spices blend nicely! Set this bowl aside.
2. Cream Together Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar. Mix until the mixture is light and fluffy, which usually takes about 2-3 minutes.
3. Add the Wet Ingredients:
To the butter and sugar mixture, add the egg, corn syrup (or golden syrup), vanilla extract, and molasses. Beat everything together until it’s well combined and smooth.
4. Combine Wet and Dry Ingredients:
Gradually add your dry ingredient mix to the wet mixture. Stir gently until a soft cookie dough forms. If your dough feels too sticky after mixing, sprinkle in a bit more flour until it reaches the right texture. Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours to help the flavors develop and make it easier to roll out later.
5. Prep the Oven and Baking Sheets:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
6. Roll and Cut the Dough:
On a lightly floured countertop, roll out the chilled dough to about 1/8 inch (3 mm) thick. Use your favorite cookie cutters to cut out shapes—think hearts, stars, or gingerbread men! Place the cutouts on the prepared baking sheets, leaving about 1 inch of space between each.
7. Bake the Cookies:
Bake the cookies for 6-8 minutes. You want them to be set and slightly crisp around the edges but still chewy in the center. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
8. Prepare the Icing (Optional):
As the cookies cool, you can whip up the icing! In a small bowl, combine the powdered sugar with 1-2 tablespoons of milk (or water) and the vanilla extract. Mix until it’s smooth and ready to pipe. If it’s too thick, add a little more liquid.
9. Decorate Your Cookies:
Once the cookies are completely cool, you can decorate them with the icing. Get creative with designs like snowflakes or fun shapes! To pipe the icing, you can use a piping bag or a zip-top bag with a small corner snipped off. Let the icing set for a little while before serving or storing.
10. Store and Enjoy:
Store your delicious gingerbread cookies in an airtight container at room temperature. They taste even better after a day or two as the flavors come together!
Enjoy these delightful Swedish gingerbread cookies with your favorite hot beverage of choice. They are perfect for sharing and bringing warmth and joy to the holiday season!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the cookies might have a denser texture. To maintain a softer cookie, consider using half all-purpose and half whole wheat flour.
Can I Make the Dough in Advance?
Absolutely! You can prepare the dough ahead of time and store it in the refrigerator for up to 3 days or freeze it for up to 2 months. Just make sure to wrap it tightly in plastic wrap. Thaw the dough overnight in the fridge before rolling it out.
How Do I Prevent the Cookies from Spreading Too Much While Baking?
To prevent spreading, chill the rolled-out dough thoroughly before cutting out the shapes. Additionally, ensure your butter is softened but not melted when creaming with sugar, as overly warm butter can lead to spreading.
What’s the Best Way to Store Decorated Cookies?
Store decorated cookies in a single layer in an airtight container, and if stacking is necessary, place parchment paper between layers to prevent the icing from smudging. They can last for up to a week, but they’re best fresh!