NEXT RECIPE >

Swedish Gingerbread Cookies Recipe
Swedish Gingerbread Cookies Recipe photo by Taste of Home
Next Recipe

Swedish Gingerbread Cookies Recipe

Read Reviews
4.5 3 3
Publisher Photo
Making Swedish pepparkakor—or gingerbread cookies—is a holiday tradition for our family. I entered these at the Iowa State Fair and took home a blue ribbon.—Kathleen Olesen, Des Moines, IA
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch + cooling
MAKES:36 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min./batch + cooling
MAKES: 36 servings

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1/2 cup molasses
  • 1 large egg
  • 3-1/4 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground cloves
  • 1 teaspoon baking soda
  • FROSTING:
  • 3 cups confectioners' sugar
  • 3/4 cup shortening
  • 1 tablespoon vanilla extract
  • 3 to 5 tablespoons water
  • Red Hots, optional

Nutritional Facts

1 cookie: 201 calories, 9g fat (4g saturated fat), 19mg cholesterol, 80mg sodium, 28g carbohydrate (19g sugars, 0 fiber), 1g protein.

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. In another bowl, whisk flour, ginger, cinnamon, cloves and baking soda; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
  2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Bake 8-10 minutes or until edges are firm. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  3. For frosting, in a bowl, beat confectioners' sugar, shortening, vanilla and enough water to reach spreading consistency. Decorate cookies with frosting and, if desired, Red Hots.
  4. Freeze option: Transfer wrapped disks to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to roll. Prepare, bake and decorate cookies as directed. Yield: about 3 dozen.
Originally published as Swedish Gingerbread Cookies in Cookies & Candies Bookazine 2015, p9


Reviews for Swedish Gingerbread Cookies

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Manja User ID: 1575025 258794
Reviewed Dec. 29, 2016

"I just made these cookies and they were fun to make and turned out perfect!, not too hard not too soft! I didn't ice them, wanted to keep them simple and poked tiny holes for a face and buttons, thank you for the recipe!"

MY REVIEW
paul3303 User ID: 1713232 258525
Reviewed Dec. 23, 2016

"This was a good flavored cookie, but I would prefer a softer cookie."

MY REVIEW
lsmith720 User ID: 5268397 239340
Reviewed Dec. 13, 2015

"These little guys are outstanding! They are so deliciously flavorful. If you love a strong gingersnap, these are definitely worth the try. This will definitely go into my favorite recipe book for Christmas cookies!"

Loading Image