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
Featured In: 21 Christmas Cookies from Around the World
- 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
- 3 cups confectioners' sugar
- 3/4 cup shortening
- 1 tablespoon vanilla extract
- 3 to 5 tablespoons water
- Red Hots, optional
- 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.
- 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.
- 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.
- 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
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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!"