Gingersnaps Pepparkakor

Infused with the warm, inviting flavors of Scandinavia, Gingersnaps Pepparkakor are a celebration of spice and holiday cheer. These delicate, crispy cookies strike the perfect balance between sweetness and aromatic warmth from cinnamon, ginger, cloves, and optional cardamom. Made with rich molasses and a hint of cream, the dough rolls out effortlessly for easy shaping into festive designs. A brief stint in the oven creates thin, golden edges with a satisfying snap, while the buttery aroma fills your kitchen with seasonal magic. Perfect for gifting, snacking, or pairing with a hot cup of coffee, these traditional Swedish spiced cookies are a must-try for any baking enthusiast. Bake a batch today and savor the timeless charm of homemade Pepparkakor!

Nutriscore Rating: 35/100

Prep Time:30 mins

Cook Time:8 mins

Total Time:38 mins

Servings: 50

Ingredients

• 200 grams unsalted butter
• 200 grams granulated sugar
• 50 milliliters light molasses
• 50 milliliters heavy cream
• 300 grams all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 0.5 teaspoon ground cardamom (optional)
• 0.5 teaspoon salt

Directions

Step 1

In a medium saucepan, melt the butter over low heat. Once melted, add the granulated sugar, molasses, and heavy cream, stirring until well combined. Remove from heat and let the mixture cool to room temperature.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, cloves, cardamom (if using), and salt.

Step 3

Gradually pour the cooled butter and sugar mixture into the dry ingredients. Mix well until a smooth dough forms.

Step 4

Divide the dough into two portions. Wrap each portion in plastic wrap and refrigerate for at least 1 hour or until firm.

Step 5

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Step 6

On a lightly floured surface, roll out one portion of the dough to about 1/8-inch (3 mm) thickness. Use cookie cutters to cut out shapes of your choice.

Step 7

Place the cookies on the prepared baking sheets, leaving a small gap between each cookie.

Step 8

Bake in the preheated oven for 7-9 minutes, or until the edges are slightly golden. Keep an eye on them, as they bake quickly.

Step 9

Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Step 10

Repeat with the remaining dough. Store cooled cookies in an airtight container for up to a week. Enjoy your homemade Pepparkakor gingersnaps!

Nutrition Facts

Serving size	817.8 grams (817.8g)

Amount per serving	% Daily Value*
Calories	3652

Total Fat 191.60g	246%
Saturated Fat 110.50g	553%
Polyunsaturated Fat NaNg
Cholesterol 493mg	164%
Sodium 2517mg	109%
Total Carbohydrate 473.60g	172%
Dietary Fiber 10.90g	39%
Total Sugars 236.60g
Protein 32.90g	66%

Vitamin D 0IU	0%
Calcium 235mg	18%
Iron 17mg	94%
Potassium 1168mg	25%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 3.5%

Carbs: 50.5%