traditional swedish pepparkakor

traditional swedish pepparkakor
  • 3 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cardamom
  • 1 cup butter
  • 1 cup white sugar
  • 1/2 cup brown sugar, packed
  • 1 egg, beaten
  • 2 tablespoons dark corn syrup


  1. Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
  2. Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
  3. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  4. Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
  5. Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.

06/16/2019
traditional swedish pepparkakor, recipe PT15M PT1H 5 455 calories

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