These Swedish gingerbread cookies are warm and spicy, filled with cinnamon and ginger. They are perfect for sharing or enjoying with a cup of hot cocoa!
Making these cookies is a fun holiday tradition! Personally, I love decorating them with icing—it’s like a cookie art project that you can eat afterward! 🎨🍪
Key Ingredients & Substitutions
All-purpose flour: This is essential for structure. You can substitute whole wheat flour for a nuttier flavor, but it may result in denser cookies.
Butter: Unsalted butter makes it easy to control the salt level. If you’re dairy-free, try coconut oil or a plant-based butter. Just remember to soften it first!
Dark corn syrup or molasses: This adds deep flavor and moisture. If unavailable, honey or maple syrup is a good alternative, though they can taste lighter.
Spices: Using fresh spices enhances flavor. If you lack ground ginger or cloves, you can substitute with more cinnamon, but the original blend brings that classic flavor!
Why Is Chilling the Dough Important?
Chilling the dough is vital for a well-structured cookie. It helps firm up the butter, preventing the cookies from spreading too much while baking. Here’s how to do it:
- Wrap the prepared dough tightly in plastic wrap to avoid drying out.
- Refrigerate for at least one hour, or overnight for even richer flavor.
- This also makes it easier to roll out the dough and cut your desired shapes without sticking.
How Can You Achieve Nice Decorations with Icing?
Decorating can be the highlight of baking these cookies! Here’s how to achieve great icing results:
- Ensure cookies are completely cool before icing to prevent melt.
- Add a few drops of water to powdered sugar for a smooth consistency; it should be thick but pipeable.
- Use a piping bag or even a plastic bag with a corner snipped off for easy decorating.
Keep it simple with outlines or get creative with designs! Let the icing dry fully before stacking or storing the cookies.
With these tips, you’ll have perfect Swedish gingerbread cookies to enjoy and share with others!
Swedish Gingerbread Cookies (Pepparkakor)
Ingredients:
- 2 1/4 cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground cloves
- 1/4 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1/4 cup (85 g) dark corn syrup or molasses
- 1 large egg
- 1 teaspoon vanilla extract
- Granulated sugar, for rolling
For the icing (optional decoration):
- 1 cup powdered sugar
- 1-2 teaspoons milk or water
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take approximately 2 hours in total. About 30 minutes for preparation, 1 hour for chilling, and then 8 minutes for baking. This easy process allows you time to relax while the dough chills!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Make sure it’s well mixed and then set it aside.
2. Cream the Butter and Sugar:
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until it’s light and fluffy. This adds air and makes your cookies nice and tender.
3. Add Syrup and Egg:
Beat in the dark corn syrup (or molasses), egg, and vanilla extract. Mix everything until it’s well combined.
4. Combine Wet and Dry Ingredients:
Gradually add the flour-spice mixture to the wet ingredients. Mix until a stiff dough forms—this means it’s ready for chilling!
5. Chill the Dough:
Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or overnight. This makes the dough easier to roll out and helps enhance the flavors.
6. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
7. Roll and Cut the Cookies:
On a lightly floured surface, roll out the dough to approximately 1/8 inch thick. Use round cookie cutters or traditional gingerbread shapes to cut out your cookies.
8. Sugar Coating (Optional):
If you want your cookies to be crisp and sparkly, lightly sprinkle granulated sugar on the baking sheets or roll each cookie in sugar before placing them on the sheet.
9. Bake the Cookies:
Place the cookies on the prepared baking sheets, leaving about 1 inch between each cookie. Bake for 6-8 minutes until they are firm but not dark. They should be nice and crisp when they cool.
10. Cool the Cookies:
Let the cookies cool completely on wire racks before decorating.
11. Make the Icing (Optional):
While the cookies are cooling, whisk together the powdered sugar, milk (or water), and vanilla until you get a smooth consistency. If it’s too thick, add a bit of more liquid as needed.
12. Decorate:
Using a piping bag or a small plastic bag with a corner snipped off, decorate your cookies with icing. Feel free to get creative with different patterns! Let the icing dry before serving or storing them.
13. Store the Cookies:
Store your cookies in an airtight container at room temperature for up to 2 weeks. They’ll stay fresh and delicious!
Enjoy sharing these delightful Swedish gingerbread cookies with friends and family, or keep a stash for yourself to enjoy with a warm cup of tea or coffee! Happy baking! 🎄🍪
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but it may result in denser cookies. Consider using half whole wheat and half all-purpose flour for a balanced texture.
How Do I Store These Cookies to Keep Them Fresh?
Store the cookies in an airtight container at room temperature for up to 2 weeks. For longer storage, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper to avoid sticking!
What If I Don’t Have Dark Corn Syrup or Molasses?
If you don’t have dark corn syrup or molasses, you can substitute with honey or maple syrup. However, be aware that it will change the flavor and moisture slightly.
Can I Decorate These Cookies with Royal Icing?
Absolutely! Royal icing would work great for decorating, giving you a firmer finish that’s perfect for intricate designs. Just make sure the cookies are completely cool before icing!
