These Swedish Gingerbread Cookies are wonderfully spiced and great for sharing! With their warm flavors of ginger and cinnamon, they’re sure to bring a smile to everyone.
Making these cookies is a fun way to get into the holiday spirit. I love decorating them with icing—it’s a bit like art, and I definitely eat a few while I’m at it! 🎨🍪
Ingredients & Substitutions
Flour: All-purpose flour is key for texture, but you can use a gluten-free blend for a gluten-free version. Just make sure it has a binder like xanthan gum.
Molasses: Light molasses adds a nice flavor. If you don’t have it, dark corn syrup or honey can work, but they’ll change the taste a bit. Maple syrup is another sweet alternative!
Spices: Ground ginger and cinnamon are essential for that classic gingerbread flavor. If you want a different twist, you can try using fresh grated ginger or adding nutmeg.
Butter: Unsalted butter gives you better control over the saltiness of the cookies. If you’re dairy-free, coconut oil or a plant-based butter substitute works well too.
How Do You Get The Perfect Gingerbread Dough?
Working with the gingerbread dough can be tricky. Make sure your butter is softened but not melted. This helps create a nice texture. Don’t skip the chilling time! It firms up the dough so it’s easier to roll out, and chilling enhances the flavors.
- Divide your dough into two smaller disks before chilling. This makes it easier to roll out one at a time.
- Flour your surface and rolling pin each time you roll out the dough to prevent sticking.
- Don’t overwork the dough; just mix until combined to keep your cookies tender.
Swedish Gingerbread Cookies (Pepparkakor)
Ingredients You’ll Need:
For the Cookies:
- 3 1/2 cups (440 g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cardamom (optional, but traditional)
- 1/4 teaspoon salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar (plus additional sugar for rolling)
- 1 large egg
- 1/4 cup (60 ml) light molasses or dark corn syrup
- 1 teaspoon vanilla extract
For the Icing Decoration (optional):
- 1 cup powdered sugar
- 1-2 tablespoons milk or water
- 1/2 teaspoon vanilla extract or lemon juice
Time Needed:
This recipe takes about 20 minutes for preparation. You’ll need to chill the dough for at least 2 hours (or overnight) before baking. Overall, plan for about 2.5 hours to enjoy warm cookies fresh from the oven!
Step-by-Step Instructions:
1. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground cardamom (if using), and salt. Make sure everything is evenly mixed so your cookies will have a consistent flavor!
2. Cream Butter and Sugar:
In a large bowl, add the softened unsalted butter and granulated sugar. Using an electric mixer, beat the mixture until it becomes light and fluffy. This takes a few minutes but creates a wonderful base for your cookies.
3. Add Egg, Molasses, and Vanilla:
Beat in the large egg, light molasses, and vanilla extract until well combined. Make sure everything is blended nicely into a creamy mixture.
4. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet mixture. Mix it all together until a firm dough forms. If the dough is a bit sticky, that’s okay. It will firm up when chilled!
5. Chill the Dough:
Divide the dough into two equal disks, wrap them in plastic wrap, and refrigerate for at least 2 hours or overnight. Chilling allows the flavors to develop and makes rolling easier.
6. Preheat Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This helps prevent sticking and makes clean-up easier!
7. Roll and Cut:
Lightly flour your surface and rolling pin. Take one disk of dough out of the fridge at a time. Roll it out to about 1/8 inch (3 mm) thickness. If you’d like, sprinkle a little granulated sugar on top for sparkle! Use cookie cutters to cut out your favorite shapes.
8. Bake Cookies:
Place the shaped cookies on the prepared baking sheets about 1 inch apart. Bake them in the preheated oven for 6-8 minutes. The edges should start to darken slightly, and the cookies should be set but still soft in the center.
9. Cool:
Let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. They’ll crisp up nicely as they cool!
10. Prepare Icing (Optional):
If you’d like to decorate, mix the powdered sugar with enough milk or water to create a thick yet pipeable icing. You can add vanilla extract or lemon juice for extra flavor. Put the icing into a piping bag or zip-top bag with a small corner snipped to pipe your designs!
11. Decorate:
Once the cookies are completely cool, pipe icing patterns onto them. Be creative! Allow the icing to dry before you store the cookies.
12. Storage:
Store your cookies in an airtight container at room temperature for up to two weeks. They make a fantastic treat for holiday gatherings or cozy evenings at home.
Enjoy your crisp, aromatic Swedish Gingerbread Cookies—perfect with coffee or a glass of milk!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the cookies may be denser. You might want to start with a half-and-half mix of whole wheat and all-purpose flour for the best texture.
How Can I Make These Cookies Gluten-Free?
To make gluten-free Swedish Gingerbread Cookies, use a gluten-free all-purpose flour blend that contains xanthan gum. This will help give structure to the cookies, ensuring they hold together well.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the wrapped dough disks for up to 3 months. Just thaw it in the refrigerator overnight before rolling out and baking. This makes it easy to enjoy freshly baked cookies any time!
What Should I Do if My Dough is Too Sticky?
If your dough is sticky, try chilling it a bit longer in the refrigerator. If it’s still too sticky to roll out, sprinkle a little more flour on your work surface and rolling pin while you work with it. Just be careful not to add too much, so you don’t alter the cookie’s texture!
