swedish pepparkakor {crispy ginger cookies}

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One of our favorite Christmas treats. These cookies are light, crisp and spicy! Perfect with a glass of milk or a cup of coffee, cocoa or tea in front of the fire place!

~ preheat oven to 350 degrees F. ~

3/4 cup unsalted butter, softened

3/4 cup sugar

1/2 cup molasses

1 large egg, beaten

3 cups all purpose flour

1 teaspoon baking soda

2 teaspoons cinnamon

2 teaspoons ginger

2 teaspoons ground cloves

 1 teaspoon salt

1/2 teaspoon finely ground black pepper

1/4 teaspoon nutmeg

Cream butter and sugar. Add molasses and egg. Stir in remaining ingredients until evenly incorporated. Chill, covered, for 4 hours. Roll to 1/8 inch thick on floured surface. Cut with cookie cutters. Place on ungreased cookie sheet. Bake for 8 to 10 minutes, or until edges are slightly browned. Cool completely. Decorate with frosting or a light dusting of powdered sugar. Store in an airtight container in a cool, dry place. Freeze whatever you don’t plan on eating in 10 days.



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