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Swedish Ginger Snaps (Pepparkakor)

24 cookies

3½ hours 30 minutes active, plus cooling

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For these cookies, we needed to balance dark brown and white sugar to get a workable dough that crisped properly. Baking soda helped browning and gave the cookies lift, making them crunchy but not hard. The pepparkakor’s distinctive spice came from ground and fresh ginger, black pepper and cayenne (optional). To avoid rolling out and stamping the dough, we rolled it into balls and used the bottom of a measuring cup to flatten them into rounds. The dough can be made up to two days in advance. The cookies keep for up to a week in an airtight container.

24

cookies

Tip

Don’t portion the dough right after mixing; it will be too soft and sticky. Because it is made with melted butter (to avoid using a stand mixer), the dough has to chill before it is firm enough to roll out.

3½ hours

30 minutes active, plus cooling

Ingredients

  • 236

    grams (1⅔ cups) all-purpose flour

  • ¼

    teaspoon baking soda

Directions

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Reviews
Thomas F.
December 25, 2022
Great Gingerbread Cookie
This is a really flavorful gingerbread cookie, that has a little bit of a sticky consistency and heat that builds quite considerably. I highly recommend it, especially for Christmas time.