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Swedish Ginger Snaps (Pepparkakor)
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
-
01In a large bowl, whisk together the flour and baking soda. In a medium saucepan over medium, combine the butter, both sugars, corn syrup, both gingers, the cinnamon, orange zest, salt, cloves, pepper and cayenne, if using. As the butter melts, whisk until the sugar dissolves and the mixture begins to simmer. Remove from heat. Cool until just warm to the touch, about 30 minutes.
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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.
December 19, 2023
Spicy and delicious!
Make sure to use new, high-quality ground ginger
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