Swedish Gingerbread Cookies (Pepparkakor)

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Pepparkakor are the crisp, ultra-thin Swedish gingerbread cookies that fill tins across Scandinavia every December. The signature difference from other gingerbread is the warm addition of cardamom alongside the usual cinnamon, ginger, and cloves, plus a touch of light molasses for that deep caramel-musk flavor. They snap when you bite them and only get better after a day or two in the tin.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 25 gFat
• 15 gSaturated Fat
• 72 gCarbs
• 1.5 gFiber
• 38 gSugar
• 5 gProtein
• 480 mgSodium
• 380 mgPotassium
• 90 mgCalcium
• 3.5 mgIron
• 0.3 mgVitamin C
• 145 mcgVitamin A

Ingredients

For the dough

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (115 g) unsalted butter, softened
• 1/2 cup (110 g) packed dark brown sugar
• 1/4 cup (60 ml) light (Swedish-style) molasses
• 1 large egg, room temperature
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt

For the spice blend

• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg

Directions

1. Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, cardamom, and nutmeg together in a medium bowl until evenly combined.
2. In a large bowl, beat the butter and brown sugar with an electric mixer on medium speed until pale and fluffy, about 2 minutes. Beat in the molasses and egg until smooth and glossy.
3. Add the dry mixture to the bowl in two additions, mixing on low just until a soft, cohesive dough forms. Shape into a flat disk, wrap tightly in plastic, and chill for at least 1 hour, or up to 2 days.
4. Preheat the oven to 375°F (190°C) and line two large baking sheets with parchment paper.
5. On a lightly floured surface, roll the chilled dough to a thin 1/8-inch (3 mm) thickness. Cut into shapes with 2- to 3-inch cookie cutters – hearts, pigs, stars, and traditional rounds are all classic – and place 1 inch apart on the prepared sheets.
6. Bake one sheet at a time for 7 to 9 minutes, until the cookies are deeply golden around the edges and feel firm when tapped.
7. Let the cookies rest on the hot pan for 2 minutes (they will crisp up as they cool), then transfer to a wire rack to cool completely.
8. Store in an airtight tin at room temperature for up to 3 weeks; the spices deepen and meld after the first 24 hours, so plan a little rest time when possible.

Cook’s Notes

• Cardamom is the signature Scandinavian touch – do not skip it, as it is what makes pepparkakor taste distinctly Swedish rather than English or German.
• The dough must be thoroughly chilled or it will stick and tear when rolled; very cold dough also helps you achieve that paper-thin traditional texture.
• Light Swedish syrup (ljus sirap) gives the most authentic flavor, but a 50/50 blend of light corn syrup and mild molasses works well as a substitute.
• For perfectly even browning, rotate the baking sheet halfway through the bake and keep a close eye in the final 2 minutes – thin cookies go from gold to burnt very fast.
• Hide one almond in a batch of gingerbread for a traditional Swedish Christmas game: whoever finds it is said to be the next to marry.

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