Pepparkakor (Swedish Ginger Thins)
In short: Crisp, paper-thin Swedish gingerbread cookies spiced with cinnamon, ginger and cloves, cut into shapes and baked for the Christmas season. It takes about 1 h 4 min in total and makes 20 servings.
- Prep
- 40 min
- Cook
- 24 min
- Resting
- 12 h
- Total
- 1 h 4 min
- Servings
- 20
- Difficulty
- Easy
- Calories
- 185 kcal
Pepparkakor are the thin, crisp spiced cookies that fill Swedish homes in December. The dough is made with butter, sugar and syrup, flavored with cinnamon, ginger and cloves, and chilled overnight so it can be rolled as thin as a coin. Cut into hearts, stars and pigs, they are hung on the tree, served with glögg or dunked in coffee.
Instructions
- Beat the butter and sugar for 2 minutes, until creamy. Beat in the syrup and cream. The mixture may look curdled, which is fine.
- In a separate bowl, mix the flour, cinnamon, ginger, cloves and baking soda. Add to the butter mixture and stir until a soft dough forms.
- Shape the dough into a flat disk, wrap it and refrigerate overnight, or for at least 8 hours. The dough must be thoroughly cold to roll thinly.
- Heat the oven to 175°C (350°F) and line baking sheets with baking paper. Work with a quarter of the dough at a time, keeping the rest in the fridge.
- Roll the dough out on a floured surface to about 2 mm (1/16 in) thick, dusting with flour as needed. Cut out shapes with cookie cutters and move them to the sheets with a thin spatula.
- Bake for 6 to 8 minutes, until the cookies are darker at the edges and firm. They crisp as they cool. Cool on a rack, then store in a tin.
Tips
- Roll the dough thinner than feels sensible. A cookie 2 mm (1/16 in) thick has the right snap, while thicker ones turn chewy.
- Gather and re-roll the scraps once, chilling the dough again if it softens. In an airtight tin the cookies stay crisp for 2 weeks.
Questions and answers
Can I make pepparkakor dough ahead of time?
Yes. The dough keeps in the fridge for up to 5 days, and the flavor improves as it rests. You can also freeze it for up to 2 months and thaw it overnight.
What is the difference between pepparkakor and gingerbread?
Pepparkakor are thin, crisp and snappy with a mild spice blend. English-style gingerbread is thicker and softer and usually has more ginger and molasses.
How do I keep pepparkakor crisp?
Cool them completely, then store them in an airtight tin. If they soften, bake them on a tray at 150°C (300°F) for 3 to 4 minutes to crisp them again.
How long does it take to make Pepparkakor (Swedish Ginger Thins)?
About 1 h 4 min in total: 40 min of preparation and 24 min of cooking.
How many calories are in Pepparkakor (Swedish Ginger Thins)?
About 185 kcal per serving, with 2 g of protein, 29 g of carbohydrates and 6 g of fat. These values are estimates.
Nutrition per serving
| Calories | 185 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 29 g |
| Fat | 6 g |
| Fiber | 1 g |
| Sugar | 14 g |
| Sodium | 110 mg |
Estimated values, calculated from the ingredients.
