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Ingredients
| all-purpose flour (unsifted): 3 3/4 cups |
| baking soda: 2 tsp |
| ground cinnamon: 1 tsp |
| ground cloves: 1 tsp |
| ground ginger: 1 tsp |
| cardamom (ground): 1 tsp |
| salted butter: 1 cup |
| granulated sugar: 1 cup |
| light brown sugar (packed): 1/2 cup (packed) |
| eggs: 1 (beaten) |
| dark corn syrup: 2 Tbl |
Traditional Swedish Pepparkakor
Credit: AllRecipes
User rating:
"These thin, crispy spice cookies are a Christmas tradition in Sweden. They're usually cut into heart, flower or star shapes. Dusting your cookie cutters with flour will make it easier to cut the dough."
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Prep Time
30 min -
Cook Time
5 min -
Servings
100 serving(s)
Tags
Directions
- Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
- Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
- Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
- Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.