These cookies have a delightfully chewy consistency (but can be crispy too, depending on for how long you opt to bake them and how much flour you add). They make a wonderful holiday treat, in particular, but are also delicious during the year.
The origin of this recipe for pepparkakor (the Swedish translation of “ginger cookies”) is a mystery. I transcribed it in Microsoft Word many years ago and found it on an old CD archive circa 2005. I believe it came from my mother, whose friend’s mother graciously shared it with us.
- 1 c (229 g) granulated sugar
- 1 c (235 mL) melted butter
- 1/2 tsp (2 1/2 g) salt
- 1 c (235 mL) dark molasses
- 1/2 tsp (2 1/2 g) ginger
- 1/2 tsp (2 1/2 g) ground cloves
- 1 tsp (nearly 5 g) cinnamon
- 1 tsp (nearly 5 g) baking soda
- 1/2 cup (117 mL) boiling water
- 1 egg
- 4-5 c (685 g) flour
1. Dissolve baking soda in the boiling water.
2. Mix all the ingredients together.
3. Roll the dough thin on a well-floured surface.
4. Cut the dough with a cookie cutter.
5. Place cut out dough on a greased cookie sheet.
6. Bake at 325°F (163°C) until light brown (7-12 minutes depending on size of cookies).
Watch carefully, as the cookies brown very quickly. Also, use more flour for an easily rolled out dough. If using less flour, dough can be dropped by the spoonful onto the baking pan.
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