Swedish ginger cookies, or pepparkakor, are a famous holiday treat. They are especially popular during the Christmas season, where they are often decorated with different icing patterns and enjoyed with festive drinks.
However, ginger cookies are not just for Christmas; their amazing taste and pleasant aroma make them a fantastic treat year-round. Whether it’s a cozy winter evening or a sunny spring day, the blend of ginger, cinnamon, and cloves in gingerbread cookies makes them perfect anytime.
There’s no need to wait for the holidays to bake a batch or two. Just like it’s always a good time for fika — the cherished Swedish tradition of taking a break to enjoy coffee, treats, and good conversation, every moment is the right moment to enjoy pepparkakor! So why not add a dash of spice to your fika and a touch of Sweden to your day with this easy and super delicious Swedish ginger cookies recipe? Let’s get started!
Swedish Ginger Cookies Recipe
Ingredients
Dry Ingredients:
- 3 cups (360 g) all-purpose flour
- 3/4 cup (150 g) packed brown sugar
- 1 tbsp ground ginger
- 1 tbsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 3/4 tsp baking soda
Wet Ingredients:
- 3/4 cup (170 g ) unsalted butter, softened
- 3/4 cup (180 ml) molasses
- 1 large egg
Instructions:
1. Start by preparing the dry ingredients: sift together the flour, brown sugar, ginger, cinnamon, cloves, salt, and baking soda in a large bowl. This helps to evenly distribute the spices and leavening agent, ensuring a uniform flavor and texture in the cookies. Once sifted, whisk the mixture to break up any lumps and fully combine the ingredients.
2. In a separate mixing bowl, beat the softened butter using a hand mixer or stand mixer on medium speed until it becomes creamy and smooth. The consistency should be light and fluffy, which typically takes about 2-3 minutes. This step is crucial for achieving a tender cookie texture.
3. Add the molasses to the creamed butter and mix on medium speed until well combined. Molasses is key to the distinctive gingerbread flavor and adds moisture to the dough. Crack in the egg and continue beating until the mixture is smooth and well-blended. The egg helps to bind the ingredients together and adds richness to the dough.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed. It’s essential to add the dry ingredients slowly to avoid overmixing, which can make the cookies tough. Once all the dry ingredients are incorporated, the dough should come together smoothly and be slightly sticky.
The tradition of Sju sorters kakor
Did you know that there is a tradition of preparing seven kinds of cookies, or sju sorters kakor in Swedish, when inviting guests to fika? The tradition originates from a time when a good hostess would serve at least seven different homemade cookies to guests. While the specific types of cookies can vary, the number is always seven. Gingerbread cookies, or pepparkakor, are often one of the seven types.
If you want to learn more about fika and the seven types of cookies, check out my article Fika: All You Need to Know about the Swedish Coffee Break.
5. Divide the dough in half and shape each portion into a disk. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour. Chilling the dough is a crucial step that firms it up, making it easier to roll out and cut. It also helps the flavors to meld and prevents the cookies from spreading too much during baking.
6. Preheat your oven to 175°C (350°F) and prepare your baking sheets by lining them with parchment paper. This will prevent the cookies from sticking and ensure even baking.
7. On a lightly floured surface, roll out one portion of the dough to about 0.5 cm (1/4 inch) thickness. Use cookie cutters to cut out your desired shapes. Dip the cutters in flour before each cut to prevent sticking. Gather the scraps, re-roll, and cut additional shapes. This process can be repeated with the second portion of the dough.
And don’t forget to enjoy your pre-fika fika!
8. Carefully place the cut-out cookies onto the prepared baking sheets, leaving about 2.5 cm (1 inch) between each cookie. Bake in the preheated oven for 8-10 minutes, or until the edges are firm and the centers are set. Be careful not to overbake, as this can make the cookies too hard. The cookies should be slightly soft when they come out of the oven, as they will firm up as they cool.
9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them to finish cooking and prevents breakage.
10. Once the cookies have cooled completely, you can get creative with decorations. Use icing, sprinkles, or other toppings to add your personal touch. Just make sure to let the decorations set fully before storing the cookies. I skipped that part because I used a rolling pin with a dalahäst pattern (although the patterns weren’t as visible after baking).
11. Bond with your pets by letting them be part of the preparation (and, of course, the fika)!
12. Enjoy the cookies with a hot beverage, like coffee or tea, and share them with friends and family to add a touch of Swedishness to your day and celebrate the joy of being together.
Happy baking!
