Pepparkakor Cookies are very thin Swedish ginger cookies that are a traditional favorite at Christmas. Although the most common shape is a heart, at Christmastide they are often cut into various shapes. Not only are Pepparkakor Cookies used as a yummy treat, if you make a hole near the top of the cookies before baking, they can be strung with ribbon or string and hung on a Christmas tree. There is a fun Swedish tradition involving the Pepparkakor Cookies. Place one in the palm of your hand. Make a wish. Using a finger from the other hand, tap 3 times on the cookie. If the cookie does not break, your wish will come true. If it does break, you still get to eat your delicious Pepparkakor Cookie.

Pepparkakor Cookies Recipe Ingredients – Makes 8 – 9 dozen

• 3 1/2 cups flour
• 2 teaspoons ground ginger
• 2 teaspoons ground cloves
• 2 teaspoons ground cinnamon
• 1/2 teaspoon cardamon
• 1/4 teaspoon all spice
• 1 teaspoon baking soda
• 1/2 cup golden syrup, treacle syrup or light, unsulphered molasses
• 1 cup salted butter, cut into pieces
• 1 cup sugar
• 1 large egg, lightly beaten

Note: After cooled, the Pepparkakor Cookies can be decorated with a simple powder sugar icing.

Pepparkakor Cookies Recipe Directions

In a small saucepan, heat molasses, butter and sugar over medium heat until butter is melted and sugar is dissolved. Remove from heat and allow to cool to room temperature. When cooled, add the lightly beaten egg and mix well.

In a large bowl, whisk together the flour, baking soda and spices.

Form a well in the center of the dry ingredients and pour the sugar mixture into the dry ingredients. Stir to combine.

Form a ball with the dough. Wrap in plastic wrap and refrigerate over night. You want the flavors to mingle.

To bake, line 2 baking sheets with parchment paper or silicone mats.

Break the dough into 3 pieces. Roll the dough very thin on a lightly floured work surface using a lightly floured rolling pin. We used 1/8 inch rubber rings on the end of our rolling pin. They could have been even a little thinner!

Using cookie cutters, cut out shapes.

Transfer to cookie sheets* and bake in a 375 oven for 7 – 8 minutes. Watch carefully! They go from golden and crispy to burnt quickly! If  you are baking 2 pans of cookies at a time, turn the cookie sheets and change oven racks half way through the baking process to insure an even bake. *Because these cookies are so thin, you might find it easier to roll out the cookies on the parchment paper or silicon mats, then remove from access dough, so you do not need to transfer the cut out cookies.

Allow the cookies to cool on the cookie sheet for 5 minutes then transfer to wire racks to finish cooling. Store in a tight sealed container to insure your cookies remain crispy!