Authentic Swedish Pepparkakor Recipe: A Christmas Tradition

Ingredients

• 3.75 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1 cup unsalted butter, softened
• 1 cup white sugar
• 0.5 cup brown sugar, packed
• 1 large egg, beaten
• 2 tablespoons dark corn syrup

Instructions

1. In a large bowl, sift together the flour, baking soda, cinnamon, cloves, ginger, and cardamom.
2. In a separate bowl, cream together the butter, white sugar, and brown sugar using an electric mixer on medium speed until the mixture is light and fluffy. Beat in the egg and corn syrup until the mixture is smooth. Gradually mix in the flour mixture until everything is well combined. Divide the dough into four equal portions, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or overnight.
3. When you're ready to bake, preheat your oven to 375 degrees F (190 degrees C). Lightly grease your baking sheets.
4. Take one disk of dough from the refrigerator, leaving the rest chilled. Unwrap the dough and place it on a lightly floured surface. Use a floured rolling pin to roll the dough to a thickness of 1/8 inch. Cut out your desired shapes using cookie cutters, dipping them in flour as needed to prevent sticking. Place the cookies 1 inch apart on the prepared baking sheets.
5. Bake in the preheated oven until the cookies are set, approximately 5 minutes. Transfer the cookies to wire racks to cool completely. Repeat the process of rolling, cutting, and baking with the remaining dough.

Nutrition

• Calories: 93 kcal
• Fat Content: 4 g
• Fiber Content: 0 g
• Sugar Content: 6 g
• Sodium Content: 54 mg
• Protein Content: 1 g
• Cholesterol Content: 13 mg
• Carbohydrate Content: 14 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g