Reviewed: Dec. 23, 2008

These cookies are so easy and tasty! I have made them mulitple times. They take an hour tops and they always come out looking great. I didn't have any orange zest so I used orange extract instead. Not sure if it even made a difference, they would have been great without it altogether. I frosted a few of these to make them more appealing to my family, and I bagged a bunch of them up for goodibags as well. A huge hit thanks to a great recipe!

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xx thinkpink xo

Living In: Issaquah, Washington, USA

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Reviewed: Dec. 4, 2008

These are my absolute favourites! What a GREAT recipe! I like to make mine a little thick so that they're chewy.

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hulagirl115

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2008

Crisp and delicious! I thought 2 tsp of cloves would be a lot, but these were just great as is. Will definitely add these to my repertoire.

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JEN333

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Reviewed: Dec. 22, 2007

This recipe is easy and much more shortbread-like than what I remember from childhood. my cookies turned out kind of crispy and soft inside. I added red and green chocolate "buttons" to the little pepparkokor men I made with this recipe and they made nice additions to the cookies I mailed home.

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Dr. Westcott

Cooking Level: Beginning

Home Town: Pocatello, Idaho, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Dec. 16, 2007

They don't roll out, so whats the point. No good.

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rachel

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: New Haven, Connecticut, USA

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Reviewed: Oct. 27, 2007

Very tasty cookies. I used a cookie press and they came out great.

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5 users found this review helpful

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D Novello

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2006

These taste great! I had the problem of the dough being too sticky even after chilling overnight. I ended up rolling the dough into small balls and flattening between my hands. My husband is hooked! Really tasty dunked in coffee.

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IndyDee

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Reviewed: Dec. 12, 2006

These are the first cookies I have ever made that weren't a starter at a grocery store. They are so yummy! I added nutmeg, 1 tbsp. Molasses and subbed light brown sugar for the 1/2 cup white sugar!

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SouthernFriedFreida

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Reviewed: Nov. 27, 2006

This was a featured recipe today, and since I am in the midst of my very serious seasonal baking, I had to try it. It was great. I followed the recipe exactly and they are beautiful and delicious. Thanks for a great recipe!

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SUGARPLUMSCOOKIES

Cooking Level: Professional

Living In: Wilmington, Delaware, USA

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Reviewed: Nov. 9, 2006

My mother was raised in Sweden and would fix these for us every Christmas. She would also leave the dough in the fridge for a day before cooking. These are great dunked in coffee and also milk!

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SHEZASMITTY

Cooking Level: Intermediate

Living In: Rockford, Illinois, USA

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Reviewed: Aug. 31, 2006

My husband was raised on Anna's and pepparkakor was one of my two year old's first words. We eat lots of pepparkakors at our house but this is the first time we have actually made them. I am afraid I may have made a mistake because these were so good and we are hooked. I used molasses instead of corn syrup, no orange zest, and I left the dough in the refrigerator for a day before cutting them out.

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Spruce92

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2005

I had to reprint the recipe, because mine left the house with one of my guests after I served these for dessert. I used molasses instead of corn syrup because that's what I had, and it will be my new Christmas cutout recipe.

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Amy

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Reviewed: Dec. 25, 2004

These cookies tasted great; it's a nice orangey-clove flavor. I found the dough extremely difficult to roll out, even when chilled. And, the cookies spread when baking so it was difficult to make out the shapes anyway. I ended up just dropping globs on the cookie sheet - no one was the wiser and the great taste was worth the sticky dough.

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SMCCORMICK

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Bellefonte, Pennsylvania, USA

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Reviewed: Aug. 13, 2004

These are delish! Everytime we have a family gathering now, my mom begs me to "bring the Ikea cookies"! Sometimes, I replace the corn syrup with maple syrup... adds a bit more of a spicy-sweet tinge.

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AMMYBUG

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Reviewed: Mar. 5, 2004

too much orange flavor

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DEMAR

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Reviewed: Feb. 14, 2004

Crispy, sweet, and delicious. The orange zest goes a long way. These are a new Christmas tradition in my house!

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Katie

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Reviewed: Sep. 15, 2003

This recipe made a lot of cookies for me. I didn't roll them out and broke the rules! I rolled them into balls and then flattened with a cookie press dipped in sugar. I baked them for about the same length of time though and they turned out great. My Swedish grandfather might not have approved but everyone at work loved them! Fresh orange juice and fresh zest is key to these cookies.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Jun. 9, 2003

this recipe is good! i didn't cut my cookies out, instead rolled the dough into a log, chilled it, and then cut it into thin slices to bake. i found the thinner the cookies, the nicer they were.

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IRIDESCENCE_01

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Reviewed: Nov. 22, 2002

This is the exact recipe that was given to me by my Danish grandmother. She always made these at Christmas, as did my mother. Now I make them and they are my favorite holiday cookie. They say Christmas to me in every way.

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PCON

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Reviewed: Sep. 26, 2000

I love these cookies, they are just like the Orange Thins you can buy from Ikea. However, the batter is very soft, and is best chilled for several hours before rolling, and is best rolled on a pastry cloth.

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KERK72

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Pepparkakor II

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