Traditional Swedish Pepparkakor

Traditional Swedish Pepparkakor

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"These thin, crispy spice cookies are a Christmas tradition in Sweden. They're usually cut into heart, flower or star shapes. Dusting your cookie cutters with flour will make it easier to cut the dough."
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1 h 35 m servings 47 cals
Serving size has been adjusted!

Original recipe yields 100 servings



  • Calories:
  • 47 kcal
  • 2%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 40 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
  2. Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
  3. Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  4. Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
  5. Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.


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This recipe needed some tweaking. There was not near enough corn syrup to get the dough to stick--it was "sandy". I added about 2/3 cup and that was adequate, but from looking at other recipes...

I followed this recipe to the letter and had no problems with it. The dough is super hard out of the fridge but I worked it a bit with my hands then rolled it out just fine. A lot of flour hel...

if you like Anna's Ginger thins, this is the closest I have found to them. Lovely and delicious. Definitely a keeper.

5 stars for flavor, but 1 star for difficulty. As other reviewers noted, it was really difficult to roll out since it was sandy in texture. I could roll it with great effort (after it was at r...

This recipe is great - very close to my family's recipe for these cookies. I would suggest using margarine instead of butter - the dough rolls out much more easily especially when the dough is ...

Made the recipe to the letter multiple times. Family and coworkers LOVE it (so do I!). Some prefer the harder crunchy version, some prefer the softer version, varies depending on dough thickne...

Just tried this recipe a couple of days ago and loved it! The best I've ever tried and it's proof to me that homemade is far better than any store bought version...yes, and in some cases, even s...

This recipy tasted just like the ready made Pappakakor i tasted in Stockholm. I am glad I can bake it home now

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