Pepparkakor I Recipe -
Pepparkakor I Recipe

Pepparkakor I

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"A traditional Swedish Christmas recipe, they are crispy, brown, and delicious plain or decorated. Different from your everyday gingersnap!"

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Ingredients Edit and Save

Original recipe makes 4 -5 dozen Change Servings


  1. Place butter in a large, heatproof bowl. In a medium saucepan, heat brown sugar, molasses and spices just to boiling point. Add baking soda and stir in. Pour this mixture over the butter and stir until it melts.
  2. Beat egg and mix in; add flour, a cup at a time, and blend thoroughly. Turn out onto a lightly floured board and knead 1-2 minutes. Wrap in waxed paper and chill until firm (about an hour).
  3. Preheat oven to 325 degrees F (170 degrees C).
  4. Roll out to approximately 1/8 inch thickness on a lightly floured board and cut into desired shapes. Place on greased baking sheets and bake for 8 - 10 minutes.
  5. Remove from sheets and cool on racks; may be decorated with piped icing or whatever else you like!
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Reviews More Reviews

Jan 24, 2003

I live in Sweden, and gave this recipe to my daughter in the states. She said that they were definately not like the swedish pepparkakor we bake in Sweden. This recipe has less spices and more flour. My daughter said that when she added more of the spices, and less flour that they tasted much better.

Dec 20, 2003

the very best pepparkakor recipe i have found. it rolls very easily. the only thing i would change is the amount of spices - i would almost double everything - the cinnamon, ginger, cloves. i also added some orange zest, which gave it a nice flavor.


8 Ratings

Jan 24, 2003

5 cups of flour? It seemed like too much. The "dough" was more like sand and you can't roll out sand, as the recipe instructs. Another recipe for pepparkakor calls for 3-1/2 c. flour which seems more in line for the correct amount to add.

Dec 16, 2003

I made this recipe because it sounded close to an original I have from a Swedish friend. However, the dough was very hard to work with, it was too wet. The cookies turned out okay, but even though I doubled the spices, they weren't that spicy. I would not make these again. I'm sorry I didn't take the time to convert the recipe from my friend into English measurements!

Dec 07, 2008

This recipe is just great! I used cane molasses and just had to add a little flour, but it was really easy to roll out thin and cut. The flavour is fantastic: just the right amount of spices to suit both my mom's (who's a big pepparkakor fan) tastes and mine. I'm definitely going to bake these again for Christmas.


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  • Calories
  • 66 kcal
  • 3%
  • Carbohydrates
  • 10.8 g
  • 3%
  • Cholesterol
  • 9 mg
  • 3%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 62 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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