Traditional Swedish Pepparkakor Recipe

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Dec 10, 2008

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 think you could add closer to 3/4 to 1C and still be fine. My spice additions were at least doubled and I used as follows: 2 tsp cloves, 1T cinnamon, 2tsp Cardamom, 1T ginger, and I will add more Ginger next time as I like them zingy. WITH those changes, it was a good recipe.

—SHEEPEZ

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Dec 22, 2009

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 helped in making it roll out super thin and I didn't have any problems with crumbling until it started to warm up. They were exactly the cookies I was looking for. I only gave it 4 stars because if I make it again, I will definately double the spices. I like my spice cookies to be really strong and these are pretty mild as is.

—Vickilyn

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10 Ratings

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Apr 15, 2008

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

—Lia

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Jan 07, 2009

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 room temp - no way right out of the refrigerator) and could only get 1 or 2 cookies cut out of it because the rest was so crumbly. I tried adding more corn syrup after re-reading the reviews which did help the dough stick together better, however, it was extremely hard to mix it in! My arms were exhausted and it was too much for my Kitchen Aid mixer!

—sweetandsalty

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Dec 21, 2011

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 cold. That way you don't need to add all the extra corn syrup. I also like to double the spices, especially the cardamom. You can sprinkle the cookies with colored sugar prior to baking to make them more festive (my stepson loves to decorate them with colored sugar).

—swedishchef

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Mar 05, 2013

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

—Imanelshawaf

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Nutrition

Calories
47 kcal
2%

Carbohydrates
7 g
2%

Cholesterol
7 mg
2%

Fat
1.9 g
3%

Fiber
0.2 g
< 1%

Protein
0.9 g
2%

Sodium
40 mg
2%

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

Nutritional Information

Traditional Swedish Pepparkakor

Serving Size: 1/100 of a recipe
Servings Per Recipe: 100
Amount Per Serving
Calories: 47
Calories from Fat: 17

% Daily Value *
Total Fat 1.9g 3 %
Saturated Fat 1.2g 6 %
Cholesterol 7mg 2 %
Sodium 40mg 2 %
** Potassium 9mg < 1 %
Total Carbohydrates 7g 2 %
Dietary Fiber 0.2g < 1 %
Protein 0.9g 2 %
** Sugars 3.2g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron 2 %
** Thiamin 4 %
** Niacin 3 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 5 %

* 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.