These Swedish gingerbread cookies are soft, spiced, and simply adorable! With hints of cinnamon and cloves, they are perfect for the holidays and make your kitchen smell amazing.
Honestly, decorating these cookies is half the fun! I love grabbing some icing and sprinkles to see who can make the silliest shapes. Who doesn’t enjoy a cookie that looks like a reindeer? 😄
Key Ingredients & Substitutions
All-purpose flour: This is the base for the cookies. Using whole wheat flour can add a nuttier flavor, but it may change the texture. You might need less whole wheat flour, so adjust accordingly.
Baking soda: It helps the cookies rise and stay soft. If you’re out, you can substitute with baking powder, but use about 2 teaspoons, as it’s less potent.
Spices (cinnamon, ginger, cloves, cardamom): These spices give gingerbread its signature flavor. If you like it spicy, increase the ginger or add a dash of nutmeg. For a twist, consider a pumpkin spice blend!
Unsalted butter: I prefer using unsalted butter for more control over the salt in the cookies. You can replace it with coconut oil or vegan butter for a dairy-free version.
Dark molasses: It adds depth and sweetness. If you don’t have it, light molasses or even honey can work, though the flavor might be milder.
Egg: For a vegan option, consider using flaxseed meal (1 tbsp mixed with 2.5 tbsp water) or applesauce (1/4 cup). This will help bind the ingredients together.
How Do I Achieve the Perfect Cookie Texture?
The texture of these cookies comes from careful mixing and baking. Here’s how to get it just right:
- Chilling the dough: This step firms up the dough, making it easier to roll and cut. If in a hurry, try to chill for at least an hour.
- Rolling thickness: Aim for about 1/8 inch thick. Too thick, and cookies won’t crisp up; too thin, and they’ll burn easily.
- Baking time: Keep an eye on them! Bake just until edges are firm and set. They’ll continue to firm up as they cool.
Following these tips ensures your cookies come out perfectly every time—thin, crisp, and full of warm spice! Enjoy baking and decorating!
Swedish Gingerbread Cookies (Pepparkakor)
Ingredients You’ll Need:
For the Cookies:
- 3 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 1/2 tsp ground ginger
- 1 tsp ground cloves
- 1/2 tsp ground cardamom (optional, for authentic touch)
- 1/4 tsp salt
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup dark molasses
- 1 egg
For the Icing:
- 1 cup powdered sugar
- 1-2 tbsp milk or water
- 1/2 tsp vanilla extract (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time plus 2 hours of chilling time. Baking will take around 10 minutes, so plan for a fun afternoon in the kitchen!
Step-by-Step Instructions:
1. Whisk the Dry Ingredients:
Start by combining the all-purpose flour, baking soda, cinnamon, ginger, cloves, cardamom, and salt in a medium bowl. Use a whisk to mix everything well. This helps to ensure the spices are evenly distributed. Set this bowl aside for now.
2. Cream Butter and Sugar:
In a large mixing bowl, take the softened butter and granulated sugar. Using an electric mixer or a whisk, cream them together until the mixture is light and fluffy. This usually takes about 3-5 minutes. It’s a key step for a yummy texture!
3. Add Molasses and Egg:
Now, add the dark molasses and the egg to the butter-sugar mixture. Beat everything together until fully combined and smooth.
4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredient mixture to the wet mixture. Stir it in slowly until a smooth dough forms. Don’t overmix; just mix until you can’t see any more flour—then you’re good!
5. Chill the Dough:
Divide the dough into two equal discs and wrap each one in plastic wrap. Chill in the refrigerator for at least 2 hours, or overnight if you have the time. Chilling helps the cookies maintain their shape when baking!
6. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper.
7. Roll and Cut the Dough:
On a lightly floured surface, take one disc of the chilled dough and roll it out to about 1/8 inch thick. Use cookie cutters to cut out shapes (hearts, stars, or whatever festive themes you love!).
8. Bake the Cookies:
Place the cut cookies on the prepared baking sheets, leaving about an inch of space between each one. Bake in the preheated oven for 8-10 minutes, or until the edges feel firm but not overly dark. They will firm up while cooling!
9. Cool and Decorate:
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Now, let’s make the icing!
10. Make the Icing:
In a small bowl, whisk together the powdered sugar, milk (or water), and optional vanilla extract until smooth and pipeable. Adjust with more sugar or milk until it’s the right consistency for decorating.
11. Decorate the Cookies:
After the cookies have cooled fully, you can decorate them using the icing. Get creative with designs; the heart patterns are always a hit! Let the icing set completely before storing the cookies.
These Swedish gingerbread cookies are not just fun to make—they’re also perfect to share during the holiday season. Enjoy the delightful taste and the joy of decorating with family and friends!
Can I Use Different Types of Flour?
Yes, you can substitute all-purpose flour with whole wheat flour for a nuttier flavor, but it may alter the cookie’s texture. You might need to use slightly less whole wheat flour, so start with 3 cups and adjust as necessary.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature. They will stay fresh for up to a week. If you need to keep them longer, you can freeze the cookies for up to three months in a freezer-safe container or bag.
What Can I Use Instead of Molasses?
If you’re out of dark molasses, you can substitute with light molasses or even honey or maple syrup. However, the flavor will be milder, so you may want to add a teaspoon of brown sugar for extra sweetness and depth.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough up to a week in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator. When you’re ready to bake, let it soften slightly on the counter before rolling it out.
