These Swedish Gingerbread Cookies are a festive treat that fills your home with spicy, sweet smells. They come out perfectly crunchy and rich with flavor!
Baking these cookies is a fun way to get into the holiday spirit. Plus, they make great gifts or decorations! I like to hang them on the tree—who knew cookies could also be ornaments?
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. Just be sure to check for xanthan gum in the blend for the best texture.
Spices: Ground ginger, cinnamon, and cloves give these cookies their warm flavor. If you don’t have all the spices on hand, you can skip the cardamom or use gingerbread spice mix instead!
Butter: Unsalted butter brings richness to the cookies. If you prefer a dairy-free version, try using coconut oil or a dairy-free butter substitute.
Molasses: Dark molasses adds a deep flavor and color. If you run out, you can use honey or maple syrup, but the taste will be slightly different. I love the strong flavor of dark molasses for that traditional taste!
Powdered Sugar: This is used for royal icing. You can make your own powdered sugar by blending granulated sugar until fine, if needed.
What’s the Best Way to Roll and Cut Out Cookie Dough?
Rolling and cutting your dough might seem tricky, but it’s pretty straightforward! Here are some tips to help you get perfect cookie shapes:
- Chill the dough well to make it easier to roll out. If it feels too soft, let it chill for another 30 minutes.
- Flour your work surface and rolling pin to prevent sticking. Add a little flour to the dough if necessary.
- Roll the dough to about 1/8 inch thick. If it’s too thick, the cookies won’t get crisp!
- Use cookie cutters dipped in flour to cut out shapes easily. This will help keep the edges clean.
Once cut, handle the cookies gently, as they can be fragile when raw. Enjoy the process, and remember that imperfect cookies are still delicious!
Swedish Gingerbread Cookies (Pepparkakor)
Ingredients You’ll Need:
- 3 1/2 cups (440g) all-purpose flour
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1 tsp ground cloves
- 1/4 tsp ground cardamom (optional)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) dark molasses or black treacle
- 1 large egg
- Powdered sugar and water for royal icing
How Much Time Will You Need?
This recipe takes approximately 20 minutes of prep time, plus a chilling time of at least 2 hours. You’ll then spend another 10-15 minutes baking, followed by cooling and decorating time. In total, allow yourself about 4 hours, mostly spent chilling the dough!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, ground ginger, cinnamon, cloves, cardamom (if you’re using it), baking soda, and salt. This ensures that all the spices and leavening are well combined before adding them to your wet ingredients. Set this bowl aside for now.
2. Cream Butter and Sugar:
In another large bowl, use a mixer or a sturdy spoon to cream the softened butter and granulated sugar together. Keep mixing until the mixture is light, fluffy, and has turned a pale color—this will add air to your cookies to help them rise nicely.
3. Add Molasses and Egg:
Now, it’s time to mix in the molasses and then the egg. Beat until everything is well combined, and don’t worry if it looks a little thick—this is exactly how it should be!
4. Combine Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients to the creamed butter mixture. Stir gently until the mixture comes together into a stiff dough. If it feels too sticky, add a little extra flour as needed.
5. Chill the Dough:
Divide the dough into two equal discs and wrap each one in plastic wrap. This chilling step is important! Pop them in the refrigerator for at least 2 hours or overnight if you have time. This lets the flavors mix and the dough to firm up.
6. Preheat and Prepare:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
7. Roll Out the Dough:
On a lightly floured surface, take one disc of dough and roll it out to about 1/8 inch (3 mm) thick. Keep the other disc in the fridge until you are ready to use it to stay cold and workable.
8. Cut Out Shapes:
Use festive cookie cutters to cut out shapes like stars, hearts, or trees. Place the cut-outs on the prepared baking sheets with a little space between each one to allow for spreading.
9. Bake the Cookies:
Put them in the oven and bake for 8-10 minutes. You want the edges to feel firm and the centers slightly puffed. Don’t let them get too dark on top; the cookies should still retain that lovely color.
10. Cool the Cookies:
After baking, let the cookies cool on the baking sheet for a few minutes—they will be soft at first. Then, carefully transfer them to a wire rack to cool completely. They will firm up as they cool down!
11. Decorate with Royal Icing:
For decoration, mix powdered sugar with just enough water to create a thick consistency that you can pipe. Fill a piping bag (or a zip-lock bag with a corner snipped off) to create pretty designs on the cooled cookies.
12. Store Your Cookies:
Once the icing is set, store your beautiful cookies in an airtight container to keep them fresh. You can also gift them to friends or hang them on your holiday tree!
Enjoy your delicious Swedish gingerbread cookies with a steaming cup of coffee or glögg, and relish in the warmth of the holiday spirit!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour. If you use 100% whole wheat, the cookies may be denser, so consider starting with half and half, then adjust to your taste.
How Do I Store Unfrosted Cookies?
Unfrosted cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, place them in the refrigerator or freeze them. Just make sure to layer them with parchment paper to prevent sticking!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the wrapped discs of cookie dough for up to three months. Just thaw them in the fridge overnight before rolling and cutting out your cookies.
What If I Don’t Have Royal Icing Ingredients?
If you’re out of powdered sugar or prefer a simpler decoration, you can use melted chocolate or store-bought icing. Alternatively, a simple glaze made from powdered sugar and a little milk can work, too!
