Traditional Swedish Pepparkakor

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.

Original recipe makes 100 servings

Ingredients

3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 cup butter
1 cup white sugar
1/2 cup brown sugar, packed
1 egg, beaten
2 tablespoons dark corn syrup

PREP

30 mins
COOK

5 mins
READY IN

1 hr 35 mins

Directions

Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
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.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
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.
Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.