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Pepparkakor - Swedish Ginger Cookies

These Swedish Ginger Cookies (Pepparkakor) are soft and lightly sweet with subtle notes of warming ginger and cinnamon. The perfect pairing with a cup of coffee or glass of milk after dinner :)
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Prep Time 20 minutes
Cook Time 10 minutes
Course: Dessert
Cuisine: Scandinavian
Servings: 18 cookies
Author: Caroline Willis

Equipment

  • electric mixer and bowl
  • baking sheet
  • glass bottom
  • cookie cutters (optional)

Ingredients

  • 1/2 c. butter softened
  • 1/4 c. granulated sugar
  • 1 egg
  • 1 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. cloves
  • 1 tsp. baking soda
  • 1 1/4 c. all-purpose flour
  • 1 tbsp. honey

Instructions

  • Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a mixing bowl, cream the butter and sugar together until smooth. Add the egg, and beat until incorporated.
  • Add in the ginger, cinnamon, cloves, baking soda, and honey. Beat until evenly mixed.
  • Add in the flour and mix until evenly distributed into the dough.

For Circular Pepparkakor

  • Roll the dough into 1-1.5" balls. Then roll the balls in granulated sugar.
  • Place the balls on the baking sheet, a few inches apart. Flatten to 1/4" thick with a sugared glass bottom (see tips below).
  • Bake for 8-12 minutes for soft cookies. Bake 12-15 minutes for crispier cookies.
  • Let cool on a cooling rack. Store in an airtight container. Enjoy!

For Cookie Cutter Shapes

  • Roll the dough into 1.5-2" balls (depending on the size of your cookie cutter). Then roll the balls in granulated sugar.
  • Use a sugared glass bottom to flatten to 1/4" thick or until big enough to fit your cookie cutter. Press the cookie cutter into the dough and remove the excess dough from the outside of the cookie cutter.
  • Bake 8-10 minutes for soft cookies. Bake 12-15 minutes for crisper cookies.
  • Let cool on a cooling rack. Store in an airtight container. Enjoy!

Notes

How to keep the dough from sticking to the bottom of the glass
I find that pressing the glass bottom into the mixing bowl of dough to grease it a little bit gives the granulated sugar something to stick to. Then dip your glass bottom into the dish of granulated sugar. 
Lastly, don't press the glass too hard onto the dough ball. I find that pressing too hard causes the dough to stick to the glass. Press just enough to flatten the cookie to your desired thickness.
You can also finish flattening the cookie with your fingers if you find the dough is sticking to your glass bottom.