Pepparkakor Recipe

Name: Pepparkakor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 c. flour; 1 tsp. baking soda; 1 1/2 tsp. ginger; 1 1/2 tsp. cinnamon; 1/2 tsp. cloves; 1/2 c. butter or oleo, softened; 3/4 c. sugar; 1 small egg; 1 Tbsp. light molasses; grated peel and 2 Tbsp. juice of 1/2 orange

Servings: persons

2 1/4 c. flour
1 tsp. baking soda
1 1/2 tsp. ginger
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 c. butter or oleo, softened
3/4 c. sugar
1 small egg
1 Tbsp. light molasses
grated peel and 2 Tbsp. juice of 1/2 orange

1
Stir together all dry ingredients except orange.
2
In large bowl, cream butter and sugar.
3
Add egg and beat until fluffy. Stir in molasses and orange peel and juice.
4
Mix well.
5
Stir in flour; mix until blended.
6
Cover and chill until firm enough to roll out, several hours or overnight.
7
Remove small portions of dough at a time from refrigerator and roll out on lightly floured surface 1/8-inch thickness.
8
Cut with fancy 2 1/2-inch cookie cutter.
9
Re-roll scraps.
10
Place 1-inch apart on lightly greased cookie sheet.
11
Bake at 375u00b0 for 8 to 10 minutes.
12
Cool on rack. Decorate with royal icing.
13
Repeat with remainder of dough.

908

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 1/4 c. flour, 1 tsp. baking soda, 1 1/2 tsp. ginger, 1 1/2 tsp. cinnamon, and more.

Yes, Pepparkakor falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pepparkakor

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