Pepparkakor Cookies Recipe

Name: Pepparkakor Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. butter, softened; 3 1/4 c. flour; 2 tsp. baking soda; 2 tsp. cinnamon; 1 tsp. ginger; 1/2 tsp. ground cloves; 1 1/2 c. sugar; 1 egg; 2 Tbsp. molasses; 1 Tbsp. water; extra flour (for rolling out dough)

Servings: persons

1 c. butter, softened
3 1/4 c. flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. ground cloves
1 1/2 c. sugar
1 egg
2 Tbsp. molasses
1 Tbsp. water
extra flour (for rolling out dough)

1
Sift flour, baking soda and spices into a medium bowl.
2
Set aside.
3
Cream sugar and butter in a large bowl.
4
Add the egg, molasses and water.
5
Stir the dry ingredients into this mixture 1 cup at a time.
6
Cover and chill dough in the refrigerator for at least an hour.
7
Preheat oven to 350u00b0.
8
Sprinkle flour onto countertop and spread evenly.
9
Divide the dough into 2 balls. Roll each ball 1/8-inch thick.
10
Use cookie cutters to cut out shapes that are about the same size.
11
Put the cookies 2 inches apart on ungreased cookie sheets.
12
Bake for 8 to 10 minutes, until lightly browned on the bottom.
13
Watch carefully, they burn easily. Cool on wax paper.

1531

kcal

Calories

Fat

241

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 11 ingredients. The key ingredients include: 1 c. butter, softened, 3 1/4 c. flour, 2 tsp. baking soda, 2 tsp. cinnamon, and more.

Yes, Pepparkakor Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pepparkakor Cookies

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