Pepparkakor Cookies – a delicious recipe with light brown sugar, light molasses, ground ginger, ground cinnamon, ground cardamom, ground cloves. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine brown sugar, molasses and spices in a saucepan.
2
Heat to boiling over medium heat stirring constantly.
3
Boil 1 minute, take off heat.
4
Place butter in a large mixing bowl.
5
Pour sugar mixture over butter and stir until butter melts.
6
Blend in eggs.
7
Stir 2 cups flour and baking soda together.
8
Gradually mix into the butter/sugar mixture.
9
Mix in additional flour to make dough stiff.
10
Shape dough into a ball, wrap in plastic wrap and refrigerate a few hours or overnight.
11
Cut dough into quarters.
12
Shape one quarter at a time into balls keeping the other dough in the fridge.
13
Use rounded teaspoonful of dough for each ball.
14
Place on ungreased cookie sheet.
15
Bake in preheated 350 degree oven for 10-12 minutes until golden.
16
Cool on wire racks.
829
kcal
Calories
8
g
Fat
163
g
Carbs
23
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: ⅔ cup light brown sugar, ⅔ cup light molasses, 2 teaspoons ground ginger, 1 teaspoon ground 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.
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