Pepparkakor (Swedish Ginger Cookies) Recipe

Name: Pepparkakor (Swedish Ginger Cookies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 3/4 c. sifted flour; 1 Tbsp. ground ginger; 2 tsp. ground cinnamon; 1 tsp. ground cloves; 1/2 tsp. ground allspice; 1/2 tsp. ground nutmeg; 1 tsp. baking soda; 1 c. butter or margarine; 1 c. sugar; 1 egg; 1/2 c. Grandma's molasses

Servings: persons

3 3/4 c. sifted flour
1 Tbsp. ground ginger
2 tsp. ground cinnamon
1 tsp. ground cloves
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1 tsp. baking soda
1 c. butter or margarine
1 c. sugar
1 egg
1/2 c. Grandma's molasses

1
Sift flour, spices and baking soda together.
2
Cream the butter or margarine.
3
Add sugar gradually, beating until fluffy.
4
Add egg and molasses; beat well.
5
Add flour mixture gradually, beating until well blended.
6
Wrap and chill overnight.
7
Roll out a small amount of dough at a a time on floured board; cut with floured cutters.
8
Place about 2 inches apart on lightly-greased cookie sheets.
9
Bake at 350u00b0 for 8 to 10 minutes or until lightly browned.
10
Cool on wire racks.

1526

kcal

Calories

Fat

235

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: 3 3/4 c. sifted flour, 1 Tbsp. ground ginger, 2 tsp. ground cinnamon, 1 tsp. ground cloves, and more.

Yes, Pepparkakor (Swedish Ginger 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 (Swedish Ginger Cookies)

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