Swedish Pepparkakor Recipe

Name: Swedish Pepparkakor
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; 2 teaspoons ground ginger; 2 teaspoons ground cardamom; 2 teaspoons ground cloves; 1 cup sugar; 1 cup dark corn syrup; 1 large egg; 3 tablespoons heavy cream; 5 cups flour (do not sift!); 1 teaspoon baking soda

Servings: persons

1
In a large saucepan, melt butter.
2
Add ginger, cardamon, and cloves.
3
Add sugar and corn syrup, mixing well after each addition.
4
Bring to a boil and cook for one minute.
5
Set aside to cool (1-2 hours at room temp).
6
In a large bowl, with a heavy-duty mixer, beat the egg.
7
Add the cream and cooled butter mixture.
8
On low speed, add half the flour, 1 cup at a time.
9
Add the baking soda, then add the rest of the flour 1 cup at a time.
10
Pull off chunks of dough the size of tennis balls, and roll into balls.
11
Wrap each individually in plastic wrap, and place in a lidded bowl large enough to hold all the dough balls.
12
Cover and refrigerate overnight.
13
Preheat the oven to 325F Heavily grease one of more baking sheets.
14
Working with one ball of dough at a time (keep the others chilled until ready to roll out), pinch off a golf-ball-sized amount of dough.
15
On a well-floured surface and with a floured rolling pin, roll it out as thin as you can - the thinner the dough, the crispier the cookies.
16
Cut out cookies with a small (2 inch) cookie cutter.
17
Place on a baking sheet and bake for 8-10 minutes.
18
Cool on racks.

1275

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 1 cup butter, 2 teaspoons ground ginger, 2 teaspoons ground cardamom, 2 teaspoons ground cloves, and more.

Yes, Swedish 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.

That's it — enjoy your meal!

Swedish Pepparkakor

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions