Spicy Pepparkakor

This recipe is one of my favorites to make around Christmas time, and I'm always asked for the recipe whenever I serve them at the shop.  If you're one of the people who I've forgotten to give the recipe to, here it is!


1 cup butter

1-1/2 cups sugar

1 Tbsp. light molasses

1 egg

3 cups flour, lightly spooned into measuring cup

2 tsp. baking soda

3 tsp. cinnamon

1 tsp. cloves

2 tsp. ginger


1.  Cream butter and sugar together, then blend in molasses and egg.

2.  Add 2 cups flour, baking soda, cinnamon, cloves, and ginger.  Stir together and gradually add last cup of flour.  Mix thoroughly. (NB: add a teaspoon of milk to the dough after the last cup of flour is added, if needed.)

3.  Roll out thin, about 1/8 in., and cut into desired shapes.  Bake at 400˚ for 5-8 minutes. 

Use about half the dough at a time and shape into a round before rolling out.  Flour keeps the dough from sticking to the rolling pin.  (I still use my mother's rolling pin she got when she was first married in 1938.)

A heart shaped cutter is traditional for this Swedish cookie, but any shape will do, of course.  Bake until just browning around the edge; cookies are best if a bit crispy.

Ooh, those scraps get a bit dry to roll out again.  Mix with a wee bit of milk in the mixer to moisten enough so that it does not crumble.


Find a printable copy of this recipe here.