Pepparkakor (Swedish Ginger Cookies)

Name: Pepparkakor (Swedish Ginger Cookies)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 108
Cuisine: Nordic, Scandinavian, European
Ingredients: 1 teaspoon baking soda; 118 milliliters dark corn syrup; 1 large egg, lightly beaten; 828 milliliters all-purpose flour; 2 teaspoons ground cinnamon; 2 teaspoons ground cloves; 2 teaspoons ground ginger; 1 teaspoon freshly grated orange zest; 1 teaspoons salt; 237 milliliters sugar; 237 milliliters (2 sticks) unsalted butter, cut into pieces

The recipe Pepparkakor (Swedish Ginger Cookies) is ready in roughly 45 minutes and is definitely an excellent vegetarian option for lovers of Scandinavian food. For 5 cents per serving, you get a hor d'oeuvre that serves 108. One serving contains 42 calories, 0g of protein, and 2g of fat. A mixture of baking soda, ground cloves, ground ginger, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.

Ingredients you will need

Baking Soda

Cinnamon

Clove

Ginger

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

In a small saucepan over moderate heat, warm the corn syrup and orange zest.

Ingredients you will need

Orange Zest

Corn Syrup

Equipment you will use

Sauce Pan

Add the butter and sugar and continue warming, stirring occasionally, until melted.

Ingredients you will need

Butter

Sugar

Remove from the heat and let cool to room temperature.

Add the egg and whisk to combine.

Ingredients you will need

Egg

Equipment you will use

Whisk

Pour over the flour mixture and stir to combine. Form the dough into a ball, wrap in a double layer of plastic wrap, and chill overnight.

Ingredients you will need

Dough

All Purpose Flour

Wrap

Equipment you will use

Plastic Wrap

Arrange racks in the upper and lower thirds of oven and preheat to 375°F. Line 2 large baking sheets with nonstick baking mats, such as Silpats, or parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Using a lightly floured rolling pin, roll out a portion of the dough on a lightly floured surface to a 1/4 inch thickness. Using cookie cutters, cut the dough into desired shapes, such as circles, stars, hearts, bells, gingerbread men, and Christmas trees.

Ingredients you will need

Dough

Roll

Equipment you will use

Cookie Cutter

Rolling Pin

Transfer to the prepared baking sheets and sprinkle with the pearl sugar.

Ingredients you will need

Pearl Sugar

Equipment you will use

Baking Sheet

Bake, switching the cookies between the upper and lower racks and rotating the baking sheets about halfway through baking, until the edges are just beginning to brown, 7 to 8 minutes. Watch the cookies carefully to make sure they don't get too brown.

Ingredients you will need

Equipment you will use

Baking Sheet

Oven

Let the cookies cool on baking sheets for 5 minutes before transferring to a wire rack to let cool completely. Continue rolling and cutting out the rest of the cookie dough and baking the cookies on cooled baking sheets. DO AHEAD: Pepparkakor can be baked ahead and kept, stored between sheets of wax paper in an airtight container, for up to 2 weeks, or frozen up to 1 month.

Ingredients you will need

Cookie Dough