Grandmas Pepparkakor Swedish Spice Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SWEDISH PEPPARKAKOR COOKIES



Swedish Pepparkakor Cookies image

This traditional Swedish Pepparkakor Recipe makes deliciously crisp spice cookies with ginger, cinnamon, cardamom and clove. They're a Scandinavian Christmas tradition and they're absolutely fabulous!

Provided by Sue Moran

Categories     Dessert

Number Of Ingredients 15

3/4 cup plus 2 tablespoons granulated sugar
1/2 cup honey, scant (100 ml)
1/2 cup milk, scant (100 ml)
9 tbsp unsalted butter, room temperature
1 tsp salt
1.5 tsp ground clove
1.5 tsp ground cardamom
3 tsp ground cinnamon
1.5 tsp ground ginger
4 1/4 cup all purpose flour
1.5 tsp baking soda
3-4 cups powdered sugar, or more if planning to cover the whole cookie.
water, to thin
a few drops food coloring (optional)
pearl sprinkles (optional)

Steps:

  • Add the sugar, honey, and milk to a small saucepan. When measuring a "scant" cup of the honey and the milk, you want to it to be just under 1/2 cup, but not closer to 1/3 cup. If you can measure in milliliters, its exactly 100 milliliters.
  • Bring to a boil then turn off the heat and let cool slightly.
  • Add the butter and the spices to a mixing bowl, and pour the warm syrup mixture over them. Mix until the butter is melted and everything is combined.
  • Sift the baking soda, salt, and flour together, and then add to the butter and the syrup mixture. Mix until everything is evenly incorporated.
  • Shape the dough into a flat disk, and chill in the fridge overnight or up to 48 hours.
  • Preheat oven to 350F. Roll out dough to about 3/8" thick and cut out using cookie cutters.
  • Arrange cookies on a baking sheet and bake for about 10 minutes, until slightly puffed and golden.
  • Allow to cool completely before icing.
  • Mix the powdered sugar with just enough water to make a smooth but thick glaze. Divide the icing into smaller batches if you want to make different colors. You can also flavor the icing with a little vanilla extract or almond extract if you'd like. For pipping lines and small designs, keep your icing pretty thick so that it won't spread, there should be a little resistance when mixing it with a whisk. For covering the entire cookie like the green and blue reindeer, add a bit more water to the icing so that it goes on smoothly and is easier to cover the whole cookie before it starts to dry and crack. Try some icing on a test cookie if you're not sure about the texture!
  • For the light blue color I used, add 2-3 drops of food coloring to 1 cup or so of glaze.
  • For the darker green/blue color, add a couple drops of green and blue, and a tiny touch of red to tone the color down a bit.
  • Place the icing in ziplock bags or a piping bag fitted with a very small tip. Cut a tiny corner off of the ziplock bags if using. Decorate, and allow to harden completely before moving or stacking.

TRADITIONAL SWEDISH PEPPARKAKOR



Traditional Swedish Pepparkakor image

These thin, crispy spice cookies are a Christmas tradition in Sweden. They're usually cut into heart, flower or star shapes. Dusting your cookie cutters with flour will make it easier to cut the dough.

Provided by Eal

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h35m

Yield 100

Number Of Ingredients 11

3 ¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 cup butter
1 cup white sugar
½ cup brown sugar, packed
1 egg, beaten
2 tablespoons dark corn syrup

Steps:

  • Sift the flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
  • Beat the butter together with the white and brown sugars in a mixing bowl until light and fluffy. Mix in the egg and corn syrup until smooth. Gradually stir in the flour mixture until evenly blended. Divide the dough into 4 equal portions and wrap tightly each with plastic wrap. Refrigerate at least 1 hour, or overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets.
  • Using 1 portion at a time, work on a floured surface and roll out dough to 1/8 inch thick. Cut into shapes with cookie cutter, and place 1 inch apart on prepared baking sheets.
  • Bake in preheated oven until set, about 5 minutes. Cool completely. Store in tightly covered tins.

Nutrition Facts : Calories 47.4 calories, Carbohydrate 7 g, Cholesterol 6.7 mg, Fat 1.9 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 39.9 mg, Sugar 3.2 g

PEPPARKAKOR (SWEDISH GINGER COOKIES)



Pepparkakor (Swedish Ginger Cookies) image

Provided by The Redhead Baker

Time 55m

Number Of Ingredients 13

1 ⅔ cups all-purpose flour
1/4 teaspoon baking soda
8 tablespoon unsalted butter
1/2 cup packed light brown sugar
6 tablespoon white sugar
1/4 cup molasses
2 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon orange extract
3/4 teaspoon kosher salt
1/2 teaspoon ground cloves
1/4 teaspoon black pepper
1 large egg

Steps:

  • In a large bowl, whisk together the flour and baking soda. Set aside.
  • In a medium saucepan set over medium heat, combine the butter, both sugars, molasses, ginger, cinnamon, orange extract, salt, cloves, and pepper. As the butter melts, whisk until the sugar dissolves and the mixture begins to simmer. Remove from heat. Cool until just warm to the touch, about 30 minutes.
  • Whisk the egg into the cooled mixture until smooth. Pour over the dry ingredients and fold with a rubber spatula until no dry flour remains. Refrigerate at least 2 hours or up to 2 days.
  • Heat the oven to 350 F with racks in the upper- and lower-middle positions. Line 2 baking sheets with parchment paper or silicone baking mats. Working with a tablespoonful of dough at a time, use dampened hands to roll into balls. Arrange 12 dough balls on each baking sheet, spacing evenly.
  • Lay a sheet of plastic wrap over the balls on each sheet and use the bottom of a dry measuring cup to flatten each to about ¼ inch thick. Remove the plastic and bake until richly browned, 14 to 16 minutes, switching and rotating the baking sheets halfway through to ensure even baking. Cool on the sheet for 10 minutes, then transfer to a wire rack and cool completely.

PEPPARKAKOR (SWEDISH GINGER COOKIES)



Pepparkakor (Swedish Ginger Cookies) image

Categories     Cookies     Ginger     Dessert     Bake     Christmas     Winter     Christmas Eve     Party     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 9 dozen cookies

Number Of Ingredients 14

3 1/2 cups all-purpose flour
2 teaspoons ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark corn syrup
1 teaspoon freshly grated orange zest
1 cup (2 sticks) unsalted butter, cut into pieces
1 cup sugar
1 large egg, lightly beaten
Pearl sugar (for dusting)
Equipment:
2 large baking sheets; 2 nonstick baking mats, such as Silpats, or parchment paper; rolling pin; cookie cutters; wax paper

Steps:

  • In a large bowl, whisk together the flour, ginger, cinnamon, cloves, baking soda, and salt.
  • In a small saucepan over moderate heat, warm the corn syrup and orange zest. Add the butter and sugar and continue warming, stirring occasionally, until melted. Remove from the heat and let cool to room temperature. Add the egg and whisk to combine. 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.
  • 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.
  • 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. Transfer to the prepared baking sheets and sprinkle with the pearl sugar. 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.
  • 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.

GRANDMA'S PEPPARKAKOR ~ SWEDISH SPICE COOKIES



Grandma's Pepparkakor ~ Swedish Spice Cookies image

This is a family favorite! Grandma always had plenty of cookies for Thanksgiving and Christmas. She was known for her Pepparkakor and Spritz. I'm the only one that has carried on the tradition. My brothers in-law only get these little gems when I make them!

Provided by Debbie Sue

Categories     Cookies

Time 5m

Number Of Ingredients 9

1 c butter, softened
1 1/2 c sugar
1 large egg
3 Tbsp dark corn syrup
3 1/4 c all purpose flour
1 1/2 tsp baking soda
3 tsp cinnamon, ground
2 tsp ginger, ground
2 tsp clove, ground

Steps:

  • 1. GRANDMA'S DIRECTIONS Sift flour with soda and spices. Cream butter and sugar, add syrup and egg. Add dry ingredients. Mix until well blended. (form dough into a ball) Roll out thin, about 1/16 of an inch, on floured board, and cut into shapes. Bake at 400 degrees for about 5 minutes.
  • 2. THIS IS WHAT WORKS FOR ME After the dough is formed into a ball, divide into 4 smaller balls, wrap in plastic wrap and chill for about 30 minutes or so. I also roll the dough between 2 pieces of parchment paper. Cut into shapes, pop the sheet into the freezer for a couple of minutes. It makes it easy to remove the cut outs from the parchment.
  • 3. **** Not stated in Grandma's directions, YOU KEEP ROLLING ALL YOUR TRIMMINGS, UNTIL ALL THE DOUGH IS GONE! It's a labor of love!

TRADITIONAL PEPPARKAKOR (SWEDISH SPICE COOKIES)



Traditional Pepparkakor (Swedish Spice Cookies) image

Traditional Swedish spice cookie; traditionally served on St. Lucia Day (Dec. 13). These are my sisters favorite cookie.:) (Note: you need to mix up the dough a day in advance, cover and let rest overnight). Cardamom & finely chopped candied ginger would make nice additions to these Pepparkakor. The molasses is an essential ingredient in this recipe, you get crispy yet chewy cookies with a lovely rich subtle depth of flavor. Don't skip!

Provided by BecR2400

Categories     Dessert

Time 55m

Yield 3 1/2 dozen cookies, 42 serving(s)

Number Of Ingredients 10

3 1/2 cups flour
2 teaspoons ginger
2 teaspoons cinnamon
2 teaspoons cloves
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup butter (do NOT use margarine) or 1 cup shortening (do NOT use margarine)
1 egg
1/2 cup molasses (I use "Grandma's Original" unsulphured molasses)

Steps:

  • Sift together dry ingredients; set aside.
  • Cream sugar and butter.
  • Add egg and molasses.
  • Blend in dry ingredients thoroughly. Let dough stand overnight for easy rolling.
  • On a well-floured board, roll out dough to 1/8 inch thickness.
  • Cut into shapes (we usually make gingerbread people) and bake at 350 degrees for 10 minutes.
  • NOTE: Prep time does not include time to let dough rest overnight.

SWEDISH GINGER SNAPS (PEPPARKAKOR)



Swedish Ginger Snaps (Pepparkakor) image

A truly special Swedish ginger snap with a crispy outer edge and a pleasantly chewy center. The perfect fika treat!

Provided by Kristi

Categories     Fika

Time 25m

Number Of Ingredients 11

2 cups pastry flour OR 1 ¾ cups all-purpose flour and ¼ cup cornstarch
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup butter
3/4 cup sugar
1/4 cup molasses
1 egg
1/2 cup granulated sugar (more if needed)

Steps:

  • Whisk pastry flour (or all-purpose flour and cornstarch), baking soda, salt, ginger, cinnamon and cloves together in a medium bowl. Set aside.
  • Combine butter, sugar and molasses in the bowl of a stand mixer. Mix on medium speed until mixture is light and fluffy, about 3 minutes. This will take longer if you are mixing by hand. Reduce speed to low and add the egg. Mix until fully combined.
  • Add flour mixture to butter mixture. Mix on low speed until just combined. Using a spatula, transfer dough to a large piece of plastic wrap. Wrap tightly and place in the refrigerator for at least 2 hours or up to one day or, alternatively, place dough in the freezer for 20 to 30 minutes. The dough will be easier to work with if it is well-chilled.
  • Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place 1/2 cup of sugar in a small bowl and find a drinking glass with a flat bottom.
  • Remove a portion of the dough from the refrigerator. Tearing off one small piece at a time, roll dough between your palms into a small ball about 1/2 -3/4 inch in diameter. Dough will be sticky. Place dough ball in the bowl of sugar and roll it around until it is completely coated. Place ball on prepared baking sheet.
  • Continue with remaining dough until baking sheet is filled, leaving at least 1 inch of space between each dough ball on the baking sheet. Dip the bottom of the drinking glass into the bowl of sugar and press down on each ball flattening it into a disc approximately 1/4 inch thick. Be sure to dip the glass in the sugar before flattening each cookie.
  • Place baking sheet in the oven and bake cookies for 8-10 minutes or until cookies are just set. Do not over bake if you want the center of the cooke to remain slightly chewy. Let cool completely on the baking sheet before transferring to a wire rack. Repeat with remaining dough, rechilling the dough as necessary if it becomes difficult to work with.

Nutrition Facts : Calories 43 kcal, Sugar 4 g, Sodium 52 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 1 g, Protein 1 g, Cholesterol 7 mg, ServingSize 1 serving

SWEDISH PEPPARKAKOR



Swedish Pepparkakor image

Provided by Midwest Living

Categories     Food

Time 2h28m

Yield about 80 cookies

Number Of Ingredients 12

3 ½ cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1 cup butter
1 ½ cups granulated sugar
1 egg
2 tablespoons molasses
1 tablespoon water
1 teaspoon finely shredded orange peel
Pearl sugar and/or almonds, halved

Steps:

  • In a medium bowl, stir together flour, baking soda, cinnamon, ginger, and cloves.
  • In a large bowl, beat butter with an electric mixer for 30 seconds. Add granulated sugar and beat until fluffy. Add egg, molasses, water, and peel. Beat well.
  • Add flour mixture and beat until well mixed. Divide dough in half. Cover and chill in the refrigerator for 2 hours or until easy to handle.
  • On a lightly floured surface, roll dough to 1/8-inch thickness. Cut dough with cookie cutters. Place on ungreased cookie sheet. Sprinkle with some pearl sugar and/or top each with an almond half.
  • Bake in 350 degree F oven about 8 minutes or until just brown around the edges. Cool on wire racks. Makes about 80 cookies.

SWEDISH PEPPARKAKOR



Swedish Pepparkakor image

Crunchy, but not hard, spicy gingerbread cookies from Sweden. You can omit the egg to make it more cracker-like. If you prefer a little softer cookie, leave on the tray for a minute or two before moving to the cooling rack.

Provided by Greta Gerdie

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h35m

Yield 48

Number Of Ingredients 13

1 ¾ cups all-purpose flour
¼ cup pastry flour
½ teaspoon baking soda
½ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground ginger
1 dash ground black pepper, or to taste
¼ cup molasses
⅓ cup white sugar
⅛ cup maple syrup
¼ cup butter
egg

Steps:

  • Mix all-purpose flour, pastry flour, baking soda, cloves, cinnamon, salt, ginger, and black pepper together in a bowl and set aside.
  • Combine molasses, sugar, and maple syrup in a small saucepan over low heat. Stir constantly to dissolve and remove from heat when a small foam rises to the surface, about 3 minutes. Continue stirring and allow to cool slightly; add butter and let cool to room temperature. Add egg.
  • Pour molasses mixture into flour mixture in the bowl and mix until crumbles hold together when pressed. Knead for 2 minutes, focusing on any dry bits. Form into a flat log and wrap tightly in plastic wrap. Place in the refrigerator for 1 hour to overnight.
  • Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
  • Cut dough log into small sections and allow to warm up slightly before rolling out between 2 layers of parchment paper to 1/8-inch thickness. Cut shapes with a floured cookie cutter or pastry wheel. Place cookies on the prepared baking sheets.
  • Bake in the preheated oven for 8 to 12 minutes; remove cookies before they brown. Cool on a rack.

Nutrition Facts : Calories 41.1 calories, Carbohydrate 7.2 g, Cholesterol 6 mg, Fat 1.1 g, Fiber 0.2 g, Protein 0.7 g, SaturatedFat 0.6 g, Sodium 34.2 mg, Sugar 2.8 g

PEPPARKAKOR (SWEDISH GINGER COOKIES)



Pepparkakor (Swedish Ginger Cookies) image

Make and share this Pepparkakor (Swedish Ginger Cookies) recipe from Food.com.

Provided by lazyme

Categories     Dessert

Time 25m

Yield 10 dozen

Number Of Ingredients 9

1/2 cup molasses
1/2 cup sugar
1/2 cup butter
1 egg, well beaten
2 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon cinnamon

Steps:

  • Heat molasses in small saucepan to boiling point.
  • Boil 1 minute.
  • Add sugar and butter and stir until butter is melted.
  • Cool.
  • Beat in egg.
  • Sift together flour, salt, soda and spices.
  • Add to first mixture and mix thoroughly.
  • Cover bowl tightly and chill overnight.
  • Roll out a portion of the dough at a time on lightly floured pastry cloth.
  • Roll out thin.
  • Cut into desired shapes.
  • Bake in a moderate oven (350F) 6 to 8 minutes.
  • The dough may be shaped into a roll and wrapped in waxed paper.
  • Chill thoroughly overnight or longer.
  • Slice thin and bake in moderate oven (350F).
  • These should be stored in an air-tight container - allow flavor to "ripen".

Nutrition Facts : Calories 290.6, Fat 10, SaturatedFat 6, Cholesterol 45.5, Sodium 168.9, Carbohydrate 46.6, Fiber 0.9, Sugar 19.5, Protein 4

More about "grandmas pepparkakor swedish spice cookies recipes"

THE BEST SWEDISH GINGER COOKIES-- PEPPARKAKOR - A …
the-best-swedish-ginger-cookies-pepparkakor-a image
2019-01-11 In a separate bowl combine the flour, baking soda and remaining ingredients. Whisk to combine. Scoop the dry ingredients into the wet …
From abakershouse.com
4.7/5 (12)
Total Time 2 hrs 20 mins
Category Cookies And Bars
Calories 78 per serving
  • In a stand mixer or with an electric hand-held mixer, beat together the butter and sugar until light and fluffy. Next add the molasses and then the egg.
  • In a separate bowl combine the flour, baking soda and remaining ingredients. Whisk to combine.
  • Form the dough into a flat circle and cover with plastic wrap or put into a zip loc bag. Refrigerate for 2-4 hours. If you need to refrigerate the dough overnight, let it rest on the countertop for 30-60 minutes before you roll it out the next day.


PEPPARKAKOR RECIPE | GOURMET TRAVELLER
pepparkakor-recipe-gourmet-traveller image
2016-06-13 Pepparkakor recipe - Combine flour, bicarbonate of soda and ½ tsp fine sea salt in a bowl. Melt butter in a saucepan over medium heat, add …
From gourmettraveller.com.au
Cuisine Scandinavian
Author Alice Storey
Servings 24
Total Time 1 hr
  • Combine flour, bicarbonate of soda and ½ tsp fine sea salt in a bowl. Melt butter in a saucepan over medium heat, add brown sugar, molasses, spices and 1 tsp freshly ground black pepper, and whisk to combine, then whisk in egg. Mix into flour mixture, bring together to form a dough, wrap in plastic wrap and refrigerate until chilled, and flavours develop (6 hours or overnight).
  • Preheat oven to 160C and line 2 oven trays with baking paper. Roll out dough on a lightly floured sheet of baking paper to 3mm thick, then refrigerate until firm (15 minutes). Using a floured 7cm-diameter fluted biscuit cutter, cut out biscuits and transfer to prepared trays. Brush lightly with water, scatter with almonds and bake in batches, swapping trays halfway, until biscuits are crisp (15-20 minutes). Cool on trays. Ginger cookies keep in an airtight container for 3 days.


OLD FASHIONED PEPPERKAKER (NORWEGIAN GINGERBREAD …
old-fashioned-pepperkaker-norwegian-gingerbread image
2016-12-13 Preheat the oven to 180°C/ 350°F. On a lightly floured surface, roll out pieces of the dough to a thickness of about 0.5 cm (even slightly less) and …
From northwildkitchen.com
Reviews 23
Estimated Reading Time 7 mins


PEPPARKAKOR RECIPE (SWEDISH GINGER COOKIES ... - …
pepparkakor-recipe-swedish-ginger-cookies image
2014-12-02 These pepparkakor (thin Swedish ginger cookies) are whole wheat and dairy-free and just as crisp and delicious as the more traditional …
From texanerin.com
4.8/5 (4)
Estimated Reading Time 6 mins
Servings 40-50
Total Time 30 mins


PIPPI’S PEPPARKAKOR COOKIES | TASTY KITCHEN: A HAPPY ...
pippis-pepparkakor-cookies-tasty-kitchen-a-happy image
2011-04-26 Dissolve baking soda in the water. Add the molasses and egg, then stir in the remaining ingredients until well blended. Cover with plastic wrap and …
From tastykitchen.com
5/5


GRANDMA'S PEPPARKAKOR ~ SWEDISH SPICE COOKIES
grandmas-pepparkakor-swedish-spice-cookies image
Grandma's Pepparkakor ~ Swedish Spice Cookies. 1 rating · 5 minutes · Vegetarian. Just A Pinch Recipes. 795k followers . ... Cookie Recipes. Candy Recipes. Cookie Recipes. Dessert Recipes. Pecan Recipes. Bar Recipes. …
From pinterest.com


PEPPARKAKOR - BETTER HOMES & GARDENS
2011-06-14 If desired, in a medium mixing bowl combine powdered sugar, meringue powder,* and cream of tartar. Add 3 tablespoons cold water. Beat with an electric mixer on low speed …
From bhg.com
5/5 (2)
Total Time 3 hrs 20 mins
Servings 36
Calories 132 per serving
  • In a medium saucepan combine sugar, molasses, shortening, and butter. Bring to boiling; reduce heat. Cook and stir for 2 minutes more. Remove from heat; cool for 45 minutes.
  • If desired, in a medium mixing bowl combine powdered sugar, meringue powder,* and cream of tartar. Add 3 tablespoons cold water. Beat with an electric mixer on low speed until mixture is combined; then beat on medium to high speed for 5 to 8 minutes or until mixture forms stiff peaks. (If mixture seems stiff while beating, add water, 1/2 teaspoon at a time. Icing should be fairly thick for piping. For a thinner glazing consistency, stir in a little more water after beating.) Spread cooled cookies with thinned icing. When not using, keep tightly covered to prevent it from drying out; keep refrigerated. Makes 36 cookies.


PEPPARKAKOR (SWEDISH GINGERSNAPS ... - HäLSA NUTRITION
2015-12-09 Pepparkakor are thin and crispy Swedish gingersnaps. These cookies are traditionally eaten in December in Sweden with a cup of coffee or some glögg. Enjoy! Note: …
From halsanutrition.com
Reviews 6
Category Dessert, Fika
Cuisine Swedish
Estimated Reading Time 5 mins
  • Add all the ingredients, except about 1 cup of the flour, to the bowl of a large standing mixer. (Note, unless you have a professional size mixer, mix together 1/2 batch at a time so that you don't overwork the mixer). Mix on low to medium speed until well combined.
  • Empty the dough onto a work surface and add the last bit of flour. Form into a ball and wrap with plastic wrap. Place in the refrigerator for at least one night.


GINGER THINS (PEPPARKAKOR) - SWEDISH FOOD RECIPES
2. Grind the seeds in a pestle and mortar for a couple of minutes. 3. Mix the butter, sugar, syrup and treacle in a large saucepan. Heat gently until the butter melts, stirring continuously. 4. Turn off the heat, add the spices and mix thoroughly. 5. Add the …
From swedishfood.com
Estimated Reading Time 6 mins


NORWEGIAN CHRISTMAS COOKIES: PEPPERKAKER - OUTSIDE OSLO
2016-11-15 3 cups flour. 1 teaspoon baking soda. In a medium saucepan, mix the butter, sugar, and golden syrup over medium-low heat until the butter melts and the sugar dissolves. Cool a few minutes, then stir in the cream and the spices. In a large mixing bowl, whisk together the flour and the baking soda.
From outside-oslo.com
Estimated Reading Time 6 mins


PEPPARKAKOR RECIPE | HALLMARK IDEAS & INSPIRATION
2016-09-08 These tiny spicy Swedish cookies are as addictive as potato chips! Because it makes so many, this Pepparkakor recipe is perfect for the holidays. Friends, neighbors and family will thoroughly enjoy this edible gift. Another benefit of baking Pepparkakor: Your house will smell like ginger and spice!
From ideas.hallmark.com
Servings 108
Estimated Reading Time 4 mins


SWEDISH SPICE COOKIES RECIPES
2014-11-18 · Swedish Spice Cookies recipe! by Susan Myers. on November 18, 2014. in baking. This recipe is reprinted with permission from Holiday Cookies by the Chicago Tribune staff, Agate Surrey, November 2014. I love giving baked goods as gifts, and often feature recipes that are perfect for giving. So I was thrilled when the folks at the Chicago Tribune asked me to …
From tfrecipes.com


GRANDMA'S SWEDISH COOKIES - RECIPE - COOKS.COM
1 lb. butter. 3 1/2 c. flour. 2 c. chopped nuts. 1/4 tsp. salt. Cream sugar and butter with hand; add rest of ingredients and mix thoroughly. Chill several hours. Roll into 1 inch balls and bake in moderate oven until done. When cold, sprinkle with powdered sugar. Add review or comment.
From cooks.com


GRANDMA'S PEPPARKAKOR ~ SWEDISH SPICE COOKIES - MASTERCOOK
Grandma's Pepparkakor ~ Swedish Spice Cookies. Date Added: 3/15/2019 Source: www.justapinch.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Public Recipe Share. Click "Show Link" to …
From mastercook.com


GRANDMA'S PEPPARKAKOR ~ SWEDISH SPICE COOKIES
Grandma's Pepparkakor ~ Swedish Spice Cookies. 1 rating · 5 minutes · Vegetarian. Just A Pinch Recipes. 794k followers . ... This cake mix cookie recipe is so easy to make and turn out soft and chewy every time. #cakemixcookies #cookierecipes #cookies #easyrecipe #cakecookies #chocolate #3ingredient. Stephanie - Somewhat Simple . Neighborhood Finds. Lemon …
From pinterest.com


SWEDISH PEPPARKAKOR - CHRISTMAS | EPICURIOUS.COM ...
Pepparkakor (Swedish Ginger Cookies) Alice and Lindy were devoted members of the American Swedish Institute, a Twin Cities cultural hub since 1929, and …
From epicurious.com


BAKE PEPPARKAKOR LIKE A PRO - SWEDISH GINGERBREAD COOKIE ...
2020-12-06 That is why I brought you not only one BUT 3 versions of the Swedish Pepparkakor recipe! 1. The classic pepparkakor – aka ‘the cookie’ version of the 3. Perfect to dip in tea (or coffee) or from a box in your lap while watching crappy Netflix Christmas movies. (Yes, that is my guilty pleasure after a long and challenging day especially). This type of …
From studyinsweden.se


SWEDISH PEPPARKAKOR COOKIE RECIPE - CREATE THE MOST ...
All cool recipes and cooking guide for Swedish Pepparkakor Cookie Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Cornbread Recipe Whole Wheat Low Carb Healthy Pizza Crust Are Canned Water Chestnuts Healthy ...
From recipeshappy.com


RECIPE | PEPPARKAKOR OR SWEDISH GINGER SNAPS COOKIES • THE ...
2017-11-28 How to make pepparkakor dough, the perfect Christmas cookie. Mix the flour, bicarbonate of soda and salt together in bowl. In the meantime, heat the butter in a pan over a medium heat until melted. Lower the heat to medium-low and continue to cook, swirling the pan frequently, until the foaming subsides and the butter is just beginning to brown.
From thecutlerychronicles.com


PEPPARKAKORS SPICE COOKIES - REAL BAKING WITH ROSE
2019-11-30 1) In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and black pepper. 1) weighing and measuring dry ingredients. 1) whisk to combine. TIP tare out the bowl's weight. 2) creaming butter and sugar. 3) mixing in molasses. 40 moisten dry ingredients. 4) thick & fluffy buttercream like dough.
From realbakingwithrose.com


GRANDMAS PEPPARKAKOR SWEDISH SPICE COOKIES RECIPES
Traditional Pepparkakor Swedish Spice Cookies Recipes TRADITIONAL SWEDISH PEPPARKAKOR. These thin, crispy spice cookies are a Christmas tradition in Sweden. They're usually cut into heart, flower or star shapes. Dusting your cookie cutters with flour will make it easier to cut the dough. Provided by Eal. Categories World Cuisine Recipes European …
From tfrecipes.com


GRANDMA'S PEPPARKAKOR ~ SWEDISH SPICE COOKIES
Grandma always had plenty of cookies for Thanksgiving and Christmas. She was known for her Pepparkakor and Spritz. I'm the only one that has carr . May 4, 2020 - This is a family favorite! Grandma always had plenty of cookies for Thanksgiving and Christmas. She was known for her Pepparkakor and Spritz. I'm the only one that has carr. May 4, 2020 - This is a family favorite! …
From pinterest.co.uk


Related Search