Pepparkakor Swedish Pepper Hearts Recipes

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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

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.

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.

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 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



Pepparkakor image

Pepparkakor, the Swedish version of gingerbread, are crisp and spiced cookies, also known as peparkake, and pepperkake in Norway, or piparkakku in Finland.

Provided by Vera Abitbol

Categories     Dessert     Snack

Time 51m

Number Of Ingredients 20

6 cups flour (, sifted)
1 cup brown sugar
½ cup light sugar syrup
½ cup water
½ cup butter (, cut into pieces)
1 tablespoon cinnamon
1 teaspoon ground cardamom
½ teaspoon ground cloves
1 tablespoon ground ginger
1 teaspoon baking soda
2 cups icing sugar
1 egg white
2 teaspoons white vinegar (or squeezed lemon)
Stand mixer
Rolling pin
Cookie cutters
Baking sheet
Parchment paper
Cooling rack
Pastry bag

Steps:

  • Add the brown sugar, syrup and water into a saucepan.
  • Bring to a boil and immediately remove the pot from the heat.
  • Place the butter in the bowl of a stand mixer and add the spices.
  • Pour the hot sweet mixture over it and stir until the butter melts. Let cool for 15 minutes at room temperature.
  • Combine the sifted flour and baking soda and add over the mixture in the bowl of the stand mixer.
  • Using the flat beater, mix everything very quickly until a soft dough forms.
  • Wrap the dough in plastic wrap and let it rest in the refrigerator between 24 and 48 hours.
  • Preheat the convection oven to 400 F (200°C).
  • Divide the dough into 3 equal pieces.
  • Start by working a piece of dough and place the other two in the refrigerator during this time.
  • On a floured work surface, roll out the dough thinly and form the pepparkakor using cutters in the shape of a heart, star, tree, snowman, or others.
  • Place cookies on a baking sheet lined with parchment paper, bake for 4 to 6 minutes or until light brown.
  • Watch the baking closely because pepparkakor tend to burn quickly.
  • Repeat the operation until all the dough set aside in the refrigerator is used up.
  • Place the pepparkakor on a cooling rack and allow them to cool completely.
  • Beat the egg white in a bowl.
  • Add the icing sugar and vinegar and beat until the mixture is neither too runny nor too thick.
  • Add a little vinegar or lemon juice if the mixture is too thick or on the contrary, add a little icing sugar if the mixture is too liquid.
  • Pour the icing into a piping bag fitted with a tip and decorate the cookies.
  • Carefully place each cookie on a cooling rack and allow the frosting to set in the open air for at least 2 hours.

Nutrition Facts : Calories 58 kcal, Carbohydrate 12 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 21 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

PEPPARKAKOR(SWEDISH PEPPER HEARTS)



Pepparkakor(Swedish Pepper Hearts) image

Source: Jan Baumer, LaPorte County Public Library, LaPorte, Ind. "According to an old Swedish custom, if you place a pepparkakor in the palm of your hand, make a wish and tap the cookie, breaking it into three pieces, your wish will come true."--LaPorte Herald-Argus, November 11, 1997 Prep time does not reflect the 2 hour chill time. Posted for ZWT3

Provided by Julie Bs Hive

Categories     Dessert

Time 7m

Yield 4 dozen

Number Of Ingredients 9

5 cups all-purpose flour
1 tablespoon cinnamon
1 tablespoon ground cloves
1 tablespoon ground ginger
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons baking soda
1 cup butter or 1 cup margarine, softened
1 1/2 cups granulated sugar
3/4 cup boiling water

Steps:

  • Mix flour, spices and baking soda; set aside. In a large bowl, beat butter and sugar with electric mixer until blended. Beat in water gradually; beat in flour until well blended; dough will be soft.
  • Divide into four sections. Shape each fourth into a one-inch-thick circle on a piece of plastic wrap. Wrap in plastic and refrigerate for at least 2 hours.
  • Heat oven to 375 degrees. Lightly grease cookies sheets. On a lightly floured surface, with a floured rolling pin, roll a quarter of the dough at a time to one-eighth-inch thick. Cut out three-inch-wide hearts. Place one inch apart on cookie sheets and bake 5 to 7 minutes or until lightly browned.
  • Cool on cookie sheets for 2 minutes. Remove to wire rack to cool. May be frosted with butter icing, using maraschino cherry juice instead of milk to make the frosting.

Nutrition Facts : Calories 1282.7, Fat 48.1, SaturatedFat 29.5, Cholesterol 122, Sodium 807.9, Carbohydrate 198.1, Fiber 6.1, Sugar 75.5, Protein 17

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