Traditional Swedish Gingersnaps (Pepparkakor): A Spicy, Crunchy Holiday Treat
My journey into the delightful world of Swedish Gingersnaps, affectionately known as Pepparkakor, began with a memorable Girl Scout event: World Thinking Day. Each year, troops dive into the cultures and traditions of different countries, and our assigned destination was the fascinating land of Sweden. This unique experience sparked a culinary adventure, introducing me to these iconic, subtly spicy, and incredibly crisp cookies that have since become a beloved staple in my kitchen. It was more than just baking; it was an exploration of Swedish heritage through taste and aroma, bringing a piece of Scandinavia right into our homes.
Swedish Gingersnaps are renowned for their distinct characteristics: they are typically very thin, exceptionally crunchy, and boast a wonderfully spicy ginger flavor. Unlike some other ginger cookies that might be soft and chewy, Pepparkakor are all about that satisfying snap. What sets them further apart is the subtle inclusion of pepper in their traditional spice blend, a nuance that contributes to their unique warmth and depth. While I may not be Swedish myself and therefore not privy to every single variety of these cherished cookies, the ones specifically called Pepparkakor are indeed famous for their characteristic pepper kick, elevating them beyond a simple gingerbread cookie.
These traditional Swedish ginger cookies hold a special place in Swedish culture, particularly during the festive Christmas season. Often shaped into hearts, stars, or even little pigs, they are not just a delicious treat but also a symbol of warmth and hospitality. The aroma of freshly baked Pepparkakor filling a home is synonymous with holiday cheer and cherished family gatherings. Their crisp texture makes them perfect for dunking into a warm cup of coffee, tea, or even traditional Swedish mulled wine, known as glögg.
This particular recipe for Swedish Gingersnaps aka Pepparkakor is a carefully adapted version from a recipe originally featured in Cook’s Illustrated, a publication celebrated for its meticulous approach to cooking. My adaptation streamlines the process by omitting the step of browning the butter, which, while adding a nutty depth, can also introduce an extra layer of complexity. Instead, I focus on achieving the quintessential crispness of authentic Pepparkakor by baking the cookies for a slightly longer duration at a lower temperature of 300°F, rather than the more common 350°F. This slower bake ensures they are crisp through and through, from edge to center, delivering that satisfying snap with every bite.
However, if your preference leans towards cookies with crispy edges but a softer, chewier middle, you can certainly adjust the baking method. Simply bake them at 350°F for approximately 10 minutes. This modification will result in a different, yet equally delicious, texture profile. The beauty of this recipe lies in its flexibility, allowing you to customize the final product to your preferred level of crispness. Whether you crave the ultimate thin, crunchy ginger cookie or a slightly softer bite, this recipe provides a solid foundation for delicious homemade Swedish Gingersnaps that will impress family and friends.
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Recipe Details for Authentic Pepparkakor
Recipe
Swedish Gingersnaps aka Pepparkakor
Anna
Pin Recipe
Ingredients
- 2 ½ cups all-purpose flour (350 grams) – The foundation of our crispy cookies, providing structure.
- 2 teaspoons baking soda – Essential for a slight lift and a tender crumb in these thin ginger cookies.
- ½ teaspoon salt – Balances the sweetness and enhances all the spice flavors.
- 2 teaspoons ginger – The star spice, providing warmth and characteristic flavor to these spicy ginger cookies.
- 2 teaspoons cinnamon – Adds a sweet, woody aroma that complements the ginger perfectly.
- ½ teaspoon ground cloves – Contributes to the deep, complex spice profile synonymous with traditional Swedish cookies.
- Dash of cayenne pepper and a dash of black pepper – The secret ingredient that gives Pepparkakor their signature subtle heat and complexity.
- 12 tablespoons 6 oz unsalted butter, cut into chunks – Provides richness and helps achieve that desired crisp texture.
- 1 ¼ cups packed dark brown soft sugar (260 grams) – Adds moisture, chewiness (if baked shorter), and a rich, caramel-like flavor.
- ¼ cup molasses (80 grams) – Crucial for the classic dark color, moisture, and distinctive gingersnap flavor.
- 1 large egg (50 grams) – Acts as a binder, contributing to the dough’s structure and elasticity.
- 1 large yolk (18 grams) – Adds richness and helps create a tender, less crumbly cookie.
Instructions
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Begin by thoroughly whisking together the all-purpose flour, baking soda, salt, and all the fragrant spices (ginger, cinnamon, ground cloves, cayenne, and black pepper) in a medium-sized bowl. This crucial step ensures that all the dry ingredients are evenly distributed, preventing pockets of unmixed spice or leavening agent in your final cookies. Set this mixture aside for later.
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In a small saucepan, gently melt the unsalted butter over medium heat. While the original Cook’s Illustrated recipe might suggest browning the butter for an added layer of nutty flavor, for these traditional Swedish Gingersnaps, I find that simply melting it works perfectly and saves a step. If you do wish to brown it, continue to swirl the butter until it turns a rich amber color and smells nutty, being careful not to burn it.
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Once the butter is melted (or browned, if you chose that route), remove the saucepan from the heat. Immediately add the molasses and packed dark brown sugar to the warm butter. Stir diligently with a whisk or spatula until the mixture is completely smooth and the sugar has dissolved. This creates a rich, flavorful base for your cookies. Scrape this mixture into a separate, larger mixing bowl and allow it to cool slightly, as adding eggs to a piping hot mixture can cause them to scramble.
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Once the butter and sugar mixture has cooled to a warm, but not hot, temperature (you should be able to comfortably touch the bowl), whisk in the large egg and the large egg yolk. Ensure they are fully incorporated into the mixture. The eggs add moisture and act as a binder, bringing the dough together and contributing to the cookie’s texture.
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Gradually add the reserved flour and spice mixture to the wet ingredients. Stir with a sturdy spoon or spatula until you have a fully blended, cohesive dough. Be careful not to overmix, as this can lead to tough cookies. The dough should be soft but manageable.
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Divide the prepared dough into 4 equal sections. For best results and easy handling, work with one section at a time. Press or roll each section into a very thin slab, aiming for a thickness of less than ⅛ of an inch (about 2-3 mm). The thinner the dough, the crisper your Pepparkakor will be. Do this directly on large pieces of parchment paper or plastic wrap. This makes it incredibly easy to transfer and stack the delicate dough. Carefully stack your thin dough slabs on a baking sheet or tray, separating them with parchment paper, and place them in the refrigerator. Chill for several hours, or ideally, overnight, until the dough is very firm. This chilling step is absolutely crucial for preventing the cookies from spreading too much in the oven and for achieving that signature thin, crisp texture.
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When you’re ready to bake, preheat your oven to 300°F (150°C). This lower temperature is key to drying out the cookies slowly and making them extra crispy, rather than browning them too quickly.
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Retrieve one of the chilled, thin slabs of dough from the refrigerator. Using a 2-inch cookie cutter (traditional shapes like hearts, stars, or simple rounds are perfect), cut out your desired shapes. Arrange the cut-out cookies on a baking sheet lined with parchment paper or foil. Ensure there’s about an inch of space between each cookie to allow for slight spreading. Return any remaining dough scraps to the refrigerator to re-chill before re-rolling and cutting. Repeat with a second slab of dough, fitting as many cookies as you can on the baking sheet without overcrowding it. Keeping the dough cold is essential for sharp edges and minimal spread.
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Bake the cookies for 15-18 minutes at 300°F, or until they appear deeply golden and set. The baking time can vary depending on your oven and the exact thickness of your cookies, so keep a close eye on them. They should feel firm to the touch. Once baked, carefully transfer them from the hot baking sheet to a wire rack using a thin spatula. Let them cool completely on the wire rack. As they cool, these crunchy ginger cookies will continue to crisp up and harden, developing that signature Pepparkakor snap. Store them in an airtight container once fully cooled to maintain their crispness.
Notes
Tips for Perfect Pepparkakor Every Time
Mastering these Swedish Gingersnaps is all about attention to a few key details. The crucial step is the chilling of the dough. A firm, cold dough is much easier to roll out thinly and will prevent your cookies from spreading excessively in the oven, ensuring those beautiful, crisp edges. Consider chilling the dough overnight for optimal results. When rolling, aim for consistent thickness. Even slight variations can lead to uneven baking, with some cookies becoming crisp while others remain a bit chewier.
Another important factor is the baking temperature. The lower temperature of 300°F (150°C) is specifically chosen to dehydrate the cookies slowly, leading to that signature dry, crunchy texture. If you prefer a chewier cookie, you can increase the oven temperature to 350°F (175°C) and reduce the baking time to about 10 minutes. This higher, shorter bake will keep the centers softer while still crisping the edges. Don’t be afraid to adjust the spice level to suit your palate. If you love a bolder kick, a little extra ginger or a slightly more generous dash of cayenne pepper can make a world of difference. For those with a milder preference, you can reduce the amount of pepper.
Serving and Storage Suggestions
These traditional Swedish Gingersnaps are incredibly versatile and delightful in many ways. They are famously served alongside a warm cup of coffee or tea, especially during “fika,” the cherished Swedish coffee break. Their spicy notes also pair wonderfully with a glass of cold milk, or for adults, a traditional Scandinavian glögg (mulled wine) during the holiday season. Pepparkakor also make fantastic edible gifts. Stack a few dozen in a decorative tin, tie it with a ribbon, and you have a thoughtful, homemade present that evokes the spirit of Swedish hospitality.
To keep your crunchy ginger cookies at their peak crispness, store them in an airtight container at room temperature. They will remain fresh and delightful for up to two weeks. If you find them losing a bit of their crunch, a quick refresh in a low oven (around 250°F/120°C) for 5-10 minutes can bring back their snappy texture. The unbaked dough can also be frozen for up to 3 months. Simply thaw it in the refrigerator overnight before rolling and baking as directed.
The Joy of Baking and Sharing
Baking Pepparkakor is more than just following a recipe; it’s an experience that fills your home with comforting aromas and allows you to share a piece of Swedish culinary tradition. From the initial inspiration of World Thinking Day to the satisfaction of pulling trays of these perfectly crisp, spicy cookies from the oven, this recipe brings a unique joy. It’s about celebrating global cultures through food and creating delicious memories with every batch. Whether you’re making them for a special event, as holiday cookies, or just to enjoy with your daily coffee, these Swedish Gingersnaps are sure to become a new favorite.