Pepparkakor(Swedish Gingersnaps)
Swedish pepparkakor are spiced ginger cookies with warm flavors of ginger, cloves, cinnamon, and nutmeg, perfect for holiday gatherings and enjoying with tea or coffee.
Ingredients
Instructions
- Mix sugar, shortening, butter, eggs, and molasses together.
- Sift together the dry ingredients and stir into the sugar mixture.
- Cover and chill for several hours or overnight.
Tips & Substitutions
For extra flavor, consider adding a bit of black pepper to the spice mix. If you don’t have molasses, honey or maple syrup can be a suitable substitute, though they will alter the flavor slightly. Chilling the dough is crucial for the perfect texture; if you're short on time, even an hour in the fridge can help.
Serving Suggestions
Pepparkakor are delightful on their own or served alongside coffee or tea for a cozy treat. They pair beautifully with melted chocolate for dipping or can be decorated with royal icing for a festive touch. Consider serving them alongside Cream Cabbage(This Was My Mother, Vera Hancock Dean'S Recipe.) for a unique holiday spread.
Storage & Reheating
Store leftover pepparkakor in an airtight container at room temperature for up to two weeks. To maintain their crispness, avoid refrigerating them. If you need to reheat, place them in a low oven (around 300°F) for a few minutes to restore their crunch.
Nutrition & Diet Analysis (per serving)
Each serving of Pepparkakor(Swedish Gingersnaps) contains roughly 1212 calories, with 5g protein, 213g carbohydrates, and 43g fat. It is an excellent source of potassium (75% of the Daily Value), iron (67% of the Daily Value), and calcium (46% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 581mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the dough for later use?
Absolutely! You can freeze the chilled dough for up to three months. Just wrap it tightly in plastic wrap and store it in an airtight container. When ready to bake, thaw in the refrigerator overnight before rolling out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).