Pepparkakor

Swedish Gingersnaps

Pepparkakor, typically a Christmas tradition, was often in the shape of hearts and pigs.  Today, pepparkakor is most often formed in a heart shape or a round with a ruffled edge, unless it’s a Christmas gingerbread man or lady.  Literally translated “pepper cookie,” these crispy treats are enjoyed with coffee or milk all year long.

There are many recipes for this well-known cookie.  This one is compliments of the Land O Lakes(R) Butter website with the addition of ground cloves - a must in my family.

The secret to successful cut-out cookies is keeping the dough cold and being generous with flour on your board and rolling pin.  Take out a small portion to roll out and return remaining dough to refrigerator.  

Ingredients

1/2 cup Land O Lakes(R) Butter - softened

1/2 cup brown sugar - firmly packed

1/2 cup molasses

2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground cloves

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

Directions

1. Cream butter and sugar together. Add molasses and beat until well-mixed.

2. Mix flour, salt and spices together and slowly add to butter mixture. Beat at low speed until thoroughly blended.

3. If dough feels tacky, you may need to add more flour to make it easy to roll out.

4. Divide dough in half and press into round flat disks. Wrap each half in plastic wrap and chill the dough at least 2 hours or overnight.

5. When ready to bake cookies, preheat oven to 375F.

6. Roll out dough on lightly floured surface, one half at a time. (I use wax paper with flour as it seems easier to pick up cookie after it’s cut) Roll as thin as possible and cut with 2 to 2-1/2 inch cookie cutter. You may need to add flour to top of dough if rolling pin sticks. (Keep remaining dough refrigerated)

7. Place on cookie sheet lined with parchment paper - spreading about 1 inch apart.

8. Bake at 375F for 5 to 7 minutes. Ovens vary and the thickness of your cookie will vary so watch carefully to avoid scorching as the dough is already brown.

9. Cool cookies before decorating and/or storing.

Icing

Ingredients

1-1/4 cups sifted confectioners sugar

1 tablespoon meringue powder

2 tablespoons warm water

1/4 teaspoon cream of tartar

Directions

1. Combine all icing ingredients in a bowl and beat at low speed until moistened.

2. Continue to beat at medium speed until stiff and glossy adding additional water if too stiff.

3. Place icing in a piping bag and decorate cookies. Let your inner Picasso take charge.