This pepparkakor cookie recipe is absolutely wonderful! Pepparkakor cookies are a Swedish spice cookie that can be baked throughout the year but are especially popular at Christmas. Traditionally they were cut into hearts, stars, people or animals and were sometimes hung as Christmas decorations. 🎄
To me, pepparkakor cookies are a cross between gingerbread and a sugar cookie. Their slight crispness was a wonderful addition to my tea! You all know that I love history and experiencing the past, but what I haven’t told you is that I have an entire wardrobe of historical reenactment clothes. For fun, I prepare all of the recipes featured in the Recipes from the Past section in an outfit appropriate for the recipe’s time period. Yes, I’m a nerd. 🤓 In this post I am wearing the dress I have on in the About Me page. 😉
You will need a cup of salted butter, 1 1/2 cups of sugar, an egg, 2 tablespoons of maple syrup, a tablespoon of water, 3 1/4 cups of flour, 2 teaspoons of baking soda, 2 teaspoons of cinnamon, teaspoon of ginger and a 1/2 teaspoon of allspice. The complete recipe is at the bottom of the page.
Let’s get started! First, cream the butter and sugar together. Then mix in the egg, maple syrup, and water.
Now add in the flour (I’m using stone ground flour from Kirsten Visits DeZwaan Windmill), baking soda and spices. Once all ingredients are fully incorporated, shape dough into a lump and cover in plastic wrap. Refrigerate the dough at least an hour.
Divide the dough, and roll out each section to about 1/8 inch thick. I am using my great grandmother’s wooden rolling-pin. 😉 Using cookie cutters, cut out individual cookies and repeat.
Place your cookies on an ungreased baking sheet, and bake at 350 degrees F for 8-10 minutes. Mine took 10 minutes, Kirsten’s tiny cookies took 5 minutes to completely bake. You might be tempted to eat all these cookies yourself, but they are so much better when shared with friends. Enjoy!
Kirsten’s Pepparkakor Cookies ~ American Girl
(This recipe has been adapted from Kirsten’s Cookbook)
- 1 cup salted butter, softened (2 sticks)
- 1 1/2 cups sugar
- 1 large egg
- 2 Tbsp maple syrup
- 1 Tbsp water
- 3 1/4 cups flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp allspice
- Cream together the butter and sugar.
- Mix in the egg, maple syrup, and water.
- Add the flour, baking soda, cinnamon, and ginger, and beat together until incorporated.
- Wrap the dough in plastic wrap and refrigerate it for an hour.
- Divide the dough, and roll out each section.
- Roll the dough nice and thin, about 1/8 inch thick.
- Use cookie cutters to cut out individual cookies and repeat.
- Place the cookies on an ungreased baking sheet, and bake at 350 degrees F for 8 minutes. (Mine took 10 minutes, Kirsten’s tiny cookies took 5 minutes.)