Pepparkakor: Swedish Ginger Cookies

Several years ago, while vacationing near Lake Louise in Banff, Alberta, Canada, I discovered these delightfully thin and crispy ginger cookies.

They are quite possibly my favorite snack food.  While in Alberta, my mother and I purchased them at every grocery store, gas station, or roadway stop we made–we were like women possessed!  Upon returning to the States, we had difficulty finding this product.  Thankfully, I discovered that they were available for purchase at Ikea {which we visit quite frequently}.  A few months ago, I also discovered that I could buy them at our local marketplace–quite a surprise in a rural farming community in Northeast Georgia.

We try to avoid buying things like cookies–we do our best to avoid sugar, but with the holiday season upon us, it’s the perfect excuse to indulge.  Unfortunately, my father and husband aren’t always able to enjoy Anna’s like the rest of us–often, shellfish is listed as an allergen on the packaging.  Both Josh and my father are highly allergic to shellfish, so the risk is not worth a nibble.  In an effort to spread some holiday cheer and try out a new recipe, I give you Pepparkakor:  Swedish Ginger Thins.

DSC_0001

This recipe yields 10 dozen cookies.

Ingredients:

  • 1/2 cup dark, unsulphured molasses {120 mL}
  • 1/2 cup sugar {60 g}
  • 1/2 cup butter, softened {64 g}
  • 1 egg, room temperature, well beaten
  • 2 1/2 cups all purpose flour {300 g}
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon

Begin by bringing the unsulphured molasses to a boil for approximately one minute.  Then, add in the sugar and butter and mix until melted.  Allow this mixture to cool completely before beating in the egg.

Then, sift together the following:  flour, salt, baking soda, ginger, and cinnamon.

DSC_0003

Next, pour the sifted dry mixture into a mixing bowl.

DSC_0006

Now, pour in the molasses mixture.

DSC_0012

DSC_0013

Mix together on high, scraping the sides as necessary.  Once the mixture has come together, remove the paddle attachment from your mixer and scrape the sides of the bowl.

DSC_0016

Scrape down the sides of the bowl and cover with cling.  Tuck the dough in for a long winter’s nap in the refrigerator.

DSC_0020

The next day, remove the dough from your refrigerator and prep your work area with flour.  You’ll need a rolling pin and a cookie cutter–coat those with flour as well.

DSC_0001

Roll out the dough to 1/8″ thickness.

DSC_0002

Any cookie cutter will do.  I used a Mason band.

DSC_0003

Depending on the size of your cookie cutter, you can possibly yield 10 dozen cookies from this recipe.

DSC_0006

Space the cookies out evenly on a cookie sheet and bake at 350 degrees Fahrenheit {176 degrees Celsius} for 6 to 8 minutes.  Store in an airtight container.

This dough freezes well and the actual cookies travel well when stored in a zip top bag or airtight container.  Though they are thin cookies, they aren’t crumbly.  Bon appetite, y’all!

XOXO,

Court

Advertisements

2 thoughts on “Pepparkakor: Swedish Ginger Cookies

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s