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.


This recipe yields 10 dozen cookies.


  • 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.


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


Now, pour in the molasses mixture.



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.


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


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.


Roll out the dough to 1/8″ thickness.


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


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


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!




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