Swedish Gingerbread Cookies are a festive treat packed with warm spices like ginger and cinnamon. They are perfect for decorating or just enjoying with a cup of tea!
Making these cookies feels like a holiday hug. I love to make a big batch so I can share with friends and family. Plus, decorating them is so much fun—who knew I could be such an artist? 🎨
Key Ingredients & Substitutions
All-purpose flour: This is essential for the cookie base. If you’re looking for a gluten-free option, substitutions like a gluten-free flour blend can work well, but I suggest adding some xanthan gum to help bind.
Spices: The combination of ginger, cinnamon, and cloves gives the cookies their signature warmth. Feel free to experiment by increasing the ginger for a spicier kick or using nutmeg instead of cloves if that’s what you have on hand.
Butter: Unsalted butter is best for controlling the saltiness of your cookies. If you need a dairy-free version, coconut oil or a dairy-free butter can be a good substitute.
Corn syrup: Light corn syrup adds moisture and sweetness to the dough. If you’re out, try using honey or maple syrup in a pinch, though this may slightly alter the flavor and texture.
Eggs: The egg helps bind the dough. For a vegan alternative, a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) works nicely!
How Do I Achieve the Perfect Cookie Texture?
The texture of Swedish gingerbread cookies should be crisp yet not overly hard. To get it just right, follow these tips:
- Use the right flour measurement: Fluff up your flour in the bag, spoon it into your measuring cup, and level it off. Too much flour leads to tough cookies.
- Don’t skip chilling the dough! Chilling not only makes rolling easier but also helps the cookies hold their shape and develop a better texture.
- Watch the baking time closely! Start checking the cookies at 7 minutes. They should look set around the edges but still soft in the center. They will firm up as they cool.
With these tips in hand, you’re on your way to making delightful cookies that are perfect for holiday sharing or cozy snacking! Enjoy baking!
Swedish Gingerbread Cookies (Pepparkakor)
Ingredients You’ll Need:
For the Cookies:
- 3 1/2 cups (440g) all-purpose flour
- 1 1/4 tsp baking soda
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ground cardamom (optional)
- 1/4 tsp salt
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (85g) light corn syrup or golden syrup
- 1 large egg
- 2 tbsp water
For the Icing (optional decoration):
- 1 cup powdered sugar
- 1-2 tbsp milk or water
- 1/2 tsp vanilla extract (optional)
How Much Time Will You Need?
Making these delightful cookies takes about 25 minutes of preparation time, plus a chilling time of at least 2 hours (or overnight) to let the dough set. Baking will take around 7-9 minutes, and decorating will add a little more time, but it’s all worth it for these tasty treats!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, cardamom (if you’re using it), and salt. Set the bowl aside for now.
2. Cream Butter and Sugar:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until it becomes light and fluffy, which should take about 3 minutes. This step is important for the texture!
3. Add Syrup and Egg:
Mix in the golden syrup or corn syrup. Then, add the egg and water to the bowl, and beat everything together until it’s well mixed and combined.
4. Combine Flour Mixture:
Now, gradually add the flour mixture to your wet ingredients, mixing at low speed just until everything is combined. The dough will have a thick consistency, which is perfect!
5. Chill the Dough:
Divide the dough in half. Flatten each half into a disk, wrap them in plastic wrap, and place them in the refrigerator for at least 2 hours or overnight. Chilling makes rolling the dough much easier!
6. Preheat Oven & Prepare Baking Sheets:
When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or a silicone mat to prevent sticking.
7. Roll and Cut Cookies:
On a lightly floured surface, roll out one disk of dough to about 1/8 inch (around 3 mm) thick. Use cookie cutters to create shapes — traditional ones like gingerbread men or festive stars work great! Place the cut shapes about 1 inch apart on the prepared baking sheets.
8. Bake:
Bake the cookies for 7-9 minutes, or until the edges are set but not darkened. Remember, they should be crisp but not burnt!
9. Cool:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
10. Make Icing (for Decoration):
In a small bowl, mix the powdered sugar with just enough milk or water to reach a smooth, pipeable consistency. If you want, you can also add vanilla extract for extra flavor!
11. Decorate:
Once the cookies are completely cool, use the icing to pipe beautiful designs or dots onto your cookies. Let the icing dry before you store them.
12. Store:
Keep the decorated cookies in an airtight container at room temperature. If stored well, they can last for several weeks and may actually improve in flavor over time.
Enjoy these classic Swedish gingerbread cookies with a cup of glögg or coffee for a truly Nordic treat! Happy baking!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour, but keep in mind that it will give the cookies a denser texture. You may also want to start with slightly less flour and add more if needed, as whole wheat flour absorbs more moisture.
How Do I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature. They can last for up to several weeks. To keep them fresh longer, you can also freeze them, just remember to separate layers with parchment paper to prevent sticking!
Can I Make These Cookies Vegan?
Absolutely! You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) and use a vegan butter substitute in place of regular butter. The rest of the ingredients will still work well!
What If My Dough Is Too Sticky?
If your dough is overly sticky, try adding a bit more flour, a tablespoon at a time, until you reach a workable consistency. Chilling the dough can also help firm it up for easier rolling and cutting!
