Gingerbread Cookies (Pepparkaka)
Baking and Desserts | Swedish cuisine
⏳ Time
2 hours
🥕 Ingredients
12
🍽️ Servings
12
Description
Spices are personal and individual; if you can't stand the smell of cloves, it might be best to skip them. If you still don't have a silicone mat, perhaps it's time to consider getting one. You can make crispy cookies or cookies that are crispy on the outside and soft on the inside (the dough should be more than 1 cm thick). The more cinnamon you add, the browner the cookies will be.
Ingredients
- Butter - 3.5 oz
- Egg white - 1 piece
- Sugar - 1 cup
- Baking Powder - 1 teaspoon
- Salt - ½ teaspoon
- Ginger - 2 teaspoons
- Cinnamon - 2 teaspoons
- Ground clove - ½ teaspoon
- Cardamom - 1 teaspoon
- Chestnut flour - 2 teaspoons
- Wheat Flour - 7.1 oz
- Nutmeg - a pinch
Step by Step guide
Step 1
I recommend grinding the spices yourself — it results in a much more aromatic and sharper flavor. If you are not used to strong and pronounced flavors of spices, feel free to reduce their quantity by half. I, on the other hand, double it. Chestnut honey adds a special note, but if you don't have it, it's not a big deal.
Step 2
If you're in the mood to experiment, feel free to do so with the spices. For example, add black pepper, reduce the cinnamon, etc.
Step 3
The butter should be at room temperature and soft.
Step 4
First, mix the butter, egg, and sugar, then add all the other ingredients and finally the flour.
Step 5
It's best to refrigerate the dough overnight so it can absorb the aroma of the spices. If you're short on time, leave it for an hour or two.
Step 6
Preheat the oven to 356°F.
Step 7
Line a baking sheet with parchment paper.
Step 8
It's better to roll the dough fairly thin, about three millimeters, if possible (a silicone mat helps — it's easy to cut out cookies on it, flip it over, and wait for them to fall onto the baking sheet with our help).
Step 9
So, shape the cookies, place them on the baking sheet, and send them to heat. The time depends on the thickness. For thin cookies (2–5 mm) — 5–6 minutes. For thicker ones — about 8 minutes.
Step 10
Do not remove the cookies from the baking sheet immediately; wait until they cool slightly, then carefully slide them onto the table with a spatula (they are very fragile right after baking) and wait until they cool completely and harden.
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