Festive Swedish Pepparkakor with Molasses and Almonds

Recipe Collection: Dessert

Festive Swedish Pepparkakor with Molasses and Almonds bring the warmth of the holiday season to your table. These thin, crispy gingerbread cookies are a vegetarian treat, infused with aromatic spices and a touch of molasses, creating a perfect balance of sweetness and spice. Ideal for sharing with friends and family, these cookies are versatile enough to accompany your favorite tea or coffee.

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Overview

Experience the traditional flavors of Sweden with these Spiced Swedish Pepparkakor. These thin, crispy gingerbread cookies are infused with a blend of warm spices and a hint of molasses, offering a delightful balance of sweetness and spice. Perfect for the holiday season, these cookies are a festive treat that can be enjoyed with a cup of tea or coffee.

Diet Type

Vegetarian

Allergies

Gluten, Dairy, Eggs

Cuisine

Swedish

Serving Size: 50

Cooking Time: 110 minutes

Ingredients

• 3 ¾ Cups all-purpose flour, sifted
• 2 Teaspoons (tsp) baking soda
• 1 Teaspoon (tsp) cinnamon, ground
• 1 Teaspoon (tsp) cloves, ground
• 1 Teaspoon (tsp) ginger, ground
• 1 Teaspoon (tsp) cardamom, ground
• 1 Cup unsalted butter, softened
• 1 Cup white sugar
• 0.5 Cup brown sugar, packed
• 1 Large egg, whisked
• 2 Tablespoons (tbsp) dark molasses
• 0.5 Teaspoon (tsp) black pepper, ground
• 0.5 Cup sliced almonds, divided

Steps

1. Prepare Dry Ingredients: Sift together the all-purpose flour, baking soda, cinnamon, cloves, ginger, cardamom, and black pepper (if using) in a large bowl.
2. Cream Butter and Sugars: In a separate bowl, beat the softened butter, white sugar, and brown sugar with an electric mixer on medium speed until the mixture is light and fluffy.
3. Combine Wet Ingredients: Add the whisked egg and dark molasses to the butter mixture, beating until smooth and well combined.
4. Form Dough: Gradually incorporate the sifted dry ingredients into the wet mixture, stirring until the dough is evenly blended. Divide the dough into four equal portions, wrap each tightly in plastic wrap, and refrigerate for at least 1 hour or overnight for best results.
5. Preheat Oven: When ready to bake, preheat your oven to 375°F (190°C). Lightly grease baking sheets or line them with parchment paper.
6. Roll and Cut Dough: Work with one portion of dough at a time, keeping the rest refrigerated. On a lightly floured surface, roll out the dough to a thickness of 1/8 inch. Use cookie cutters to cut the dough into desired shapes, dipping the cutters in flour to prevent sticking. Place cookies 1 inch apart on the prepared baking sheets.
7. Bake Cookies: Bake in the preheated oven for about 5 minutes, or until the cookies are set. If desired, press a few almond slices onto each cookie before baking for added texture and flavor.
8. Cool and Store: Transfer the baked cookies to wire racks to cool completely. Store cooled cookies in an airtight container at room temperature for up to one week.
9. Freezing Instructions: For longer storage, freeze unbaked dough wrapped in plastic and foil for up to three months. Thaw overnight in the refrigerator before rolling, cutting, and baking. Baked cookies can also be frozen in a zip-top freezer bag for up to three months. Thaw in the fridge overnight before serving.

Enjoy your homemade Festive Swedish Pepparkakor with Molasses and Almonds!