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Nutrition Facts
Serving Size 1 (22g) Recipe makes 60 servings
Calories 87
Calories from Fat 23		(26%)
Amount Per Serving		%DV
	Total Fat 2.6g	3%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 13mg		4%
Sodium 81mg		3%
Potassium 55mg		1%
Total Carbohydrate 15.3g		5%
	Dietary Fiber 0.3g	1%
	Sugars 8.3g
Protein 1.1g		2%
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By: PanNan

Pepparkakor - Traditional Scandinavian Sugar and Spice Cookies

Recipe #135100 | 1 hour | 1 hour prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: mama's kitchen
Aug 26, 2005

Great for Christmas or anytime of year- especially with coffee or cocoa AND they are lowfat too! If you like them spicier feel free to UP the ginger and/or use FRESH! World Tour 2005 Sweden Desserts

SERVES 60 , 60 cookies (change servings and units)

Ingredients

3/4 cup butter, softened
2 cups sugar
2 eggs, beaten
1/2 cup molasses
4 cups flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 tablespoon ground ginger
2 teaspoons baking soda
1/2 teaspoon salt

Directions

1
Cream butter and sugar.
2
Add eggs and molasses and beat well.
3
Mix all dry ingredients in separate bowl.
4
Add dry mix to wet 1/2 cup at a time, mixing well after each addition to make a stiff dough.
5
Roll dough into teaspoon size balls and roll in more granulated sugar.
6
Bake on greased baking sheet at 350 for 8-10 minutes.

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Featured Reviews for This Recipe

From: razzintaz

On Nov 8, 2009

Terrific flavor, awesome texture! I used parchment paper so didn't grease my pan or sugar the drops of dough. I also used a 3/4-inch cookie scoop. We got 140 cookies!!! Thank you! These are great! Update May 18, 2008: We have taken these to two different dinner parties and none were left, everyone loves them and wants the recipe! Thankyou! UPDATE: I can't make enough of these or eat enough of them!! Neither can my kids. This is our favorite!! Thanks.

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From: Chef #700408

On Dec 16, 2008

My husband's mother used to make a Swedish rolled pepparkakor cookie, and the flavor of these are much, much better. Delicate and crispy on the outside, scrumptious on the inside. Perfect to serve to friends with that cup of tea. The recipe is perfect as is, I made no changes.

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From: Chef #488211

On Apr 22, 2007

1 person found this review helpful

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From: God's_sugarcookie

On Dec 18, 2006

Nice recipe, thank you! Very good and chewy and they are still great a week later! My only problem was that the ginger seemed a little overpowering, but that may have been my fault, I was kind of in a rush when making them. A very pretty color but I warn you to not overbake them as I did on a few trays! Thanks again. These reminded me of gingersnaps.

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