Pepparkakor

These are Swedish ginger cookies that are slightly crunchy. My husband grew up decorating these as a child as have my children. The picture here is of a lovely Christmas tree, but believe me when I say boys of all ages will be boys when decorating cookies. Be creative. Please see the pictures below for some of our more creative ones. If you are unfamiliar with baking cookies, please read the Baking flour-based cookie blog.

  
    Recipe makes
    Active time
    Total time
  

    60 cookies
    1h 30m
    25h 30m
  

  
    Special equipment needed
  
    Sifter
  
    Grater or microplane
  
    Stand mixer or hand mixer
  
    Rolling pin
  
    Toothpick 
  
    3 1/2 x 2" cookie cutters
  
    Pastry brush 
  
    Baking sheets
  
    Cooling racks

  
    Ingredients
  
    3 cups sifted flour
  
    1 1/2 teaspoons ground ginger, sifted
  
    1 1/2 teaspoons ground cinnamon, sifted
  
    1 teaspoon ground cloves, sifted
  
    1 teaspoon baking soda, sifted
  
    1/4 teaspoon ground cardamom, sifted
  
    1 stick unsalted butter, room temperature
  
    3/4 cup sugar
  
    1 egg, room temperature
  
    3/4 cup molasses
  
    2 teaspoons grated orange zest

  
    Variations
  
    • Use 1 raw egg white instead of the canned egg white and warm water. This is not recommended for safety concerns.

  
    Storage
  
    • Package in an airtight container and freeze for 3 - 4 months.

  
    Icing ingredients
  
    2 teaspoons canned egg whites
  
    3 tablespoons warm water
  
    1 cup sifted powdered sugar
  
    1/2 teaspoon cream of tartar
  
    Food coloring, optional
  
    Decorations of your choice

Instructions
• Combine the flour, ginger, cinnamon, cloves, baking soda, and cardamom in a medium bowl. Combine thoroughly.
• Cream the butter and sugar until light and fluffy.
• Add the egg and incorporate. Add the orange rind and then molasses. Combine thoroughly. Stir in the dry ingredients until well blended.
• Cover and refrigerate overnight.
• Preheat oven to 375º.
• Lightly grease the baking sheets.
• Roll out some of the dough onto a floured surface. Roll the dough to 1/8-inch thickness. Use a marked toothpick to test the thickness of the dough in several spots.
• Using floured cookie cutters, cut out shapes and put them onto the prepared baking sheets, spacing them about 1 1/2 - 2-inches apart. Using a pastry brush or papertowel, brush off any excess flour from the top of the cookies.
• Bake for 8 - 10 minutes. Watch carefully. The cookies should not become brown around the edges. If you are baking only one sheet in the oven, remember to turn it back to front halfway through cooking. If you have two sheets, remember to rotate them Front to back, top to bottom halfway through cooking.
• Remove from the cookie sheets and let cool completely on cooling racks. They can be stored at this point and decorated later.
• When you are ready to decorate the cookies, prepare the icing. In a small bowl, combine the canned egg white and warm water. Stir until the water is absorbed, about 2 minutes. Beat in the powdered sugar, preferably with a stand mixer, until you have the consistency you want. Stir in the cream of tartar and beat again. Add food coloring to some or all of the icing if desired.
• Spread or pipe the icing onto the cookies adding decorations, if desired.

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