Pepparkakor (Swedish Ginger Cookies)
Recipe type: Cookies
Cuisine: Swedish
Serves: 6 dozen
Pepparkakor (Swedish Ginger Cookies) - a family recipe and Christmas cookie favorite! These thin spiced cookies make the holidays extra special.
  • Pepparkakor
  • 3½ cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cloves
  • 2 teaspoons ground cardamon
  • 1 cup unsalted butter, softened
  • 1½ cup sugar
  • ¼ cup maple syrup
  • 1 tablespoon fresh orange juice
  • 1 tablespoon orange zest
  • 1 extra large egg
  • Orange Royal Icing, optional
  • 1 cup confectioners sugar
  • 2 tablespoon fresh orange juice
  • ¼ teaspoon almond extract
  1. Sift the flour, baking soda, cinnamon, ginger, cloves, and cardamon into a large bowl and set aside.
  2. In the bowl of a standing mixer fitted with a paddle attachment, add the butter and sugar. Combine until nicely creamed. Add the maple syrup, orange juice, orange zest, and egg.
  3. While mixing, slowly add the dry ingredients. Mix until throughly incorporated and a dough has formed.
  4. Divide the dough into 4 equal pieces and flatten out into a disc. Wrap each disc in plastic wrap and refrigerate overnight.
  5. Preheat the oven to 375 degrees F and line a sheet pan with parchment paper.
  6. On a lightly floured surface, roll out one of the discs of dough (keep any dough you're not working with, refrigerated). Roll out the dough to about an ⅛-inch thick. Don't be afraid to dust with more flour if dough starts sticking/cracking while rolling out.
  7. Using your cookie cutter, cut out the cookies. Use a thin stainless steel spatula, transfer the cookies to the sheet pan lined with parchment paper. Bake for 6 to 8 minutes.
  8. Transfer the cookies to a cooling rack and allow to cool completely before decorating.
  9. To make the Orange Royal Icing - combine the confectioners sugar, orange juice, and almond extract in a small bowl. The icing should be smooth but thick. If it's still a little clumpy after mixing well, add a small amount of orange juice (a little goes a long way). Transfer the icing to a squeeze bottle. Pipe the icing onto the cookies, decorating them as you like. Allow to dry throughly before stacking. Serve and enjoy!
* Adapted from my aunts recipe, included in our family cookbook.
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