Pepparkakor

My family recipe for Pepparkokar, literally translated to “spice cookie.” This is the first in our effort to bring together an already vibrant food community, and this is your chance to share a little piece of our family history.
By / Photography By Minta Carlson | December 12, 2014

Ingredients

  • 1/2 pound butter at room temperature (I stay as local as I can for dairy and eggs)
  • 1½ cups sugar
  • 1 tablespoon dark Karo syrup (or Lyle’s Golden Syrup, all other sugar substitutes change the texture of the cookies.)
  • 1 egg
  • 2 teaspoons baking soda
  • 3 teaspoons cinnamon
  • 3 teaspoons ginger
  • 3 teaspoons cloves
  • 3 to 3½ cups flour, divided

Preparation

Whisk together 2 ½ cups of the flour, the soda and the spices. Set aside.
 
Cream the butter and sugar in a stand mixer or vigorously by hand.  Add the Karo syrup. Beat until incorporated. Add the egg. Beat until incorporated.
 
Add the flour mix, ½ cup incrementally, until all dry ingredients are incorporated.
 
By hand, form into two thin disks. Refrigerate for 2 hours or until thoroughly chilled and the dough is manageable.

Cooking

Remove one disk from the refrigerator. Cut it into quarters. Roll each quarter out to 1/8 – ¼ inch thickness. Use flour liberally as you roll out your dough to hinder sticking. Cut with favorite cookie cutters. Transfer shapes to cookie sheets and bake at 325 for 8-10 minutes.
 
Repeat with the remaining three quartered sections of dough. When dough becomes too warm to work with, return it to the fridge for another 20-30 minutes. Prepare the second disk immediately after the first, or save it in the fridge for up to a week for future cookie baking.

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Ingredients

  • 1/2 pound butter at room temperature (I stay as local as I can for dairy and eggs)
  • 1½ cups sugar
  • 1 tablespoon dark Karo syrup (or Lyle’s Golden Syrup, all other sugar substitutes change the texture of the cookies.)
  • 1 egg
  • 2 teaspoons baking soda
  • 3 teaspoons cinnamon
  • 3 teaspoons ginger
  • 3 teaspoons cloves
  • 3 to 3½ cups flour, divided
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