Pepparkakor (Gingerbread Cookies)
Ingredients
1⁄2 cup butter, at room temperature
1⁄2 cup brown sugar
1⁄4 cup molasses, preferably unsulfured
1 tablespoon cinnamon
1 tablespoon ground ginger
1 1⁄2 teaspoons ground cloves
1 teaspoon baking soda
2 cups all purpose flour
Instructions
1. In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and mix to make stiff dough. Roll out into logs roughly 1-1 1⁄2 inches in diameter. Wrap with plastic wrap or foil and chill 30 minutes or until firm in the refrigerator.
2. Preheat oven to 375*F.
3. Line baking sheets with parchment paper. (You can skip this and just use greased baking sheets, but I love parchment paper for baking.) Slice logs into disks 1⁄4-1⁄2 inch thick and place on baking sheets about 1 inch apart. (The cookies don’t spread out much. The thinner you slice them, the crispier they will be.) Bake for 8 to 10 minutes or until lightly browned.
4. Slide cookies and parchment off the baking sheet onto the counter to cool.
Note: With the substitution of Earth Balance (or other vegan “butter”) for the butter in this recipe, they become delicious and simple vegan cookies.
Comments
This recipe makes about 4 dozen cookies and I have no idea where it is from. I found this recipe during last year’s cookie baking when Art requested a “hard gingerbread cookie.” Not only do these fit that bill, but they remind Lance of cookies of his childhood so they’re a double win. If you were feeling very creative, you could always roll the dough out and use cookie cutters to make gingerbread men or other shapes. I, however, don’t own cookie cutters and prefer the sliced log method. They’d look even prettier if I managed to make a round log instead of a lopsided square shaped one!
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