Swedish Pepparkakor Cookies
These delightful little gingerbread men are spicy little cookies that give me visions of the story of the gingerbread man. They have a wonderful taste without being overly sweet. Hope you enjoy them as much as my sweet mother always did.
- 1 cup butter
- 2 tsp. ground ginger
- 2 tsp. ground cardamom
- 2 tsp. ground cloves
- 1 cup sugar
- 1 cup Lyles Golden Syrup or dark corn syrup
- 1 large egg
- 3 Tbsp. heavy cream
- 5 cups flour (do not sift)
- 1 tsp. baking soda
In a large saucepan, melt butter. Add ginger, cardamom and cloves. Add sugar and corn syrup, mixing well after each addition. Bring to a boil and cook for 1 minute. Set aside to cool (1 to 2 hours at room temperature).
- In a large saucepan, melt butter. Add ginger, cardamom and cloves. Add sugar and corn syrup, mixing well after each addition. Bring to a boil and cook for 1 minute. Set aside to cool (1 to 2 hours at room temperature).
- In a large bowl, with a heavy-duty mixer, beat the egg. Add the cream and cooled butter mixture. While mixing on a low speed, add half the flour, 1 cup at a time. Add the baking soda. Then add the rest of the flour, 1 cup at a time.
- Pull off chunks of dough and roll into balls about the size of tennis balls. Wrap each individually in plastic wrap and place in a lidded bowl large enough to hold all the dough balls. Cover and refrigerate overnight.
- Preheat the oven to 325°F. Select 1 ball of dough while keeping the rest chilled. Pinch off a golfball-size amount of dough. On a well-floured surface, use a floured rolling pin to roll it out as thin as you can. The thinner the dough, the crispier the cookies.
- Cut out cookies with a small (2½-inch) gingerbread-man cookie cutter. Place cookies on a heavily greased baking sheet and bake for 8 to 10 minutes. Note: Watch carefully to avoid overcooking. It’s difficult to tell when these are brown because of the color of the dough.
- Transfer cookies to wire racks and let cool.
Enjoy, Have a very Merry Christmas and Happy New Year