This traditional recipe for pepparkakor—Swedish ginger cookies—comes from an old family cookbook. But it’s translated into a completely plant-based (vegan) version here.
- 300 grams (11 ounces; about 2 2/3 sticks) dairy-free margarine sticks (i.e., Earth Balance)
- 2 cups sugar
- 1/3 cup (1 dl) light syrup* (see note below)
- 1 tablespoon ground ginger
- 2 tablespoons cinnamon
- 1 tablespoon cloves
- 2 teaspoons fine cardamom
- 1 tablespoon baking soda
- ¾ cup + 2 tablespoons (2 dl) water
- 6 cups flour
- In a large bowl, combine room temperature dairy-free margarine with sugar and syrup until smooth using an electric mixer.
- Mix in ginger, cinnamon, cloves, cardamom, and baking soda.
- Add water and then most of the flour.
- Remove the dough from the bowl and mix in the rest of the flour by hand on the counter top. Wrap the dough in foil and let it rest for 24 hours in the refrigerator.
- Remove a little bit of the dough at a time, rolling it out very thin. Use more flour as needed so that it doesn’t stick to the counter or the roller, but not too much which will make the cookies too dry and hard. Use cookie cutters to cut out shapes.
- Preheat oven to 390 F. Spray baking sheets with nonstick cooking spray. Place cookies on baking sheets.
- Place the sheets in the middle of the oven and bake for about 5 minutes, or until the cookies are light brown in color.
- Remove from oven, and allow to cool on pan for a few minutes. Store in air-tight containers.
- Category: Dessert
- Cuisine: Swedish
- Serving Size: 1 serving
- Calories: 97
- Sugar: 5 g
- Sodium: 54 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Carbohydrates: 14 g
- Protein: 1 g
Keywords: holiday cookies, gingerbread, swedish