Description
This classic, generations-old recipe handed down through our family for classic Pepparkakor—Swedish Ginger Cookies—is made vegan with an easy swap. Thin and crispy, pepparkakor are a tradition during the Christmas holidays in Sweden.
Ingredients
Scale
- 11 ounces (1 1/3 cup) vegan butter sticks (i.e., Miyoko’s)
- 2 cups organic sugar
- 1/3 cup light syrup*
- 1 tablespoon ground ginger
- 2 tablespoons cinnamon
- 1 tablespoon cloves
- 2 teaspoons cardamom
- 1 tablespoon baking soda
- 3/4 cup + 2 tablespoons water
- 6 cups all-purpose flour
Instructions
- In a large bowl, combine room temperature vegan butter with sugar and syrup with an electric mixer until smooth.
- Mix in ginger, cinnamon, cloves, cardamom, and baking soda.
- Add water and most of the flour. Mix gently.
- 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.
- Pinch off a small amount of the dough at a time, rolling it out very thin with a pastry roller on a lightly floured surface. Use floured cookie cutters to cut out shapes as desired.
- Preheat oven to 400 F. Spray baking sheets with nonstick cooking spray. Place cookies on baking sheets, leaving room between each cookie.
- 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.
Notes
*Swedish light syrup isn’t maple syrup, it’s a sweet, cooking syrup. You can buy this at a Swedish food store, online, or even IKEA. If you can’t find it, the closest thing you can find in the U.S. is light corn syrup.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: Swedish
Nutrition
- 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