5 ratings

Pepparkakor Recipe


Pepparkakor and Glogg

Scandinavian gingersnap cookies from Aquavit's Pastry Chef, Emma Bengtsson. Pairs well with a mug of Glögg.


  • 1½ cups flour
  • 1 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground clove
  • 1 teaspoons ground ginger
  • ½ cup sugar
  • ¾ cup light corn syrup
  • ½ cup melted butter, cooled
  • 1 egg


Preheat the oven to 350 degrees.

In a small bowl, mix all the dry ingredients together except for the sugar. In a separate large bowl, mix together the sugar, corn syrup and the butter. Add the dry ingredients to the butter mixture, working the batter until it forms a smooth paste. Add the egg last and mix well.

Form a flat disc with the dough, wrap it in plastic, and place the dough in the fridge to rest for an hour.

Roll the dough out and cut into the shapes desired. Place on a baking sheet and bake for 5-10 minutes, depending on cookie size.