Fresh Holiday Traditions :: Pepparkakor

Pepparkakor and Christmas go hand in hand in our family. I have been scared off from making them in the past because of how stiff the dough is and the massive quantity of cookies this recipe makes. Instead of seeing that as a problem, this year I took it head on and saw it as a challenge. How can I make this a more approachable recipe? How can I make them taste as delicious as the ones from my childhood? Can I roll them thin enough?

After MANY MANY MANY batches of Pepparkakor I landed on a recipe and a technique that created the perfect cookie. And then I sandwiched some Eggnog Ice Cream between two of them… I think I know what we're leaving out for Santa this year!

2 cups sugar

1 cup butter, room temperature

½ cup

Ljus Syrup

2 egg yolks

1 teaspoon baking soda

½ cup hot water (110 degrees)

4 cups flour

2 teaspoon cinnamon

1 teaspoon ground ginger

1 teaspoon ground cloves

¼ teaspoon salt

In the bowl of a stand mixer, cream together butter and sugar until fluffy. Add ljus syrup and egg yolks and mix until incorporated. Measure hot water into a glass measuring cup and stir in baking soda. Pour soda mixture into the bowl of the stand mixer and slowly mix in.

In a separate bowl, sift together remaining ingredients. With the mixer on low, slowly add the dry ingredients and beat until the batter just comes together.

Divide dough into quarters and roll each section out on floured parchment paper until ¼ inch thick. Stack rolled dough {with parchment still on the dough} on a cookie sheet and refrigerate overnight.

Preheat oven to 325 degrees. Remove one sheet of dough at a time, cut one inch circles with a cookie cutter. Bake 7-8 minutes. Watch them very carefully as they will burn quickly. Repeat with remaining dough.

Makes about 48 one-inch cookies.