Recipe: Pepparkakor (Swedish Gingerbread)

It’s halfway through November which means its Christmas season and time for festive baking! I’ve already set up a planner for my baking and decided to start with something simple: Gingerbread. A while ago I was involved in a bake sale and was told that I had to make Swedish gingerbread cookies. I’m glad I listened because these cookies are fantastic (and easy)!

You will need:

  • Baking trays
  • Baking Paper
  • Large Bowl
  • Saucepan
  • Rolling Pin


  • 3.5 cups of plain flour
  • 2.5 teaspoons of ground ginger
  • 2.5 teaspoons of ground cinnamon
  • 2.5 teaspoons of ground cloves
  • 1 Teaspoon of ground nutmeg
  • 1/2 teaspoon of all spice (optional)
  • 1 teaspoons of baking soda (or 1.5)
  • 1/2 teaspoons of regular salt
  • 1/2 cup of molasses
  • Zest of half an orange
  • 1 cup of butter
  • 1 cup caster sugar
  • 1 large egg


  • In your saucepan heat the molasses and orange zest until warmed through then add butter and Sugar. Once the butter has melted take it off the heat and leave to cool.
  • Mix together all your dry ingredients together.
  • Whisk the egg into the molasses mixture and then pour over your dry ingredients. Stir it to combine, you may have to use your hands. Wrap the dough in cling wrap and leave in the fridge overnight or at least 4 hours.
  • Heat the oven to 180 degrees Celsius fan forced.
  • Remove your dough from the fridge, I recommend leaving it to set for about 5-10 min before rolling. Roll your dough out to about the thickness of a coin (you can make it thinner or thicker depending on how crispy you like your cookies) and cut into your desired shapes.
  • Put the cookies in the oven for 7 minutes and then leave on a wire rack to cool.