Food Recipes Desserts Cookies Pepparkakor Be the first to rate & review! Pepparkakors are spiced Swedish ginger cookies served commonly around Christmas. You can cut them into simple rounds or any desired shape. A sprinkle of turbinado sugar before baking gives them a crunchy exterior. Slideshow: More Holiday Cookie Recipes By Anna Painter Anna Painter Anna Painter is a trained culinary professional who has been testing, developing, and writing recipes for a decade. She was an associate editor at Food & Wine. Anna has worked on such freelance projects as The Smitten Kitchen Cookbook and Gluten-Free Girl Everyday. She is currently the culinary manager at Martha Stewart & Marley Spoon. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Abby Hocking / Food & Wine Active Time: 30 mins Total Time: 4 hrs Yield: 36 cookies Ingredients 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon kosher salt 10 tablespoons unsalted butter, softened 1 1/4 cup dark brown sugar 1/4 cup dark corn syrup 1 tablespoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/8 teaspoon freshly ground pepper Pinch of cayenne 1 large egg 1 tablespoon turbinado sugar Directions In a medium bowl, whisk the flour with the baking soda and salt. In a medium saucepan, melt the butter over moderate heat. Remove the saucepan from the heat. Whisk in the brown sugar, corn syrup, ginger, cinnamon, cloves, black pepper and cayenne. Stir in the egg until well combined. Add the dry ingredients and stir until no streaks of white remain. Scrape the dough onto a work surface and pat into a 7-inch square. (It will be soft and little sticky.) Wrap in plastic and refrigerate until firm, at least 3 hours or overnight. Preheat the oven to 375°. Line 3 rimmed baking sheets with parchment. On a lightly floured surface, roll out the dough 1/4 inch thick. Using 3- to 4-inch cookie cutters, stamp out shapes and transfer to the prepared baking sheets. Reroll the scraps and stamp out more shapes. (You should have about 36 cookies.) Freeze the cutout dough until chilled, about 10 minutes. Sprinkle the dough with turbinado sugar and bake for 12 minutes for chewy cookies or 14 minutes, for crisper cookies. Transfer to a wire rack and let cool completely. Make Ahead The cookies can be kept in an airtight container for a week. Rate It Print