Making these cookies every year around Christmas time has been a must for me and my sister. I’m excited to carry this tradition on with my growing family. If I’m invited to a cookie exchange or holiday party you can be sure I’ll be bringing a tin of these. I also love passing them out to my neighbors and friends.
They’re similar to gingerbread cookies except they’re spicier (not hot spice, flavor spicy) and crunchier. Traditionally these cookies are called “Pepparkakor.” Sometimes I even bore little holes through them, string them up, and use them to decorate our Christmas tree.
They take quite a bit of time to decorate (I use royal icing), so I recommend turning on a Christmas movie or inviting some friends over to help!
Before diving into the recipe, I just want to warn you I wrote it up a little differently than you’re probably used to. Hopefully it makes things easier on you, it’s definitely the way I prefer to read recipes, but let me know in the comments if you notice and if you like it!
Scandinavian Christmas Cookies
Makes: 12 Cups
- 3 3/4 Cup flour
- 1 Cup white sugar
- 1/2 Cup brown sugar
- 2 Teaspoons baking soda
- 1 Teaspoon cinnamon
- 2 Teaspoons ground ginger
- 1 Teaspoon ground cloves
- 1 Teaspoon cardamom
- 1 Cup room temperature butter
- 1 egg
- 1/4 Cup corn syrup
- Combine 3 ¾ cups flour, 1 cup white sugar, ½ cup brown sugar, 2 teaspoons baking soda, and 1 teaspoon each of cinnamon, ginger, cloves, and cardamom together in the bowl of a stand mixer.
- Add in 1 cup butter and 1 egg and turn the mixer on low before slowly adding in the ¼ cup of corn syrup. When the dough starts sticking to the mixer attachment your dough is ready.
- Divide dough into 4 equal parts.
- Flour your work surface and rolling pin before rolling out the dough to ⅛ of an inch. Use cookie cutters to cut out shapes. Carefully transfer cookies to a baking sheet lined with parchment paper and refrigerate for at least fifteen minutes. Chilling the cookies before baking is essential to ensure they maintain their shape.
- Bake at 375F for eight minutes. Let them cool completely before decorating. Store in a tin with a lid.