Swedish ginger cookies, or pepparkakor, are the holiday cookies you make when you want something that feels special but won’t send you into a stress spiral. These thin, crispy spice cookies have been gracing Scandinavian tables for centuries, and there’s a reason they’ve stuck around: they actually work.
Christmas is the perfect time to borrow from other cultures’ baking traditions. While we’re all making the same rotation of chocolate chip and snickerdoodles in America, families in Sweden are making pepparkakor, Germans are shaping lebkuchen, and Italians are frying struffoli. These recipes have survived generations because they solve the same problems we have – feeding a crowd something memorable without losing our minds.
I love the simplicity of these Swedish cookies. There is no need to roll out dough, no frosting disasters, and no decorating meltdowns. Just old-fashioned ginger cookies that are full of Christmas flavor. I add chopped crystallized ginger to the dough. It’s not strictly traditional, but it adds little pops of sweet-hot ginger that make these cookies different from all the other cinnamon-y holiday cookies on the cookie exchange table.
The smell alone will make your kitchen feel like the holidays without you having to string a single light. These cookies taste like December, with warming spices, a hint of molasses, and that crystallized ginger that makes them memorable. They’re sturdy enough to ship, pretty enough for gift tins, and interesting enough that people will actually ask for the recipe.
In this post, I’ll guide you through the simple steps to make these cookies, along with my tips for achieving crisp edges and a soft center. Additionally, the dough freezes beautifully, allowing you to prepare it now and bake it when you’re ready. Because sometimes the best holiday tradition is the one that doesn’t require a big production!
Looking for more holiday cookie ideas? Try my recipes for brown butter chocolate chip cookies, apple pie cookies, or lemon tassies.
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Ingredient Notes
For exact amounts needed see the recipe card below
- Spices: The combination of cinnamon, ground ginger, and ground cloves is what gives these cookies their signature warmth.
- Flour
- Baking soda
- Salt
- Butter
- Brown sugar
- Egg
- Molasses: Use regular unsulphured molasses, not blackstrap, which can be too bitter.
- Crystallized ginger: This is technically optional, but it adds little bursts of sweet, spicy ginger throughout to make each bite enjoyable. You’ll find crystallized ginger in the baking aisle or near the dried fruit. Chop it finely or it’ll be too chewy.
- Sparkling sugar: Also known as coarse sugar or sanding sugar, this creates a sparkly, crunchy coating that’s prettier than regular granulated sugar. You can find it in the baking aisle, often in different colors, though I stick with white or clear for these.
How to Make Swedish Ginger Cookies
- In a mixing bowl, whisk together the flour, cinnamon, ground ginger, ground cloves, baking soda, and salt until well combined. Set this aside while you work on the wet ingredients.
- If you’re using it, dice the crystallized ginger into small pieces, about the size of a pea or smaller. The smaller you chop it, the more evenly it distributes through the dough.
- In a stand mixer fitted with the paddle attachment, beat the butter and brown sugar together until the mixture is light and fluffy, about 2 minutes. With the mixer running on medium speed, add the egg and molasses. Mix until everything is well combined and the mixture looks smooth.
- Add the flour mixture to the wet ingredients and mix on low speed until the mixture is just combined.
- Use a spatula or wooden spoon to fold the chopped crystallized ginger into the dough gently.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour. Cold dough is easier to work with and prevents the cookies from spreading too much.
- When you’re ready to bake, preheat your oven to 350 degrees F. Line your baking sheets with parchment paper. It works best to choose cookie sheets without sides.
- Remove the dough from the fridge and roll it into balls approximately 1 to 1 ½ inches in diameter. I aim for somewhere between a walnut and a golf ball. Dip the top of each ball into the sparkling sugar, then place it sugar-side up on the prepared baking sheet. Leave about 2 inches of space between each ball, as these cookies tend to spread.
- Bake for 8 to 10 minutes. The cookies will spread and develop those beautiful cracks on top that pepparkakor are known for. They’ll still look soft and slightly puffy when you take them out.
- Don’t try to move the cookies off the baking sheet right away. They’re too soft and will fall apart. Instead, slide the entire piece of parchment paper off the baking sheet onto a cooling rack. Let the cookies cool completely on the parchment, then peel them off. This method has saved me from so many broken cookies.
- Before baking the next batch, ensure your baking sheets have cooled completely. If you put cookie dough on a warm sheet, the butter starts melting before the cookies even hit the oven, and they’ll spread too much and bake unevenly.
Serving Ideas
Swedish ginger cookies, or pepparkakor, are the kind of treat that works year-round, though I’ll admit they feel especially right during the holidays.
I like to serve them with strong black coffee or hot tea. The spice in these cookies plays beautifully against the bitterness of coffee, and the molasses notes echo in your cup.
If you’re bringing cookies to a holiday gathering or cookie exchange, these travel well and look impressive on a plate. The sparkly sugar coating catches the light, and the crackled tops add to their charm.
How to Store
In an airtight container at room temperature, these cookies last up to 5 days. Keep them in a single layer or separated by parchment paper to prevent them from sticking together. The edges will soften slightly over time, but they’ll still taste wonderful.
You can also freeze the baked cookies in an airtight container for up to 3 months. Just thaw them at room temperature for about 15 minutes before serving.
Or freeze the dough after wrapping it in plastic wrap. It keeps for up to 2 months in the freezer. When you’re ready to bake, let it thaw in the refrigerator overnight, then proceed with rolling and baking as usual.
Tips & Tricks
Be sure to check out the step by step instructions
- Don’t skip the chilling step. I know it’s tempting when you want cookies now, but cold dough is the secret to achieving that perfect texture, where the edges are crispy and the centers stay chewy.
- While the recipe lists crystallized ginger as optional, it’s what takes these cookies from good to great. I highly recommend you try it.
- Let your cookie sheets cool completely between batches. I know, when you’re trying to bake 36 cookies, waiting feels like torture. However, warm sheets cause the dough to spread before it even reaches the oven, and you’ll end up with flat, crispy cookies instead of the perfect chewy center. To keep things moving, I rotate between three cookie sheets. While one batch bakes and one cools on the counter, I’m loading up the third.
- In order to slide the parchment paper off the cookie sheets (see below), it works to best use cookie sheets that don’t have sides.
- Don’t try to transfer these cookies off the baking sheet while they are still warm. They’re so soft that they’ll fall apart or bend in ways cookies shouldn’t. Instead, slide that whole piece of parchment paper onto a cooling rack. Once they’re completely cool, they’ll peel right off the parchment without any drama.
- Molasses is sticky, and removing it from a measuring cup can be a challenge. Here’s what I do: spray your measuring cup with a light coating of cooking spray before you pour in the molasses. It’ll slide right out, and you won’t lose half your molasses to the measuring cup.
- The sparkling sugar adds a nice crunch that contrasts with the chewy texture of the cookie. You can also use regular granulated sugar, though, if you don’t have the sparkling kind.
- These cookies appear underdone when, in fact, they’re perfectly done. They’ll still be puffy and soft when you pull them out. They’ll flatten and firm up as they cool on the parchment paper.
Reader Questions
Check the baking aisle or the bulk section of your grocery store. If you still can’t find it, you can order it online or substitute with an extra ½ teaspoon of ground ginger. The cookies won’t have that same pop of texture, but they’ll still be tasty.
Sure. Granulated sugar works fine; it just won’t be as sparkly or crunchy.
This usually happens for one of three reasons: your dough wasn’t cold enough, your butter was too soft when you started, or your baking sheets were still warm from the previous batch. Make sure your dough is thoroughly chilled, your butter is at room temperature, and your baking sheets are completely cool.
You can, but you’ll need to adjust the baking time. Smaller cookies (about ¾-inch balls) will take 6-8 minutes, while larger cookies (2-inch balls) might need 11-13 minutes. Just watch them carefully and pull them out when the edges are set but the centers are still soft.
Swedish ginger cookies (pepparkakor) are thinner and have a different texture—crispy edges with chewy centers. Traditional gingerbread cookies are usually thicker and have a more uniform, firmer texture throughout. Pepparkakor also tends to have a more distinct spice flavor.
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Swedish Ginger Cookies Recipe
Ingredients
- 1 ¾ cups flour
- 1 teaspoon cinnamon
- 1 ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- 2 teaspoons baking soda
- ½ teaspoon salt
- ¾ cup butter room temperature
- 1 cup brown sugar
- 1 large egg
- ⅓ cup molasses
- ½ cup crystallized ginger finely chopped, optional
- ½ cup sparkling sugar for coating, or use granulated sugar
Instructions
- In a mixing bowl, combine the flour, cinnamon, ground ginger, ground cloves, baking soda, and salt. Whisk and set aside for a few minutes.1 ¾ cups flour, 1 teaspoon cinnamon, 1 ½ teaspoon ground ginger, ½ teaspoon ground cloves, 2 teaspoons baking soda, ½ teaspoon salt
- Dice the crystallized ginger into small pieces.
- Use a stand mixer to cream the butter and brown sugar until they are light and fluffy, about 2 minutes. Add the eggs and molasses and mix well.¾ cup butter, 1 cup brown sugar, 1 large egg, ⅓ cup molasses
- Add the flour and mix until just combined. Then fold in the crystallized ginger.½ cup crystallized ginger
- Wrap the dough in plastic wrap and refrigerate for at least 1 hour, or until ready to bake.
- Preheat the oven to 350 degrees F and line your baking sheets with parchment paper. If possible use cookie sheets that don't have sides. Put the sparkling sugar in a small bowl.
- Take the dough out of the fridge and roll it into 1- to 1 ½-inch balls. Dip the ball into the sparkling sugar and then place it on the baking sheet, leaving about 2 inches of space between balls.½ cup sparkling sugar
- Bake for 8-10 minutes. The cookies will spread and crack on top. They will still be very soft when they are done, so for the best results, don’t take them off the cookie sheets. Instead, slide the parchment paper onto a cool rack and let them cool completely. Then, remove them from the parchment paper.
- Don’t add these cookies to warm cookie sheets. Let the cookie sheets cool before baking the next batch.
Notes
- Don’t skip the chilling step. Cold dough is necessary to achieve the perfect texture.
- While the recipe lists crystallized ginger as optional, it’s what takes these cookies from good to great, so use it if you can.
- Let your cookie sheets cool completely between batches. To keep things moving, I rotate between three cookie sheets. While one batch bakes and one cools on the counter, I’m loading up the third.
- In order to slide the parchment paper off the cookie sheets (see below), it works to best use cookie sheets that don’t have sides.
- Don’t try to transfer these cookies off the baking sheet while they are still warm. They’re so soft that they’ll fall apart or bend. Instead, slide the whole piece of parchment paper onto a cooling rack. Once they’re completely cool, they’ll peel right off the parchment paper.
- Molasses is sticky, and removing it from a measuring cup can be a challenge. Spray your measuring cup with a light coating of cooking spray before you pour in the molasses and it will slide right out.
- These cookies appear underdone when, in fact, they’re perfectly done. They’ll still be puffy and soft when you pull them out. They’ll flatten and firm up as they cool on the parchment paper.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
