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cookbook habit
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Peppakaker (Swedish Gingersnaps)
This is where I am supposed to be writing a novel about nothing that has to do with the recipe. It’s because the way google works is that people who write about whatever gets ranked higher in the Google algorithm (wow- I managed to get the right the first time I tried to type it out). Feel free to just jump to the recipe (since that’s all I ever do when Pinteresting recipes- you would think that with the hundreds of cookbooks I own that I would not be doing that- but I do).
Peppakaker (Swedish Gingersnaps)
PEPPAKAKER (Swedish Gingersnaps)
Ingredients
- 1 cup butter
- 1 cup sugar
- 1/2 cup molasses
- 1 tablespoon ginger
- 2 teaspoons cinnamon
- 2 teaspoons cloves
- 1 teaspoon baking soda
- 3 1/2 cups flour
Instructions
- Work butter until creamy.
- Add sugar, molasses, spices, baking soda and flour.
- Turn onto a floured board and knead until smooth.
- Shape into rolls, wrap in waxed paper and chill several hours or overnight.
- This dough may be rolled thin and cut with fancy cookie cutters.
- Place on a greased cookie sheet and bake.
- Temp. 325°
- Time: 8-10 minutes
- Yield: 8 dozen
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver is my favorite cookie sheet and comes highly recommended by America’s Test Kitchen.This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook and yarn habits