Yes, cookies are meatless too! (Well, not all of them). Today I’m featuring a friend’s recipe for one of my fave holiday cookies: Pepparkakors! If you’re a fan of crunchy gingersnaps with a Swedish kick, you’ll adore these. A total childhood throwback for this Scandinavian. Thanks, Kari!
Kari’s Pepparkaker Cookies (from her blog A Minute on the Lips…)
- 2 sticks salted butter
- 1 1/2 cups white sugar
- 1 tablespoon light corn syrup OR molasses
- 1 egg
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons ground cloves
- 2 teaspoons cardamom (optional)
- 1tsp nutmeg (optional)
- 1/2 tsp all-spice (optional)
- 1/4 cup orange juice
- 2 teaspoons orange zest (you can use lemon in place of orange if you prefer)
- Preheat oven to 400 degrees F (190 degrees C).
- In a large bowl, cream the butter and sugar. Stir in egg, corn syrup, orange juice, and orange zest. Sift together the flour, baking soda, cinnamon, ginger, and cloves; stir into the creamed mixture until combined.
- Place dough in the fridge over night.
- Roll dough out to 1/8 inch thickness, and cut into shapes with cookie cutters. Bake for 8 to 10 minutes in the preheated oven. Cool cookies on wire racks.