Pepperkaker (Gingerbread Cookies)

Takes 720 minutes | Serves 50 |

Ingredients

200 g Butter
2 dl Light syrup
100 g Granulated sugar
100 g Brown sugar
2.5 tsp Ground cinnamon
0.5 tsp Ground ginger
0.5 tsp Ground cloves
1.5 tsp Ground cardamom
1.5 dl Heavy cream
1.5 tsp Baking soda
1 pinch Salt
700 g All-purpose flour

Steps

Prepare the Wet Mixture

• Melt the butter in a saucepan.
• Add the light syrup, granulated sugar, brown sugar, cinnamon, ginger, cloves, cardamom, and heavy cream.
• Stir everything together until well combined.

Combine Dry Ingredients

• In a large bowl, mix the all-purpose flour, salt, and baking soda.

Combine Wet and Dry Mixtures

• Pour the wet ingredients into the bowl with the dry ingredients.
• Stir everything together using a wooden spoon until it forms a dough.

Knead the Dough

• Turn the dough out onto a kitchen counter and knead it thoroughly until it becomes firm and smooth.

Divide and Chill

• Divide the dough into four portions and wrap each one in plastic wrap.
• Refrigerate the dough overnight.

Roll and Shape

• Before rolling out the dough, let it rest at room temperature for 10-15 minutes to soften slightly.
• Roll the dough out into thin sheets.
• Use cookie cutters to cut out desired shapes.

Bake

• Preheat the oven to 200°C (392°F).
• Place the cookies on a baking sheet lined with parchment paper.
• Bake for 5-6 minutes, keeping a close eye to prevent burning.

Decorate

• Let the cookies cool completely. Decorate with icing or desired toppings.