Return to Content

Swedish Gingersnaps

Swedish Gingersnaps
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: About 5 dozen.

These spicy cookies are the traditional Swedish Julpepparkakor served at Christmastime. Thin, crisp, and delicious, they keep well in an airtight container.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1/2 cup light molasses
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup packed dark-brown sugar
  • 1/2 cup whipping cream
  • 1 tablespoon cinnamon
  • 1 tablespoon ginger
  • 1 teaspoon ground cloves
  • 1 teaspoon baking powder
  • 3 to 3-1/2 cups all-purpose flour
  • 1/2 teaspoon salt


Beat together the molasses, butter, and brown sugar until smooth. Add the cream, spices, baking powder, flour, and salt and mix well to make a stiff dough. Refrigerate for several hours or overnight. Roll out small portions of dough as thinly as possible, and cut into shapes with your favorite cookie cutters. Bake on greased cookie sheets at 375 degrees F for about 8 minutes. Check to be sure cookies don't burn.
Updated Monday, March 24th, 2003

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111