Swedish Ginger Snaps (Pepparkakor)
Crisp, spicy cookies with just enough snap (and no rolling).
- Makes24 cookies
- Cook Time3½ hours
- Active time plus cooling30 minutes active, plus cooling
- 2
In search of a cookie that would deliver grown-up gingerbread flavor, we came across pepparkakor, or Swedish gingersnaps. With a deep, smoldering spiciness and a texture that actually “snaps,” these cookies pair equally well with wine as they do coffee or tea. A combination of dark brown and white sugars plus dark corn syrup makes a workable dough that crisps properly. Baking soda helped with browning and gave the cookies lift, making them crunchy but not hard. The pepparkakor’s distinctive spice came from ground and fresh ginger, black pepper and cayenne, and we pumped up all of them. The dough can be made up to two days in advance. The cookies keep for up to a week in an airtight container.
Don’t portion the dough right after mixing; it will be too soft and sticky. Because it is made with melted butter and corn syrup, the dough has to chill before it is firm enough to portion and shape.
Step 1
In a medium saucepan over medium, combine the butter, both sugars, corn syrup, both gingers, the cinnamon, orange zest, salt, cloves, black pepper and cayenne (if using). As the butter melts, whisk until the sugar dissolves and the mixture begins to simmer. Remove from the heat and let cool until just warm to the touch, about 30 minutes. Meanwhile, in a medium bowl, whisk together the flour and baking soda.
Step 2
Add the egg to the cooled butter-spice mixture and whisk until well combined. Add to the flour mixture and stir until no dry patches remain. Cover and refrigerate for at least 2 hours or up to 2 days.
Step 3
Heat the oven to 350°F with racks in the upper- and lower-middle positions. Line 2 baking sheets with kitchen parchment. Divide the dough into 24 portions (heaping 1 tablespoon each). Moisten your hands with water to prevent sticking, then roll each portion between the palms of your hands into a ball. Arrange 12 dough balls on each baking sheet, spacing evenly.
Step 4
Drape a sheet of plastic wrap over one of the baking sheets, then use a flat-bottomed object such a ramekin or dry-ingredient measuring cup to flatten each dough ball to a ¼-inch thickness. Peel off the plastic wrap and use it to flatten the remaining dough balls. Sprinkle each cookie with a generous pinch of turbinado sugar.
Step 5
Bake until deep golden brown, 16 to 18 minutes, rotating the baking sheets and switching their positions about halfway through. Cool on the baking sheets for about 10 minutes. Using a wide metal spatula, transfer to a wire rack and cool completely.
