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Pepperkaker (Norwegian Gingerbread Cookies)

Spicy and subtly sweet, these traditional Norwegian gingerbread cookies known as pepperkaker are sure to bring joy to your kitchen this holiday season.

  • Author: Claire | The Simple, Sweet Life
  • Prep Time: 10 minutes
  • Chill Time: 2 hours
  • Cook Time: 11 minutes
  • Total Time: 2 hours 21 minutes
  • Yield: 16 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Norwegian

Ingredients

Units Scale
  • 1/2 cup (100g) granulated sugar
  • 4 tbsp unsalted butter
  • 1/3 cup (80ml) golden syrup
  • 3/4 tsp ground ginger
  • 3/4 tsp ground cinnamon
  • 3/4 tsp finely ground pepper
  • 1/8 tsp ground cloves
  • 1 tsp baking soda
  • 2 1/3 cup (300g) all purpose flour
  • 1 large egg

Instructions

  1. In a medium size saucepan, combine the sugar, butter and golden syrup.
  2. Cook over low-medium heat until the butter melts and the sugar has dissolved.
  3. Remove from heat and allow to cool for about 10 minutes.
  4. Whisk in the egg and spices until just combined.
  5. Using a spatula, fold in the flour and baking soda until a ball of dough forms.
  6. The dough will be warm and slightly sticky, but should easily pull away from the sides of the pan.
  7. Flatten the dough into a disc, wrap in plastic wrap and refrigerate for at least 2 hours.
  8. Roll the dough out on a lightly floured surface until it’s about 1/4″ thick.
  9. Cut out with desired shapes and bake at 350F for 10-11 minutes.
  10. The cookies are done when they’ve slightly browned and are puffy.

Notes

    • Golden syrup substitute: If you don’t have or don’t want to use golden syrup, you can substitute dark corn syrup at a 1:1 ratio.

    • Checking for doneness: These cookies are done when they are a light golden brown and puffy.

    • Working ahead: If you want to work ahead, you can mix up the dough all the way to refrigeration, where it’ll keep for up to 5 days.

    • Storage: These cookies should be stored in a metal or glass container (storing them in plastic will cause them to become soft) at room temperature and will keep for up to 2 weeks.

Nutrition

Keywords: pepperkaker, norwegian gingerbread, gingerbread cookies