Heather says:
Many thanks go to Crystal for submitting her family’s recipe for pepparkakor. This version has been simplified if you would like a traditional version, take a peek here.
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 tsp baking soda
- 2 tsp molasses
- 1 tsp boiling water
- 1 large egg
- 3 cups flour
- 2 tsp cinnamon
- 2 tsp ground ginger
- 2 tsp ground cloves
- Colored sugar if desired
Directions:
Preheat the oven to 350F.
Whisk together the flour, spices, and baking soda and set aside. In a mixing bowl cream the butter and sugar until fluffy. Add the molasses, boiling water, and egg. Beat until well combined.
Slowly mix in the flour mixture until just mixed.
Roll the dough into one inch balls and place two inches apart on an ungreased baking sheet. Take a smooth bottomed glass and a paper towel dampened with water. Sprinkled colored sugar on a plate. Press the glass into the water, followed by the sugar, and then press the dough with the sugared glass.
Bake 7-8 minutes and allow to cook for 2 minutes on the baking sheet. Carefully transfer from the baking sheet to a wire rack to cool completely. The cookies will crisp as they cool.
