Scandinavian Spice Cookies - Pepperkakor
Scandinavian Spice Cookies with black pepper make a perfect edible holiday gift or tea time snack.
Prep Time45 mins
Cook Time10 mins
Servings: 250 cookioes
- 3 ½ cups whole wheat pastry flour or all purpose flour
- 2 teaspoons baking soda
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground black pepper
- 1 teaspoon ground cloves
- 1 cup softened butter
- 2/3 cup sugar
- ¼ cup corn syrup or golden syrup
- ½ cup buttermilk
In a large bowl, combine flour, baking soda, cinnamon, ginger, pepper and cloves. Mix to combine.
In the bowl of an electric mixer, beat butter and sugar until creamy.
Add corn syrup and buttermilk. Mix until thoroughly combined.
Add 1/3 of the flour combination and mix until thoroughly combined. Repeat 2 more times until all of the flour has been incorporated.
Wrap in plastic wrap and refrigerator for at least 6 hours and up to 3 days.
Preheat oven to 350 F. Line cookie sheets with parchment paper or spray with non stick spray.
Divide dough in half and work with one half at a time, leaving the other half in the refrigerator.
On a lightly floured surface, roll out the dough until about ½” thick, sprinkling flour on top as needed.
Dip cookie cutters in flour. Cut out shapes and place on prepared cookie sheets. Repeat until all the dough has been used.
Bake for 10 minutes. Leave the cookies to set on the cookie sheets for 10 minutes.
Remove from cookie sheets.
The larger cookies will take a few minutes longer to bake.
Depending how long you have it refrigerated, you make have to give it a few minutes to soften enough for you to be able to roll it out. If it is more than 3 days, freeze the dough until ready to use.