Gluten-Free Swedish Cinnamon Cookies these crisp cookies are perfect for dunking into hot chocolate or coffee. The slight cinnamon and ginger flavor will bring the holiday season to your senses.
Naturally, I created this recipe to serve my husband on Santa Lucia. SHH. Don’t tell him. Although, I am sure he knows as I have been baking these holiday cookies. Needless to say, I promise to write more about Santa Lucia on December 13. Since December 13 is the actual date of the holiday in Scandinavia.
In short, these Cookies are called Pepperkakor in Swedish. Many Americans have referred to them as Gingerbread cookies or Ginger Snaps. In all honesty, they do have a similar flavor to both. However, I have always thought that gingerbread was a little bit of a harsh flavor for me.
Chef’s Notes:
Not to mention, tonight my house smells like Pepperkakor or what Americans sometimes refer to as Ginger Snaps. Pepperkakor is a form of Gingerbread, however, I love the taste of Pepperkakor way more than I do gingerbread. Remember this is a Swedish cookie and, therefore, is not as sweet as American cookies.
At any rate, it has a huge cinnamon flavor with a hint of ginger and cloves. At any rate, I can’t cook with molasses but I did some research and found that I can use sorghum syrup. In my opinion, sorghum tastes a little like molasses. In summary, there are only 2 tablespoons of sorghum. These cookies are easy to make and yummy to eat.
Nutritional Facts are based on 2 medium-sized cookies or four little ones. Medium cookies make approximately 40 or approximately 80 small cookies.
Read my blog post on Monk Fruit Sweetener information and. Cassava Flour Information. Monk Fruit Sweetener, Sorghum Syrup, and Cassava flour can all be purchased locally at grocery stores but can also be found at Amazon.
Gluten-Free Swedish Jam Cookies, Gluten-Free Norsk Krumkakor and Gluten-Free Pepperkakor Crepes also know as Gingersnap Crepes.
Gluten-Free Swedish Cinnamon Cookies
Ingredients:
3/4 cup butter
3/4 cup monk fruit sweetener
2 tablespoons sorghum syrup
1 whole egg
1 1/2 cup cassava flour
2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon clove
1/4 teaspoon salt
2 teaspoon baking powder
Directions:
First, preheat 350. Secondly, grease cookie sheets. Thirdly, cream butter. Next, add monk fruit sugar and sorghum syrup to the creamed butter and blend until combined. Additionally, scrape down the sides of the bowl. Add egg and blend until thoroughly combined.
In a separate bowl, combine cassava flour, cinnamon, ginger, clove, salt, baking powder and mix together. 
Add 1/2 the flour mixture to the butter mixture and mix until all the flour has been incorporated. Scrape down sides and combine the remaining flour mixture to the butter mixture and combine. 
Grease a spatula. Using the spatula scrape down the sides and press the dough into a ball. Wrap cookie dough up in a piece of plastic wrap and place in the fridge for 10 minutes. Remove cookie dough from the fridge. Next, lay down two sheets of plastic wrap, side by side and overlapping. Then lay down the cookie dough on top of the plastic. Lay down two more sheets side by side of overlapping plastic wrap on top of the cookie dough.
Using a rolling pin, roll out the dough. Carefully remove the top layer of plastic. Using whatever cookie cutter you like, press it into the dough and cut out cookies. In any event, continue to roll out and cut out until all the dough is gone. Pick up cut out cookies and place on greased cookie sheets.
For Soft Cookies:
Lastly, bake cookies 8- 10 minutes for soft cookies or until lightly browned.
For Crisp Cookies
Bake 12 – 18 minutes for crispy cookies and darker colored cookies.
Chef’s Note:
Naturally, soft or crispy cookies will also depend on the thickness of the cookies. Not to mention, the thinner and longer cooked cookies will be crispy. Needless to say, thicker and short cooking time will make soft cookies. Consequently, these cookies are good either way. I like a mixture of soft and crispy. Crispy cookies are good for dunking into coffee or hot chocolate.
In conclusion, this makes approximately 40 medium-sized cookies and it will make approximately 80 small cookies.
Gluten-Free Swedish Cinnamon Cookies
Equipment
- Rolling pin or wine bottle
- Cookie Sheets
- Mixer or Stand Mixer
Ingredients
- 3/4 cup softened butter
- 3/4 cup monk fruit sweetener
- 2 tbsp sorghum syrup
- 1 whole egg
- 1 1/2 cup cassava flour
- 2 tsp ground cinnamon
- 1/4 tsp ginger
- 1/4 tsp clove
- 1/4 tsp salt
- 2 tsp baking powder
Instructions
- Secondly, grease cookie sheets.
- Thirdly, cream butter.
- Next, add monk fruit sugar and sorghum syrup to the creamed butter and blend until combined.
- Additionally, scrape down the sides of the bowl.
- Add egg and blend until thoroughly combined.
- In a separate bowl, combine cassava flour, cinnamon, ginger, clove, salt, baking powder and mix together.
- Add 1/2 the flour mixture to the butter mixture and mix until all the flour has been incorporated.
- Scrape down sides and combine the remaining flour mixture to the butter mixture and combine.
- Grease a spatula.
- Using the spatula scrape down the sides and press the dough into a ball.
- Wrap cookie dough up in a piece of plastic wrap and place in the fridge for 10 minutes.
- Remove cookie dough from the fridge.
- Next, lay down two sheets of plastic wrap, side by side and overlapping.
- Then lay down the cookie dough on top of the plastic.
- Lay down two more sheets side by side of overlapping plastic wrap on top of the cookie dough.
- Using a rolling pin, roll out the dough.
- Carefully remove the top layer of plastic.
- Using whatever cookie cutter you like, press it into the dough and cut out cookies.
- Take the remaining dough and continue to roll out and cut out until all the dough is gone.
- Pick up cut out cookies and place on greased cookie sheets.
Soft Cookies
- Bake cookies 8- 10 minutes for soft cookies or until lightly browned.
Crispy Cookies
- Bake 12 - 18 minutes for crispy cookies and darker colored cookies.
Chef's Note
- Naturally, soft or crispy cookies will also depend on the thickness of the cookies. Not to mention, the thinner and longer cooked cookies will be crispy. Needless to say, thicker and short cooking time will make soft cookies. These cookies are good either way. I like a mixture of soft and crispy. Crispy cookies are good for dunking into coffee or hot chocolate.
- This makes approximately 40 medium-sized cookies and it makes approximately 80 small cookies.
Notes
| Nutrition Facts | |
|---|---|
| Servings 20.0 | |
| Amount Per Serving | |
| Calories 111 | |
| % Daily Value * | |
| Total Fat 7 g | 11 % |
| Saturated Fat 4 g | 22 % |
| Monounsaturated Fat 2 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 28 mg | 9 % |
| Sodium 89 mg | 4 % |
| Potassium 40 mg | 1 % |
| Total Carbohydrate 14 g | 5 % |
| Dietary Fiber 2 g | 9 % |
| Sugars 2 g | |
| Protein 1 g | 1 % |
| Vitamin A | 5 % |
| Vitamin C | 1 % |
| Calcium | 4 % |
| Iron | 6 % |
| * The Percent Daily Values are based on a 2,000 calorie diet so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Can different flour, such as almond, eickorn or coconut be used ?
Yes, they can. however, it will slightly change the flavor of the cookies.