Pepperkakor Cookies (Swedish Cinnamon Cookies)

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When I first switched up my diet I did an internet search. I didn’t find many recipes so I started researching and experimenting. Then occasionally I would post a photo of my food to my Facebook page. Friends told me that I needed to share my photos and encouraged me to start a blog. So, on my friend’s suggestion, I started this blog in March of 2018.  I created this recipe to serve my husband on Santa Lucia. SHH. Don’t tell him. I am sure he knows as I have been baking these cookies today. I promise to write more about Santa Lucia on December 13. December 13 is the actual date of the holiday in Scandinavia. Tonight my house smells like Pepperkakor. Pepperkakor is a form of Gingerbread, but 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. It has a huge cinnamon flavor with a hint of ginger and cloves. 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. 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.

3/4 cup butter

3/4 cup monk fruit sugar

2 tablespoons sorghum syrup

1 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

Preheat 350. Grease cookie sheets. Cream butter. Add monk fruit sugar and sorghum syrup to the creamed butter and blend until combined. Scrape down sides. 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 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. Bake cookies 8- 12 minutes for soft cookies or until lightly browned. Bake 12 – 18 minutes for crispy cookies and darker colored cookies.

Chef’s Note: Soft or crispy cookies will also depend on the thickness of the cookies. The thinner and longer cooked cookies will be crispy. 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.