pepparkakor

Pepparkakor are thin, crisp ginger snap cookies traditional to Sweden and other Nordic countries. The name derives from peppery spices used in early recipes, with regional names including pepparkakor in Swedish, pepparkaker in Norwegian, and peberkager in Danish. They are commonly baked for Christmas and are enjoyed with coffee or glögg, a spiced mulled wine.

Ingredients typically include flour, butter, and sugar, with a sweetener such as honey or syrup. A characteristic spice blend comprises cinnamon, ginger, cloves, and cardamom, and some recipes add black pepper or molasses for depth. Rye flour or golden syrup may be used in regional variants, producing a heartier flavor.

Preparation involves rolling the dough very thin, cutting it into shapes (such as stars, hearts, or people), and baking until the edges are crisp. The cookies are usually baked at a moderate temperature and cooled before storage; they keep well for weeks in airtight containers and often improve with age.

History and cultural context: pepparkakor have medieval origins in Northern Europe and became a staple of Christmas baking in Sweden by the 17th or 18th century. They are closely associated with holiday celebrations, baking sessions with family, and festive gatherings, and are commonly sold at markets and in bakeries during the Advent season.

Variants: similar ginger-spiced cookies exist across the region and beyond. In Finland they are known as piparkakku; in the United States, ginger snaps share a similar flavor profile but are typically thicker and crisper or chewier, depending on recipe.