Pepparkakor Recipe (Swedish Ginger Cookies)

Ingredients

• 3 cups (375 grams) whole wheat flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground pepper
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup (149 grams) coconut oil, room temperature (it should be as soft as room temperature butter)
• 1/2 cup (100 grams) granulated or raw sugar
• 1/4 cup (50 grams) brown or coconut sugar
• 1/2 cup (176 grams) molasses (blackstrap is not recommended!)
• 1 teaspoon vanilla
• 1 large egg, room temperature

Directions

1. In a large mixing bowl, stir together all the dry ingredients (flour through salt).
2. Using a stand mixer or an electric hand mixer, beat together coconut oil, granulated sugar and brown sugar until thoroughly combined.
3. Add the molasses and vanilla and beat until combined. Beat in the egg.
4. Add the dry mixture all at once and beat until well combined. It'll be very crumbly and dry. Use your hands to combine it and bring it together into a dough. Form into a disc and wrap with plastic wrap. Refrigerate for at least 2 hours or until very firm.
5. Preheat the oven to 350°F (175°C).
6. Place 1/4 of the dough onto the center of a piece of parchment paper. Cover with another piece of parchment paper and roll to 1/8" thickness. Try to keep it as even as possible so that the cookies bake evenly. The dough shouldn't stick at all to the parchment paper. If you see that it is, gather the dough back together and lightly flour the surface before rolling out again. The dough will be very firm and will take quite a bit of effort to roll out – if it's too firm, let it sit for 10 minutes or until softened just a little.
7. Cut out shapes using whatever cookie cutters you like and place on a parchment lined baking sheet.
8. Bake for 7-10 minutes or until evenly and lightly browned. It's difficult to give an exact time as it depends on the size and shape of your cookie cutters. The cookies may be soft when you remove them from the oven, but after cooling for a few minutes, they should be totally crisp. If they're soft after they've cooled, you can put them back in the oven for a few more minutes. You may want to make just a few the first time as a trial.
9. Let the cookies cool for 3 minutes on the baking sheet and then remove to a wire rack to cool completely.
10. Store in an airtight container for up to 1 month.

Notes

• I used refined coconut oil and these cookies had absolutely no coconut taste. If you use unrefined coconut oil, these will likely have a coconut flavor.

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