Pepparkakor (Ginger Cookies)
"Pepparkakor (Ginger Cookies)"
From the treasured pages of Praktisk, illustrerad kok-bok för Svenskarne i Amerika
Written by C. A. (Charles A.) Vallentin
Pepparkakor (Ginger Cookies)
"— 1 kopp socker, 1 kopp sirup och 1 kopp smör uppkokas tillsammans. Tillsätt två teskedar soda, 2 teskedar kanel, 2 teskedar kryddpeppar, 2 teskedar ingefära samt mjöl nog att göra degen tillräckligt styf för utbakning. Utkaflas mycket tunnt. Bakas i en varm ugn."
English Translation
"— 1 cup sugar, 1 cup syrup, and 1 cup butter are brought to a boil together. Add two teaspoons baking soda, 2 teaspoons cinnamon, 2 teaspoons allspice, 2 teaspoons ginger as well as enough flour to make the dough stiff enough for rolling out. Roll very thin. Bake in a hot oven."
Note on the Original Text
The recipe uses the 'cup' measurement, a standard household unit at the time, roughly equivalent to 240 milliliters. Ingredients and steps are presented in a narrative format, relying on the cook’s intuition—measure flour 'until stiff,' roll dough 'very thinly.' Abbreviations like 'soda' refer to baking soda (bicarbonate of soda), and spices are listed generically (e.g., 'kryddpeppar' for allspice). This loose style expected the reader to adjust as needed, reflecting both frugality and experience in the kitchen.
Title
Praktisk, illustrerad kok-bok för Svenskarne i Amerika (1889)
You can also click the book image above to peruse the original tome
Writer
C. A. (Charles A.) Vallentin
Era
1889
Publisher
Svenska bok-och musikhandelns förlag
Background
A practical and charmingly illustrated Swedish cookbook tailored for immigrants in America, this 1889 volume serves up a delightful array of recipes and culinary wisdom, blending Old World tradition with New World ingredients.
Kindly made available by
Library of Congress
This recipe hails from the 1889 Swedish-American cookbook 'Praktisk, illustrerad kok-bok för Svenskarne i Amerika,' published in Minneapolis. At that time, many Swedish immigrants brought their cherished holiday traditions with them across the Atlantic, and these crisp ginger cookies, known as pepparkakor, were—and still are—a winter favorite. The book sought to help Swedes in America preserve their culinary identity with familiar recipes, adapted to ingredients found in their new homeland. Recipes like this one would have embodied both nostalgia and resourcefulness, making use of what was available in late 19th-century American kitchens.
In the late 1800s, Swedish-American bakers used enamel or cast iron saucepans to melt sugar, syrup, and butter over wood or coal stoves. They mixed doughs by hand in large ceramic or wooden bowls with sturdy wooden spoons. For rolling cookies, a wooden rolling pin and a smooth, floured table surface were essential. Ovens were fired by wood or coal, requiring careful management of temperature. Simple tin cookie cutters—sometimes handmade—and thin-bladed knives shaped the cookies. Baked cookies cooled on wooden racks or cloths.
Prep Time
1 hr 15 mins
Cook Time
6 mins
Servings
60
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 1 cup granulated sugar
- 3/4 cup light syrup (golden syrup or light molasses)
- 1 cup unsalted butter
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground allspice
- 2 teaspoons ground ginger
- 4 to 4 3/4 cups all-purpose wheat flour (as needed to form stiff dough)
Instructions
- Start by combining 1 cup granulated sugar, 3/4 cup light syrup (such as golden syrup or light molasses), and 1 cup unsalted butter in a medium saucepan.
- Gently heat over medium-low until everything is melted and smooth.
- Remove from the heat and stir in 2 teaspoons of baking soda.
- Add 2 teaspoons each of ground cinnamon, ground allspice, and ground ginger.
- Mix well to incorporate the spices evenly.
- Begin adding all-purpose flour, about 4 to 4 3/4 cups, a little at a time, mixing as you go.
- Continue until the dough becomes stiff enough to roll out—not sticky to the touch.
- Wrap the dough and chill for at least an hour to firm up.
- Roll the dough very thin, about 1/12 inch, on a lightly floured surface.
- Cut into shapes using cookie cutters.
- Place onto lined baking sheets and bake in a preheated hot oven (about 400°F/200°C) for 5–7 minutes until just golden around the edges.
- Cool on racks and store airtight.
Estimated Calories
70 per serving
Cooking Estimates
You need about 15 minutes to prepare and mix the dough, plus 1 hour for chilling. Baking each batch takes about 6 minutes. The recipe makes about 60 cookies, with roughly 70 calories per cookie.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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