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Lisabet's Norwegian Pepperkaker (Gingerbread Thins) Recipe

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This recipe for Lisabet's Norwegian Pepperkaker (Gingerbread Thins) is from Larry's Scandinavian and Pioneer Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup unsalted butter (two sticks),
at room temperature
1⁄3 cup molasses, “light flavor”
1⁄3 cup heavy cream
2 cups powdered sugar
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp nutmeg, freshly grated
½ tsp cardamom, freshly ground
¼ tsp pepper, freshly ground
(optional)
1 pinch ground clove
3 1⁄3 cups all-purpose flour, sifted
Directions:
Directions:
In a small saucepan, melt the butter, molasses, and heavy cream over low heat, and stir to thoroughly combine. In a large bowl (or stand mixer bowl), measure out the powdered sugar. Pour the butter-molasses mixture over the powdered sugar, and stir to combine. Let cool for 5 to 10 minutes. Whisk in the baking soda and spices until thoroughly combined. Mix in the flour (I used the paddle attachment on my mixer). The dough will be very pliable and loose, but not too sticky. Wrap with plastic wrap and chill for at least 8 hours.

When you’re ready to bake, preheat the oven to 350°F. Take half of the dough, and roll between two pieces of parchment paper to ¼-inch thickness. Use cookie cutters to cut out the designs you desire. Bake for 10 minutes on a parchment-lined cookie sheet, or until golden brown. Cool on pan for 5 minutes, and move to a wire rack to cool completely. You can decorate them or leave them plain, as I did. They will store for weeks in a cookie tin.

 

 

 

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