Pepperkaker

Pepperkaker are classic Norwegian holiday cookies known for their thin, crisp snap and warm aroma. Traditionally cut into hearts, stars, and woodland animals, they are a staple of winter celebrations across Scandinavia. Families often gather to roll, cut, and decorate these cookies together, making them as much about shared time as about taste. The dough can be prepared ahead, rolled thin, and baked into beautifully detailed shapes that hold well for gifting or hanging as ornaments.

Ingredients

• 150 g unsalted butter, softened
• 150 g granulated sugar
• 150 g molasses
• 1 large egg
• 350 g all-purpose flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp black pepper, finely ground
• 1/2 tsp fine salt

Equipment

• Mixing bowls and a sturdy spatula or hand mixer
• Whisk
• Rolling pin and cookie cutters
• Baking sheets and parchment
• Wire rack

Step-by-step

1. In a small bowl, whisk together the spices and seasoning to create a fragrant blend: ground ginger, ground cinnamon, ground cloves, black pepper, and fine salt. Set aside.
2. In a large bowl, beat the unsalted butter with the granulated sugar until smooth and slightly fluffy.
3. Beat in the molasses until glossy, then add the egg and mix until fully incorporated.
4. In a separate bowl, whisk the all-purpose flour with the baking soda. Add this dry mixture to the wet base along with the prepared spice blend, stirring just until a soft, cohesive dough forms.
5. Divide the dough in two, wrap each portion, and chill for at least 1 hour to firm up for rolling.
6. Heat the oven to 350°F (175°C). On a lightly dusted surface, roll one portion of dough very thin. If needed, sprinkle a touch of all-purpose flour to prevent sticking. Cut shapes and transfer to parchment-lined baking sheets.
7. Bake each tray for 8–10 minutes, until the edges are a shade darker and the centers look set. Rotate sheets as needed for even color.
8. Cool on the sheet briefly to set, then move cookies to a wire rack to cool completely before stacking or decorating.

Serving and storage

Enjoy Pepperkaker plain, dusted with a little sparkle sugar before baking, or decorated with your favorite icing once cooled. They pair beautifully with coffee, tea, or warm spiced beverages. Store in an airtight tin at room temperature; the flavor deepens over a couple of days, and the texture remains pleasantly crisp. For gifting, nestle stacks in parchment inside small boxes or jars. If you prefer slightly softer cookies, place a slice of apple in the tin for a short time and remove it once the desired texture is reached.

Tips

• Roll thin for extra snap; uniform thickness ensures even baking.
• Chill cut shapes briefly before baking if your kitchen is warm; this helps preserve crisp edges.
• For ornaments, pierce a small hole near the top before baking and thread ribbon after cooling.
• Scraps can be re-rolled; gather lightly and chill if they become too soft.

Make-ahead

The dough keeps well, wrapped, in the refrigerator for a couple of days, or frozen for several weeks. Thaw just until workable, then proceed with rolling and baking.