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Grammy's Swedish Pepparkakor Cookies


  • 1/2 cup softened butter
  • 3/4 cup unrefined sugar
  • 1 egg
  • 3/4 cup blackstrap molasses
  • 3 1/2 cups unbleached all purpose flour
  • 1 tsp baking soda
  • 2 drops Ginger Vitality essential oil or 1 tsp ground ginger
  • 2 drops Cinnamon Bark Vitality essential oil or 1 1/2 tsp ground cinnamon
  • 2 drops Clove Vitality essential oil or 1 tsp ground cloves


  • Cream the butter and sugar together until light and fluffy. You can use a hand mixer or stand mixer as you prefer.
  • Sift together the flour, baking soda and dry spices if you are using. If you are using essential oils instead, do not add in this step.
  • To the creamed butter and sugar add the essential oils (if using instead of dry spices), egg, and molasses. Mix until completely combined.
  • On slow speed using your mixer add the flour mixture little bit by little bit until combined completely. The mixture will look very dry. This is very normal. Do not add any additional liquids.
  • Roll out a piece of waxed paper and the put the dough on the paper, pressing to form into a disk.
  • Wrap in the waxed paper and chill overnight in the fridge.
  • The next day, cut the Dough into 4 pieces.
  • Pre-heat your oven to 350 degrees.
  • Using a rolling pin, roll the dough into a very thin layer, about 1/8 of an inch thick. Do not be tempted to make it thicker. They won't be as good.
  • Use cookie cutters to cut the dough, and then place onto a parchment lined baking sheet. This is very important, otherwise your cookies will stick.
  • Re-roll extra scraps of dough and keep making cookies until you feel happy with how many you have.
  • Bake in your oven for 6-8 minutes, then remove and allow to completely cool. Then store in an air-tight container.


Makes approximately 100 cookies