Pepparkakor (Swedish Ginger Cookies

• Produce

  • 2 tsp Ginger, ground
  • 1 tbsp Orange, zest

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 1/4 tsp Almond extract
  • 2 tsp Baking soda
  • 2 tsp Cardamon, ground
  • 2 tsp Cinnamon, ground
  • 2 tsp Cloves, ground
  • 1 cup Confectioners' sugar
  • 1 Royal icing, Orange
  • 1 1/2 cup Sugar

• Drinks

  • 3 tbsp Orange juice, fresh

• Dairy

  • 1 cup Butter, unsalted

• Other

  • Pepparkakor

Found on hapanom.com

Description

Ingredients

• Pepparkakor
• 3½ cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground cloves
• 2 teaspoons ground cardamon
• 1 cup unsalted butter, softened
• 1½ cup sugar
• ¼ cup maple syrup
• 1 tablespoon fresh orange juice
• 1 tablespoon orange zest
• 1 extra large egg
• Orange Royal Icing, optional
• 1 cup confectioners sugar
• 2 tablespoon fresh orange juice
• ¼ teaspoon almond extract

Directions

• Sift the flour, baking soda, cinnamon, ginger, cloves, and cardamon into a large bowl and set aside.
• In the bowl of a standing mixer fitted with a paddle attachment, add the butter and sugar. Combine until nicely creamed. Add the maple syrup, orange juice, orange zest, and egg.
• While mixing, slowly add the dry ingredients. Mix until throughly incorporated and a dough has formed.
• Divide the dough into 4 equal pieces and flatten out into a disc. Wrap each disc in plastic wrap and refrigerate overnight.
• Preheat the oven to 375 degrees F and line a sheet pan with parchment paper.
• On a lightly floured surface, roll out one of the discs of dough (keep any dough youre not working with, refrigerated). Roll out the dough to about an ⅛-inch thick. Dont be afraid to dust with more flour if dough starts sticking/cracking while rolling out.
• Using your cookie cutter, cut out the cookies. Use a thin stainless steel spatula, transfer the cookies to the sheet pan lined with parchment paper. Bake for 6 to 8 minutes.
• Transfer the cookies to a cooling rack and allow to cool completely before decorating.
• To make the Orange Royal Icing - combine the confectioners sugar, orange juice, and almond extract in a small bowl. The icing should be smooth but thick. If its still a little clumpy after mixing well, add a small amount of orange juice (a little goes a long way). Transfer the icing to a squeeze bottle. Pipe the icing onto the cookies, decorating them as you like. Allow to dry throughly before stacking. Serve and enjoy!