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Gluten-Free Swedish Pepparkakor

Traditional Swedish ginger thins made gluten-free. These cookies are perfectly spiced with cinnamon, ginger, cloves, and cardamom, and are rolled paper-thin for an irresistible, delicate snap.

Gluten-Free Swedish Pepparkakor
Prep 20 min Cook 10 min Total 2h 30m Level Intermediate
Serves 12

Ingredients

Dry Ingredients

  • 3 cups Gluten-free 1-to-1 baking flour — Ensure it contains xanthan gum
  • 2 teaspoons Baking soda
  • 1.5 tablespoons Ground ginger
  • 1.5 tablespoons Ground cinnamon
  • 1 teaspoon Ground cloves
  • 0.5 teaspoon Ground cardamom
  • 0.5 teaspoon Salt — Fine sea salt

Wet Ingredients

  • 0.75 cup Unsalted butter — Softened to room temperature
  • 1 cup Dark brown sugar — Packed
  • 0.5 cup Dark molasses — Do not use blackstrap molasses
  • 0.25 cup Water — Room temperature

Instructions

  1. In a medium bowl, whisk together the gluten-free flour, baking soda, ground ginger, ground cinnamon, ground cloves, ground cardamom, and salt. Set aside.

    ~5 min
    Whisking thoroughly ensures the spices and baking soda are evenly distributed throughout the gluten-free flour.

  2. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and dark brown sugar together on medium-high speed until light and fluffy, about 3 minutes.

    ~3 min
    Scrape down the sides of the bowl as needed to ensure even mixing.

  3. Add the molasses and water to the butter-sugar mixture. Beat on medium speed until well combined.

    ~2 min

  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.

    ~5 min

  5. Divide the dough into 3 equal portions. Shape each portion into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or up to 2 days.

    ~2h
    Chilling is mandatory for gluten-free dough; it hydrates the starches and makes the dough firm enough to roll paper-thin.

  6. Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper.

    ~5 min

  7. Working with one disc of dough at a time (keep the others in the fridge), place the dough on a piece of parchment paper lightly dusted with gluten-free flour. Dust the top of the dough and your rolling pin. Roll the dough out until it is paper-thin (about 1/16-inch thick).

    ~10 min
    Rolling directly on parchment paper allows you to transfer the delicate cookies or just slide the whole sheet of parchment onto the baking pan, removing the negative space between cutouts.

  8. Use cookie cutters to cut out shapes. Carefully transfer the cutouts to the prepared baking sheets, leaving about 1 inch between cookies. Gather the scraps, re-roll, and cut out more cookies.

    ~10 min
    If the dough becomes too warm or sticky to work with, pop it back into the freezer for 5-10 minutes.

  9. Bake in the preheated oven for 8 to 10 minutes, or until the edges are just starting to darken. Keep a close eye on them, as thin cookies burn quickly.

    ~10 min
    Bake cookies of similar sizes together so they finish baking at the same time.

  10. Allow the cookies to cool on the baking sheet for 2 minutes before carefully transferring them to a wire rack to cool completely. They will crisp up significantly as they cool.

    ~30 min
Nutrition
240
Calories
2
Protein (g)
38
Carbs (g)
9
Fat (g)
6
Sat. Fat (g)
1
Fiber (g)
18
Sugar (g)
210
Sodium (mg)
25
Cholesterol (mg)
Equipment
  • Stand mixer or hand mixer
  • Mixing bowls
  • Measuring cups and spoons
  • Rolling pin
  • Parchment paper
  • Cookie cutters
  • Baking sheets
  • Wire cooling rack
Tips & Storage
  • For the best snap, ensure your dough is truly paper-thin. You should almost be able to see the counter pattern through the dough.
  • Gluten-free flours vary; if your dough feels exceedingly dry before chilling, add a tablespoon of water.
  • Use a bench scraper to help lift delicate unbaked cookies off the counter if not rolling directly on parchment.
  • Do not use blackstrap molasses, as it will make the cookies too bitter.
  • Storage: Store the cooled cookies in an airtight container at room temperature for up to 2 weeks. To maintain crispness, place a small piece of parchment paper between layers. Baked cookies and unbaked dough freeze well for up to 3 months.
Tags
baking christmas cookies crispy dessert festive gingerbread gluten_free gluten-free baking holiday make-ahead nut_free scandinavian snack spiced swedish sweet vegetarian winter

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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