It’s Swedish for “pepper cookie” but it’s basically a gingersnap

What you need

  • 3/4 cups flour
  • 1/8 tsp baking soda
  • (optional) 1 tbsp ground flaxseed. It’s good for you or something
  • 4 tbsp unsalted butter
  • 1/2 cup packed light brown sugar
  • 3 tbsp white sugar
  • 1/8 cup molasses
  • 1 tbsp ground ginger
  • 1/8 tsp orange extract
  • a pinch of kosher salt
  • 1/4 tsp ground cloves
  • 1/8 tsp black pepper
  • 1 egg

Do this

  • Mix flour, baking soda, and flaxseed (if using) in a bowl large enough for your purposes
  • Put butter, sugar, molasses, ginger, cinnamon, orange extract, salt, cloves, and pepper in a saucepan over medium heat
  • Whisk until sugar dissolves and the mixture begins to simmer. Remove from heat and cool until it’s not hot enough to melt your flesh off (~30 mins)
  • Whisk egg into the cooled mixture until smooth
  • Pour over the dry ingredients and fold with spatula until no dry flour remains
  • Refrigerate at least 2 hours
  • Heat the oven to 350 F
  • Line a baking sheet with parchment paper
  • Working with a tablespoonful of dough at a time, use dampened hands to roll into balls. Arrange 12 dough balls on each baking sheet, spacing evenly.
  • Lay a sheet of plastic wrap over your balls on each sheet and squash them to 1/4 inch thick
  • Remove the plastic and bake ~15 mins. They should be a deep brown color.
  • Remove from the oven and let cool

    swedish