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Icelandic Ginger Snaps ( Pepparkakor) Recipe

4.8 stars - based on 3 votes
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This recipe for Icelandic Ginger Snaps ( Pepparkakor) is from The Bjornson Cousins Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup molasses
1+3/4 cups sugar
1+1/2 T ground cinnamon
12oz margarine or butter
6+1/2 cups flour
3/4 cup corn syrup dark
1+1/2 T ground ginger
1 T ground cloves
1/2 cup whipped cream
1 T baking soda
Directions:
Directions:
1
Stir the molasses and syrup with sugar, spices and margarine until well mixed. Whip the cream until frothy and stir into batter, a little at a time. Dissolve the baking soda in a little water and add together with 6 cups of the flour. Add baking soda and flour mixture to the batter. Cover the dough which should be firm. Let stand until the following day.
2
Preheat oven to 375 degrees. Knead the dough, adding the remaining 1/2 cup of flour.
3
Roll the dough into balls and roll in sugar.
4
Bake for 10 minutes (12 cookies to a sheet)
5
Let the cookies cool on the cookie sheet after baking
6
Makes about 50 cookies
Personal Notes:
Personal Notes:
I can remember Amma baking these in her wood oven. The smell of ginger permitted the old home. It really is what I would call smell memory as I can close me eyes and see Amma rolling out the dough and cutting out the cookies when I can smell them cooking.

 

 

 

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