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Pepparkaksdeg till pepparkakor

Recipe: Swedish gingerbread dough (Pepparkaksdeg)

Prep Time 15 mins
Total Time 15 mins
Course Dessert
Cuisine Swedish
Servings 2 kg


  • 300 g butter
  • 500 ml sugar 400 g or 2 cups
  • 100 ml syrup
  • 200 ml water
  • 2 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1 tbsp ground cloves
  • 2 tsp ground cardamom
  • 1 tbsp bicarbonate
  • 900 g flour


  • Start by softening the butter
  • Add sugar and syrup to the butter and mix it evenly with the help of a stand mixer, then mix in the water.
  • Mix the spices and bicarbonate with the flour in a separate bowl
  • Gradually add the flour to the wet mixture while the stand mixer is on. The dough is ready when you can form a ball with your hands without getting it to stick all over your fingers.
  • Divide the dough in 2 and wrap in plastic wrap.
  • Let it rest in the fridge until you will make gingerbread cookies out of it (at least wait over the night, but it will last for several weeks)


  • Take a piece of the dough (wrap th rest and put it back into the fridge
  • Roll out the dough on a lightly floured surface (as thin as you can get it)
  • Use cookie cutters on the rolled out dough and gather the scraps to a new dough ball and repeat
  • Use a thin spatula to move the cookies to a baking sheet lined with parchment paper
  • Bake in oven heated to 200°C (400°F) for around 5 min. However, watch them carefully so they don't burn since your oven and the thickness of your cookies will vary the time it requires to bake them.