Gluten Free Pepparkakor

Pepparkakor is a traditional Swedish cookie.  Enjoyed throughout the year, especially with coffee, which may be Sweden’s most loved drink!  Just the thought of Pepparkakor and coffee makes my mouth water.   In my family, Pepparkakor is served at Christmas.  After going gluten-free many years ago, I had to give these up.  Not anymore.   I am thrilled to present my recipe for gluten-free Pepparkakor!  So make yourself a batch, have a Swedish Fika, and enjoy your gluten-free Pepparkakor.

Swedish Pepparkakor is sometimes iced but mostly eaten undecorated.  A delicious, crisp, ginger-snappy cookie is how I would describe Pepparkakor.

Gluten Free Pepparkakor

Makes 4 dozen

Ingredients

3 3/4 cups gluten-free flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon ground cloves

1 teaspoon ground ginger

1 teaspoon ground cardamom

1 cup butter

1 1/2 cups maple sugar

2 TBS. blackstrap molasses

1 egg

2 TBS. dark corn syrup

DIRECTIONS

1. Preheat oven to 375 degrees.
2. Sift the gluten-free flour together with the baking soda, cinnamon, cloves, ginger, and cardamom in a mixing bowl.
3. Cream the butter together with the maple sugar in a mixing bowl until it is fluffy. Mix in the egg, molasses, and corn syrup until smooth. Gradually stir in the gluten-free flour mixture until evenly blended. Divide the dough into 4 equal portions and store in a sealed container. Refrigerate at least 1 hour.
4. Using 1 portion at a time, work on a gluten-free floured surface, and roll out the dough to 1/8 inch thick. Cut into shapes with a cookie cutter, and place 1 inch apart on prepared baking sheets.  Pepparkakor is extremely thin, that is what makes it Pepparkakor.
5. Bake in a preheated oven, for about 5 minutes.

ENJOY! 

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Blessings,

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