Скачать или смотреть How to Make Swedish Gingerbread Cookies (Pepparkakor)

Baking gingerbread cookies is one of my favorite holiday traditions—especially when I get to do it with my kids. In this video, I’m making healthier Swedish gingerbread cookies (Pepparkakor) with my son and baby right by my side. I also walk you through step by step how to prepare the dough. It’s cozy, a little messy, and full of warm spices.

This recipe uses less sugar than the traditional version, natural sweetness from maple syrup, and a mix of wheat and almond flour—while still keeping that classic deep gingerbread flavor. The secret? Letting the dough rest so the spices really shine.

Perfect for baking ahead, freezing, and turning into a slow, joyful holiday tradition 🤍

Swedish Gingerbread Cookies (Pepparkakor) – Healthier Version

The original Swedish recipe I took inspiration from and adapted to US measurements is from ica.com (Swedish site).

Ingredients

1 cup cream

1 cup sugar (half of the original recipe)

1 cup maple syrup

2 tbsp ground ginger

1 tbsp ground cloves

1 tbsp ground cardamom

2 tbsp ground cinnamon

2 sticks butter (225 g)

4 cups wheat flour

2 cups almond flour

2 tsp baking soda


Instructions

Add cream, sugar, maple syrup, and all spices to a pot. Stir and bring to a gentle boil.
Remove from heat and add butter. Stir until fully melted and combined. Set aside.
In a large bowl, mix wheat flour, almond flour, and baking soda.
Stir in the warm spice mixture until a solid dough forms. Add a little more flour if needed.
Wrap dough tightly in plastic wrap and refrigerate for at least 24 hours to let the flavors develop.

Dough keeps in the fridge for up to 1 week and freezes very well.

If you love simple, wholesome baking with kids, don’t forget to like, subscribe, and share this video 🤍

Chapters:
00:00 Intro
00:39 Gingerbread Dough
02:22 Baking Cookies
05:04 Tasting