Swedish Ginger Cookies Recipe (2024)

By Cathy Horyn

Updated Oct. 16, 2023

Swedish Ginger Cookies Recipe (1)

Total Time
About 30 minutes, after several hours' refrigeration
Rating
4(537)
Notes
Read community notes

There is little good in any Christmas cookie except the thought behind it. This may be doubly true for Swedish ginger cookies, a recipe that I have cherished for years, but I often feel it should come with a special warning. The principal ingredient in a batch of Swedish ginger cookies — the one that really does the trick — is ¾ of a cup of bacon fat. You can never be too certain these days about what people will allow themselves to enjoy. Their ideas about what is good for them may be circ*mscribed by their upbringing, their religion or their proximity to a pig. However, I suspect that the Swedish cook who came up with this recipe was simply hemmed in by her larder. She had a pan of drippings and some extra sugar and spices, and she made a thin, brown cookie that tasted sweetly of smoke.

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Ingredients

  • ¾cup bacon fat, cooled (from 1½ to 2 pounds Oscar Mayer bacon)
  • 1cup sugar, plus ¼ cup for dusting the cookies
  • 4tablespoons dark molasses
  • 1large egg
  • 2cups all-purpose flour
  • teaspoons kosher salt
  • 2teaspoons baking soda
  • 1teaspoon ground ginger
  • 1teaspoon ground cloves
  • 1teaspoon ground cinnamon

Ingredient Substitution Guide

Nutritional analysis per serving (12 servings)

301 calories; 18 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 4 grams protein; 296 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Swedish Ginger Cookies Recipe (2)

Preparation

  1. Step

    1

    Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.

  2. Step

    2

    In a food processor fitted with a metal blade, combine all ingredients. Spin until dough forms.

  3. Step

    3

    Chill the dough in the refrigerator for a few hours. Drop the dough in 1-tablespoon lumps on a cookie sheet, form into balls, roll in sugar, space 2 inches apart and press flat with fingers. Bake in the oven for about 10-12 minutes until dark brown. Let cool on baking sheet for a few minutes, then transfer to a baking rack to finish cooling.

Ratings

4

out of 5

537

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Private Notes

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Cooking Notes

Sheila Beck

This recope is virtually identical to one I got from my aunt and have given it to many friends. She used butter, no bacon fat. They're wonderful!

April

Why wouldn't you want to cook two pounds of bacon? Could be the best part of this recipe!

Sarah Jane Watson

Question: Could lard be substituted for bacon fat? then you wouldn't have to cook 2 lbs. of bacon.

Ulrika

I’m very surprised to see that these cookies are called “Swedish”. I’m Swedish and come from a family with several generations of avid bakers. I’m sure these cookies taste great and I wish everyone trying this recipe lots of joy, but of the many different versions of ginger cookies I have baked (using Swedish recipes), non of them suggest using bacon fat. Maybe the recipe is from times when butter was hard to get by.

Andrea

Interesting, delicious ginger cookie that will henceforth replace my traditional Finnish recipe! I used the ingredients exactly as cited in the recipe. Refrigerated the dough overnight, scooped balls with 1 TBSP melon baller, flattened to 1/4” with the bottom of a drinking glass. Spaced 2” apart, cookies did not spread excessively. Yield 60 2” diam cookies.

Kat

made this with butter and did add butter spices and sugar to food processor before adding the flour. Then rolled into a log wrapped in parchment paper and kept it in the fridge. when ready to bake I sliced the dough very thin 1/8” and baked. otherwise followed directions exactly and they are fantastic! if you use salted butter you do need to reduce the salt or they are pretty salty, but still incredibly delicious.

Emily

Two teaspoons of baking soda make these cookies taste mostly of baking soda. I recommend one tsp instead. If you'd like to spice it up a bit, add a little cayenne and/or black pepper and/or cardamom.

Barbara

chilled dough is important or cookies spread too much.

Beenzee

When I was a child my mother kept a coffee can on the stove into which she poured the bacon drippings. Nothing else was poured the can. She would use it for frying eggs, greasing pans, and making a hot spinach salad. She and my Dad lived into their 70'a so I guess it wasn't too unhealthy.

Jamie

Update—if you like these thin and crispy (I do), do not sub in any butter, and be sure to press them flat after rolling in sugar. I didn’t press our first batch and they are delightful but the result is crispy edges and chewy middles. The second batch produced a nice snappy cookie.

Waste

It's not necessary to pre-heat the oven for a few hours. I suggest pre-heating after chilling the dough, not before.

Annya

I agree with 1 commenter that it’s too salty if you use salted butter. But I’m confused about this because I used half salted and half unsalted and adjusted the salt down and they still came out too salty. Also the recipe actually calls for bacon fat and oat bacon fat famously salty?? Also they spread much more than expected and I should have used twice as many baking trays but the end cookies were probably the right thickness so again I’m confused. But good cookies!

sassy

Wonderful cookie! Made the dough with roughly half bacon fat, half butter. Chilled in fridge overnight (ran out of time to bake). Baked them in 3 different ways over a few days; flattened balls (came out thin and crisp), thick lumps/spoonfuls (came out thick and a bit chewy), and last-added chocolate chips to the lumps (favorite way- came out delicious!!!) I love how versatile the dough is- so try it and get creative!

Erik

Used mostly bacon fat, but made up the difference with shortening. I would say the Step 1 “Preheat the oven” should be done until closer to baking time, lol

Karen

Haven't yet tried this recipe, but have a similar one. I'm wondering if anyone added a little mustard powder ?

dylan olivia

So good! I substituted the bacon fat with 1.5 sticks of butter and ground ginger with fresh ginger from the freezer. I skipped dipping the cookies in sugar and they were perfect otherwise.

Mithu

To anyone who successfully made these with butter - was it a 1:1 substitution? I suspect not, because butter has a bit of water in it. Thanks!

Victoria

made these last week with my two year old. We used butter instead of bacon fat, but no other adjustments. They were fantastic! Easy recipe, great flavour & texture

Billie Davison

Did anyone freeze these cookies? If so, how did they do?

Susie

Wow! This is a great cookie! I used 1/2 cup bacon grease and 1/4 cup butter, and half the amount of cloves (not a fan) and they turned out GREAT! Crispy and delicious. I might use less salt the next time.

Manda

Added chopped up candied ginger to the food processor. Didn’t find them to be gingery enough with just the powder. Turned out great. Recipe works beautifully with 1:1 gluten free flour.

Anne

Years ago I printed this recipe from the NYT and use my ingredient splattered copy every year. It makes a perfect cookie. Written in my hand on the paper is, “Always double this”, which I highly recommend. Whenever I cook bacon I save the fat in the fridge or freezer, no need to cook the bacon at the last minute.

Waste

It's not necessary to pre-heat the oven for a few hours. I suggest pre-heating after chilling the dough, not before.

Sally

Not impressed. #1 - why do the instructions say to preheat the oven before any other steps when the dough has to chill for several hours? #2 - I reduced the bacon fat to 1/4 cup and used butter for the remainder. Even so, I don’t enjoy the tinge of bacon flavor.

Jamie

Update—if you like these thin and crispy (I do), do not sub in any butter, and be sure to press them flat after rolling in sugar. I didn’t press our first batch and they are delightful but the result is crispy edges and chewy middles. The second batch produced a nice snappy cookie.

LV

Used half bacon fat and half butter. It really all does just ‘come together’ in the food processor. I’ve never made an easier cookie. I used a cookie scoop which is felt was a necessity- the dough is very soft even after chilling overnight. I scooped, rolled in sugar, pressed flat w a glass (dipped in sugar). These puffed and spread quite a bit in the over (unlike another users results).

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Swedish Ginger Cookies Recipe (2024)

FAQs

What does pepparkaka mean in Swedish? ›

What does Pepparkakor mean? Pepparkakor or Pepparkaka means pepper cookie / pepper cookies. Peppar means pepper in Swedish and kakor or kaka means cookie, biscuit and can also mean cake so it can be a bit confusing.

Why didn t my ginger cookies crack? ›

The oven isn't hot enough. (it needs to set the top before the middle's fully risen) Not enough leavening (it needs to be strong enough to crack the top once it's set) Using a single-acting baking powder (double acting gives extra rise when it gets heated)

What's the difference between gingersnaps and ginger cookies? ›

Ginger Snaps are simply a variation of the traditional Gingerbread cookie. They're known for their crisper quality; their “snap” if you will. Introduced in colonial times, the main differences between Gingerbread and Ginger Snaps are a longer bake time for an extra crisp and the use of molasses versus sugar.

What day of the year are Pepparkakor traditionally made? ›

If a Swedish family opts to bake Pepparkakor at home, they'll most likely do it a few days before December 13th. But while the tradition is still quite popular, the majority tends to opt for commercially packaged cookies.

What does alskling mean in Swedish? ›

älskling, -en (favorit) darling, the ~ Noun. favourite, the ~ Noun. ‐ a special loved one.

Why are my ginger cookies so hard? ›

“There are some gingerbread recipes that are hard right after baking and need to sit for a few days to soften. Molasses and honey hardens gingerbread, but as the sugar absorbs moisture, it will get softer.”

How do you know when ginger cookies are done? ›

So how do you know that they're done? Here's how to tell if gingerbread cookies are done: They'll be firmly set. They'll be a lovely medium-brown color.

Why are my ginger cookies bitter? ›

However, with that amount of baking powder, your cookies (or any baked goods in which you substitute baking powder for baking soda) may end up with a pronounced bitter taste.

Is Biscoff a ginger cookie? ›

Speculoos, the cookie family to which Biscoff belong, are often described as a type of gingerbread, but that's a little misleading. Aside from their use of caramel sugar, speculoos don't have quite the same bite; their spice blend tends toward aroma rather than heat.

What is the famous ginger biscuit? ›

What is Grasmere Gingerbread. VICTORIAN cook Sarah Nelson invented Grasmere Gingerbread in 1854 in the English Lake District village from where it gets its name. A unique, spicy-sweet cross between a biscuit and cake, its reputation quickly spread and it is now enjoyed by food lovers all over the world.

What is a ginger cookie called? ›

A gingersnap, ginger snap, ginger nut, or ginger biscuit is a biscuit flavored with ginger. Ginger snaps are flavored with powdered ginger and a variety of other spices, most commonly cinnamon, molasses and clove.

What is the dark history of gingerbread? ›

​Superstitions about gingerbread flourished in the 17th century. Witches supposedly made gingerbread figures, ate them, and thereby caused the death of their enemies. Dutch magistrates went so far as to declare baking or eating molded cookies illegal.

Is gingerbread from Sweden? ›

Gingerbread was first brought to Europe in 992 CE by the Armenian monk Gregory of Nicopolis when he taught French Christians the art of gingerbread baking. Later, during the 13th century, gingerbread was brought to Sweden by German immigrants.

Do ginger snaps go bad? ›

Unopened commercial gingersnap cookies can last up to 2-3 months past the date printed on their package, thanks to the added preservatives. Once opened, they should be consumed within 1-2 weeks for the best taste and texture, but you will usually have up to a month before noticing a stale flavor.

How do you say sweet girl in Swedish? ›

Contextual examples of "sweet girl" in Swedish

Sweet girl. Söt tjej.

What is a traditional Swedish Christmas dinner? ›

Christmas presents are under the lighted tree, candles shine brightly and the smorgasbord (or smörgåsbord, as it's written in Swedish) has been prepared with all the classic dishes: Christmas ham, pork sausage, an egg and anchovy mixture (gubbröra), herring salad, pickled herring, home-made liver pâté, wort-flavoured ...

What is the Swedish tradition of gingerbread? ›

Swedish custom says to place a Pepparkakor in the palm of your hand. Then you make a wish, and using the index finger or thumb of your other hand, tap the cookie in the middle until it breaks. Tradition says that if the pepparkakor breaks into three pieces, your wish will come true.

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