Pepparkakor are Swedish ginger cookies traditionally served at Christmas time. You can frost these cookies if you want, but we like them crisp and naked.
3 cups flour
2 tsp. ground ginger
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. salt
3/4 c. butter, softened
3/4 c. packed brown sugar
1/2 c. molasses
1 large egg
1 tsp. vanilla
Mix flour, ginger, cinnamon, baking soda, nutmeg, and salt in large bowl. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg, and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Put cookie dough in a bowl and cover. Refrigerate overnight.
Preheat oven to 350 degrees Fahrenheit. Roll dough on a lightly floured surface to a thickness of 1/4 inch. Cut into gingerbread shapes with a 3-inch cookie cutter. Place gingerbread 1 inch apart on baking sheets lined with parchment paper. Bake until edges of cookies are set and just begin to brown, 8 to 10 minutes, baking in cycles until dough is used. Cool on baking sheets for a minute, then on a paper towel or rack. Makes 24 cookies.
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