Things You'll Need:
- Flour for rolling surface
- Rolling pin
- Greased cookie sheets
- Wire racks
- Airtight container
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Step 1
Combine the sugar, molasses, cardamom, cloves, ginger and ½ cup of water in a medium saucepan.
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Step 2
Cook over medium heat, stirring occasionally. Heat the mixture until it comes to a boil.
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Step 3
Remove the saucepan from the heat source and allow it to cool slightly.
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Step 4
Stir in the butter and continue stirring until it melts.
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Step 5
Sift the flour and the baking soda together.
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Step 6
Use an electric mixer set at low speed. Mix the flour and baking soda into the spice mixture. Continue mixing until everything is blended.
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Step 7
Cover the bowl and place the dough into the refrigerator overnight.
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Step 1
Remove the cookie dough from the refrigerator and allow it to come to room temperature for at least 1 hour.
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Step 2
Preheat your oven to 350 degrees F.
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Step 3
Roll out your cookie dough on a lightly floured surface, until it is approximately 1/8-inch thick. It is easier to roll out the dough if you divide it into 4 sections.
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Step 4
Use a cookie cutter to cut out your ginger snaps in whatever size and shape you prefer.
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Step 5
Lay your cookies on a greased cookie sheet about 2 inches apart.
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Step 6
Bake your pepparkaka until they turn golden. This usually takes 6 to 8 minutes.
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Step 7
Remove the cookies from the oven and allow them to cool on a wire rack. Repeat these steps until you've baked all the cookies.
