Ingredients for Nonny's Pepparkakors
- 1 cup (2 sticks) softened butter
- ¾ cup granulated sugar
- 1 large egg
- Light Molasses
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- Ground Cloves
- 1 teaspoon ground ginger
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How to Make Nonny's Pepparkakors
- Cream together 1 cup (2 sticks) softened butter, ¾ cup granulated sugar, 1 large egg, and ½ cup molasses until light and fluffy.
- In a separate bowl, whisk together 4 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground cloves, and 1 teaspoon ground ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 4 hours, or preferably overnight.
- Divide the dough into four equal portions. Roll each portion into a 1-inch thick log.
- Wrap each log tightly in waxed paper, then in aluminum foil.
- Freeze the dough logs overnight.
- Remove one dough log from the freezer at a time. Let it sit at room temperature for about 10-15 minutes to slightly soften.
- Using a sharp knife, slice the log into ⅛-inch thick rounds. Place the cookies onto a greased or parchment-lined baking sheet.
- Bake in a preheated 300°F (150°C) oven for 10-15 minutes, or until edges are lightly browned.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
4g
Fat
2g
Carbs
0g
