Ingredients for Pepparkakor With Orange Glaze Spice Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- Light Corn Syrup
- 1 large egg
- All Purpose Flour
- ½ teaspoon baking soda
- Cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- Fresh Orange Juice
- Orange Zest
- ½ cup powdered sugar
- 2-3 tablespoons freshly squeezed orange juice
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How to Make Pepparkakor With Orange Glaze Spice Cookies
- Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup granulated sugar until light and fluffy.
- In a separate bowl, whisk together 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, ½ teaspoon baking soda, and a pinch of salt.
- Add the dry ingredients to the creamed butter and sugar mixture. Beat until just combined.
- Gradually add 1 large egg and 1 teaspoon vanilla extract. Mix until well incorporated.
- Gradually add 2 ½ cups all-purpose flour, mixing until a soft dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface and knead gently for a minute or two.
- Roll the dough to ⅛ inch thickness. Use cookie cutters to cut out desired shapes.
- Place cookies onto the prepared baking sheets.
- Bake for 8-10 minutes, or until edges are lightly golden brown.
- Let cookies cool on baking sheets for a few minutes before transferring them to wire racks to cool completely.
- While cookies cool, prepare the glaze: In a small bowl, whisk together ½ cup powdered sugar with 2-3 tablespoons of freshly squeezed orange juice until smooth and pourable. Add more orange juice if needed to reach desired consistency.
- Once cookies are completely cool, drizzle or spread the orange glaze over the top.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
28g
Fat
9g
Carbs
4g
