I’ve always appreciated the allure of Brown Butter Swedish Ginger Thins, or Pepparkakor. These cookies strike a perfect balance between rich, nutty undertones and the warmth of spices. Their crisp texture and fragrant aroma can transform any gathering into something special. If you’ve never tried making them, you might be intrigued by what goes into these delightful treats and how they can elevate your next holiday celebration. Let’s explore that together.
What kind of recipe is it?
Brown Butter Swedish Ginger Thins are a delightful holiday treat that exemplify the perfect blend of warm spices and rich, nutty flavors.
These crispy cookies are characterized by their thin, delicate texture and a deep aroma from the brown butter, making them a unique twist on traditional ginger cookies.
Ideal for festive gatherings, they pair beautifully with tea or coffee, satisfying both cookie lovers and those looking to impress guests with their baking skills.
Perfect for home bakers and spice enthusiasts alike, these cookies bring an inviting warmth to any occasion.
Preparation Time
| Aspect | Details |
|---|---|
| Difficulty of the Recipe | Moderate |
| Preparation Time | 30 minutes |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Molasses | 1/4 cup |
| Egg | 1 large |
| All-purpose flour | 2 cups |
| Ground ginger | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Ground cloves | 1/2 teaspoon |
| Baking soda | 1 teaspoon |
| Baking powder | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Finely chopped crystalized ginger | 3/4 cup |
| Powdered sugar (for dusting) | As needed |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Large Mixing Bowl | Used for combining the wet ingredients such as butter, sugars, egg, and molasses. | Any large bowl or pot you have at home |
| Medium Mixing Bowl | Ideal for mixing dry ingredients like flour and spices without cluttering the large bowl. | Any medium-sized bowl or even a large plate can be used. |
| Dry Measuring Cups | Essential for accurately measuring dry ingredients like flour, sugar, and spices. | Use a liquid measuring cup with volume markings, keeping in mind to fill just below the rim for accuracy. |
| Liquid Measuring Cups | Used for measuring liquid ingredients like molasses and egg. | A clear cup with volume markings can work, or even a scale for liquid measurements. |
| Measuring Spoons | Needed for measuring small quantities of spices and baking powder accurately. | A standard teaspoon or tablespoon can serve as an alternative, though it won’t be as precise. |
| Stand Mixer or Hand Mixer | Efficiently mixes the wet ingredients and incorporates air into the batter. | A whisk can be used, but it requires more effort and time. |
| Rubber Spatula | Useful for scraping down the sides of the mixing bowl and folding in ingredients. | A wooden spoon or silicone spatula can also work for these tasks. |
| Wooden Spoon | Great for mixing ingredients by hand and achieving a consistent batter. | A sturdy plastic spoon can substitute if wood isn’t available. |
| Baking Sheets (2-3) | Provides the surface to bake the cookies evenly. | Any flat, oven-safe tray can be used; just ensure it can withstand baking temperatures. |
| Parchment Paper or Silicone Mats | Helps prevent cookies from sticking to the baking sheets for easy removal. | Greasing the baking sheets with butter or oil can work in place of parchment or silicone. |
| Cookie Scoop or Spoon | Ensures uniform cookie sizes for even baking. | Use any spoon to scoop dough; just keep the sizes consistent for even baking. |
| Cooling Rack | Allows baked cookies to cool evenly and prevents them from becoming soggy. | A sturdy wire rack or even the back of a baking sheet can work to elevate and cool cookies. |
| Oven Thermometer | Ensures the oven is at the correct temperature for baking the cookies perfectly. | Familiarize yourself with your oven’s temperature settings, though they may vary and can affect baking results. |
This equipment will help you create beautifully baked Brown Butter Swedish Ginger Thins while providing alternatives to accommodate different budgets and kitchen setups.
Cooking Steps
1. Mise en Place: Gather all ingredients including 120 g (½ cup) unsalted butter, 150 g (¾ cup) brown sugar, 120 ml (½ cup) unsulfured molasses, 1 large egg, 240 g (2 cups) all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 tsp ground ginger, 1 tsp cinnamon, ½ tsp ground cloves, and optional decorating sugar.
Measure all ingredients and set them aside for easy access.
2. Preheat Oven: Preheat your oven to 175 °C (350 °F) and position the oven rack in the center.
If using a convection setting, reduce the temperature to 165 °C (330 °F).
3. Prep Baking Sheets****: Line 2-3 baking sheets with parchment paper or silicone mats to prevent cookies from sticking.
Set them aside.
4. Brown the Butter: In a medium saucepan over medium heat, melt the butter. Continue cooking while stirring frequently for about 5-7 minutes until the butter is golden brown and you can smell a nutty aroma.
Remove from heat and allow to cool slightly.
5. Mix Wet Ingredients: In a large mixing bowl, combine the browned butter, brown sugar, unsulfured molasses, and egg.
Use a stand mixer with a paddle attachment on medium speed or a hand mixer to beat until thoroughly combined and the mixture is smooth, approximately 1-2 minutes.
6. Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, salt, ground ginger, cinnamon, and cloves until evenly mixed.
7. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in the large mixing bowl.
Use a rubber spatula or a wooden spoon to fold the ingredients together until just combined. Don’t overmix; the dough should be slightly sticky yet cohesive.
8. Scoop and Shape Dough: Use a cookie scoop or spoon to portion out the dough, creating uniform balls about 2.5 cm (1 inch) in diameter.
Place them on the prepared baking sheets, leaving at least 5 cm (2 inches) of space between each cookie.
9. Chill Dough: Cover the baking sheets with plastic wrap and refrigerate the cookie dough for at least 30 minutes before baking to help maintain their shape.
10. Bake Cookies: Remove the sheets from the refrigerator. Place them in the preheated oven and bake for 10-12 minutes until the edges are set and the centers are slightly soft.
The cookies should appear lightly golden brown and firm to the touch. Rotate the baking sheets halfway through the baking time for even cooking if necessary.
11. Cool Cookies: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer them to a wire cooling rack.
Let them cool completely for about 30 minutes, ensuring they maintain a crisp texture.
12. Store Cookies: After cooling, store the cookies in an airtight container at room temperature for up to one week.
Variations
- Chai Spiced Ginger Thins: Substitute 1 tsp (5 g) of ground ginger with 1 tsp (5 g) chai spice blend for an aromatic twist.
- Citrus Zing Ginger Thins: Add the zest of 1 orange (about 15 g) or lemon for a bright citrus flavor to the dough.
- Nutty Almond Ginger Thins: Replace 60 g (¼ cup) of all-purpose flour with almond flour for a nutty depth and gluten-free option.
- Vegan Ginger Thins: Use 120 g (½ cup) coconut oil or vegan butter, 1 ground flaxseed mixed with 3 tbsp (45 ml) water instead of an egg, and ensure molasses is vegan-friendly.
- Pumpkin Spice Ginger Thins: Incorporate 120 g (½ cup) pure pumpkin puree and reduce the molasses by 30 ml (2 tbsp) for a fall-inspired version.
- Chocolate-Dipped Ginger Thins: Melt 120 g (½ cup) dark chocolate and dip half of each cooled cookie for a rich chocolate contrast.
- Sea Salt Caramel Ginger Thins: Incorporate a drizzle of homemade or store-bought caramel sauce and sprinkle with flaky sea salt after baking for a sweet and salty experience.
- Microwave Ginger Thins: Make a single mug cookie variation using 15 g (1 tbsp) of butter, 15 g (1 tbsp) brown sugar, and 30 g (¼ cup) flour, microwaving for 30-40 seconds for a quick treat.
Tips on plating and presentation
After exploring delicious variations of ginger thins, it’s time to think about how to make them visually appealing.
I love to showcase my cookies through graceful stacking, creating height and intrigue on the plate.
Adding decorative garnishes, like a sprinkle of powdered sugar or a few festive berries, elevates the presentation.
It’s all about making each bite as delightful to the eyes as it’s to the palate!
What other dishes can I pair it with?
While the rich flavors of brown butter Swedish ginger thins shine on their own, I’ve found they pair wonderfully with a variety of other dishes.
For cookie pairings, I love serving them alongside a warm, spiced apple crumble.
As for dessert suggestions, try pairing them with a scoop of vanilla bean ice cream to balance the spice and richness beautifully!
What drinks can I pair it with?
What drinks can elevate the experience of enjoying brown butter Swedish ginger thins?
I love pairing these rich cookies with a robust black tea; it complements the spice perfectly.
For a more decadent option, you can’t go wrong with a sweet dessert wine like a late harvest Riesling.
Both options enhance the nutty flavor and make each bite even more delightful.
Frequently Asked Questions
Can I Freeze the Dough for Later Use?
Yes, I can freeze the dough for later use! For best results, I wrap it tightly in plastic wrap and store it in an airtight container. These freezing tips keep the dough fresh and ready to bake!
Are There Gluten-Free Alternatives for This Recipe?
Yes, I’ve used gluten-free flours like almond and coconut in similar recipes. They can yield a different cookie texture, but the flavors are still amazing. Experimenting is key to finding your perfect gluten-free version!
What Spices Enhance the Flavor of Pepparkakor?
Cinnamon combinations really elevate the flavor of pepparkakor, while cardamom kicks add a unique zing. I love experimenting with these spices to create a perfect balance of warmth and spice in my cookies.
How Long Do These Cookies Stay Fresh?
These cookies typically stay fresh for about two weeks when stored in an airtight container. I recommend using freshness tips, like keeping them in a cool, dark place, to maintain their delicious flavor longer.
Can I Substitute Brown Butter With Regular Butter?
You can substitute brown butter with regular butter, but you’ll miss brown butter’s nutty flavor and rich aroma. Brown butter benefits include added depth. Regular butter differs by offering a lighter, more straightforward taste.