Ginger Crisps Ginger Crisps

Glogg and Ginger Crisps 150 Image by: Glogg and Ginger Crisps 150 Author: Canadian Living

Known as pepparkakor in Sweden, these crisp, well-spiced ginger cookies pair nicely with Glogg. Wrap a few for parting gifts, or serve with the rice pudding.

  • Portion size 38 servings
  • Credits : Canadian Living Magazine: December 2011



In large bowl, beat together butter, granulated and brown sugars and lemon zest until smooth; beat in corn syrup and cream.

Whisk together flour, baking soda, cinnamon, ginger, cloves, cardamom, allspice and salt ; stir into butter mixture to make smooth soft dough. Divide in half and shape into discs; wrap each in plastic wrap and refrigerate until firm, about 1-1/2 hours. (Make-ahead: Refrigerate for up to 24 hours.)

On floured waxed paper, roll out each disc to 1/8-inch (3 mm) thickness. Using about 3-inch (8 cm) heart- or reindeer-shaped cookie cutter, cut out shapes, rerolling scraps. Transfer to parchment paper–lined baking sheets; refrigerate for 30 minutes.

Bake in 400ºF (200ºC) oven until golden and crisp, 8 to 10 minutes. Let cool on pan on rack for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Store in airtight container for up to 1 week.)

Nutritional facts Per cookie: about

  • Sodium 37 mg
  • Protein 1 g
  • Calories 54.0
  • Total fat 2 g
  • Potassium 14 mg
  • Cholesterol 5 mg
  • Saturated fat 1 g
  • Total carbohydrate 9 g


  • Iron 2.0
  • Folate 5.0
  • Vitamin A 2.0
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Ginger Crisps