This, friends, is the beginning of extreme cookie madness. I hope you’re ready!
This year I wanted to dedicate an entire WEEK to Christmas cookies. Why? Why not? It’s the one time of year I’m allowed to go completely cookie crazy and I plan to milk it for all it’s worth. Then, after the week is over we will all eat a salad and say Amen.
And it all starts with these pepparkakor cookies!
Does the name “pepparkakor cookies” make you think of the American Doll, Kirsten, or is that just me? I may or may not have visited The American Girl Place not once last week but twice (first time alone, second time dragging Adam behind me) and was shocked and dismayed to find out that they don’t make Kirsten dolls anymore. Then, this happened:
THEY HAVE A HAIR SALON FOR DOLLS????!??!?!??!?!?!
Yes, dear, they do. They really, really do. Now can we please eat in the cafe so I can regress to my former nine year old self once again?
Pepparkakor cookies are traditional Swedish ginger cookies, typically cut out in the shape of stars. I’ve been making them for years and love them despite their thinness and crispness. You guys know how I feel about gingersnaps! These are not gingersnaps. It’s a little hard to describe, but pepparkakor cookies have a very distinct taste to them. They aren’t as spicy and robust as gingerbread cookies, and more than anything taste just like a thin spice cookie. Of course, you don’t have to use a star cookie cutter either! This is a great dough for all sorts of holiday cutouts like trees, angels, bells and even yogis! It’s a nice alternative to plain ol’ sugar cookies and they really hold up and store nicely.
Head to PBS Food for the recipe and start baking this weekend! But pace yourselves….we’ve got an entire cookie week ahead of us.