Swedish gingerbread cookies

Swedish gingerbread cookies

How about some Swedish gingerbread cookies today? I have got to admit that I’m not a huge fan of the “normal” gingerbread. My kids love them though. And you can buy them in almost any store come October. Like with anything else you can get them in various sizes and in varying quality. If you don’t want to make your own dough, you can get that too. The Swedish gingerbread cookie is the Christmas equivalent of the American chocolate chip cookie.

These Swedish gingerbread cookies were born out of a batch caramels that went very wrong. They tasted good while making them. However, once they hardened they became jawbreakers, literally. But all those beautiful ingredients that made up that deadly caramel couldn’t go to waste. Combine two Christmas treats into one should taste amazing and they did. 

I used my mortar to chop up the caramels and they were a hit. If you don’t have any unsuccessful caramels laying around, you can use any you have. 

Make sure that you have enough space between the cookies when you place them on a baking sheet. Since there is bicarbonate in them they will grow slightly bigger in the oven. Should they still your efforts somehow bake together, cut them with a sharp knife while they are fresh out of the oven and still soft. Then let them cool.

Tip: Serve Swedish gingerbread cookies with some blue cheese instead of regular crackers for Christmas.

For more tips on how to elevate your Christmas, try these wonderful white chocolate saffron buns or why not a softer version of the gingerbread and make a gingerbread brownie

Swedish gingerbread cookies

17th December 2017
: Makes about 30 cookies
: 50 min
: Easy

Delicious gingerbread cookies with little pieces of caramel.


  • 200 gr soft butter
  • 200 gr brown sugar
  • 100 gr light brown syrup
  • 1,5 tbsp gingerbread seasoning (3 tsp cinnamon, 2 tsp ground ginger, 2 tsp ground cloves, 2 tsp ground cardamon)
  • 1,5 tsp bicarbonate
  • 700 gr flour
  • 2-3 tbs chopped caramel
  • Step 1 Mix flour, gingerbread seasoning and bicarbonate in a bowl and put aside.
  • Step 2 Mix butter, brown sugar and syrup in a food processor.
  • Step 3 Add the flour mix.
  • Step 4 Chop the caramel and mix it with the dough.
  • Step 5 Roll the dough into a roll or divide into two, if it’s easier to handle.
  • Step 6 Roll in a baking sheet and put it in the freezer for about 30 minutes.
  • Step 7 Put oven at 180 C for and 200 C for conventional.
  • Step 8 Slice the rolls into two centimetres slices.
  • Step 9 Put the slices on a baking sheet, with about 4 cm gap between them.
  • Step 10 Bake for about 10-12 min in the middle of the oven.
  • Step 11 Leave to cool.

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