Nyåkers Ginger Snaps Recipe : If you’ve ever enjoyed a crunchy, spicy ginger snap with the perfect blend of spiciness and sweetness, then you’re probably familiar with the iconic Nyåkers Ginger Snaps. Originally from Sweden, the ginger snaps, known as pepparkakor in Swedish, have become a Christmas staple in many households around the world.

What You Need to Know About Nyåkers Ginger Snaps?

While Nyåkers Ginger Snaps are commercially available, making these cookies at home allows you to enjoy them fresh, adjust the spices to your liking, and experience the nostalgic joy of baking Swedish gingersnaps from scratch.

This Recipe Will Win You Over: Why?

• Authentic Swedish Flavor: This recipe is inspired by traditional Swedish ginger cookies.
• Crispy and Thin: Achieve the perfect texture—thin and crispy.
• Simple Ingredients: Most of the ingredients are pantry staples you probably already have at home.
• Customizable: Adjust the spices to create the ideal flavor profile.

Ingredients

• 300 grams unsalted butter (approximately 2 sticks + 5 tablespoons), softened
• 2.1 cups sugar (about 2 cups + 2 tablespoons)
• 7 tablespoons syrup (preferably Lyle’s Golden Syrup)
• 2 tablespoons ground cinnamon
• 1 tablespoon ground ginger
• 1 tablespoon ground cardamom
• 1 tablespoon ground cloves
• 1 tablespoon baking soda
• 13 tablespoons water (3/4 cup + 1 tablespoon)
• 6.1 cups all-purpose flour (approximately 6 cups + 2 tablespoons)

For Rolling the Dough:

• Extra flour as needed to prevent sticking

Alternative Ingredients for a Half Batch:

• 150 grams butter (1 ½ sticks)
• 1 cup + 1 tablespoon sugar
• 3.5 tablespoons syrup (just under ¼ cup)
• ½ tablespoon ground ginger
• 1 tablespoon ground cinnamon
• ½ tablespoon ground cloves
• 1 1/2 teaspoons ground cardamom
• ½ tablespoon baking soda
• 6.5 tablespoons water
• 3 cups + 1 tablespoon all-purpose flour (or half white whole wheat flour for a healthier twist)

Instructions to Make Nyåkers Ginger Snaps

Prep Time: 20 minutes
Chill Time: 12 hours
Cook Time: 45 minutes
Yields: Approximately 300 thin cookies (depending on your cutter size)

1. Mix the Wet Ingredients

• In the bowl of a standing mixer, combine the softened butter, sugar, and syrup. Blend on low to medium speed until fully combined.
• Add the water and mix again until the ingredients are fully incorporated.

2. Add the Dry Ingredients

• In a separate bowl, sift together the cinnamon, ginger, cardamom, cloves, baking soda, and flour.
• Gradually add the dry ingredients to the wet mixture in the standing mixer, mixing on low speed. Continue until the dough comes together.

3. Chill the Dough

• Once the dough is mixed, gather it into a ball and wrap it tightly in plastic wrap.
• Refrigerate the dough for at least 12 hours. This step is crucial as it helps the dough firm up and makes it easier to roll out.

4. Roll Out the Dough

• After the dough has chilled, remove it from the fridge and let it soften slightly.
• Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper.
• On a lightly floured work surface, roll out a portion of the dough at a time. Use a rolling pin to roll the dough thin—thinner than a standard sugar cookie.
• To prevent the dough from sticking, lift it occasionally and dust with more flour as needed.

5. Cut and Shape the Cookies

• Use cookie cutters to create shapes from the rolled dough. Traditional shapes include hearts, stars, and gingerbread men, but feel free to get creative!
• Carefully transfer the cut-out shapes onto your prepared baking sheets.

6. Bake the Cookies

• Bake the cookies in your preheated oven for 3½ to 5 minutes. Keep a close eye on them, as they can burn quickly due to their thinness.
• When done, the cookies should be golden brown and crisp.

7. Cool the Cookies

• Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

8. Store and Enjoy

• Store your Nyåkers Ginger Snaps in an airtight container to maintain their crispness.
• Let them sit for a day or two to allow the flavors to deepen.

Nutrition Facts

What People Are Saying

Sarah T.: ‘These biscuits are everything I hoped for! The recipe was easy to follow and the biscuits turned out perfect – thin, crispy and full of flavour. I loved the combination of spices.’

Michael B.: ‘I’ve been trying to recreate Nyåker’s Ginger Snaps for years, and this recipe is spot on! They have the perfect crunch and warmth from the spices.’

Emily K.: ‘Delicious! These ginger snaps are so much better than store-bought. The flavour is fantastic and they look just like the ones you get in Sweden. My family devoured them!’

Rolling out: pepparkakor ginger snaps

Preheat your fan oven to 130°C and place the racks in the top and bottom center. Line two baking trays with non-stick baking paper or silicone paper.

Take a portion of the dough and shape it into a ball with your hands. Press it together firmly.

Use a rolling pin to slowly roll out the dough. If the edges crack or dry out, smooth them with your fingers and keep rolling gently.

If the dough sticks to the rolling pin, peel it off and press it back into the rest of the dough.

Roll the dough until it’s about 1 mm thick. It will puff up slightly in the oven, so don’t worry if it looks too thin.

Use a small cookie cutter to cut out shapes like circles, stars, or gingerbread men.

Carefully place the cut-out cookies on the baking trays, leaving a little space between each one since they will spread slightly. Each tray should hold about 20 cookies.

Gather the leftover dough, mix it back into the main batch, and repeat the process until all the dough is used.

Tips for Perfect Nyåkers Ginger Snaps

• Chill the dough properly: Don’t skip the chilling step! A well-chilled dough is important to be able to roll it out thinly and ensure that the biscuits are baked perfectly crispy.
  Use a pizza cutter: If you’re in a hurry, use a pizza cutter to quickly cut the dough into strips, especially if you’re making rectangular shapes.
  Adjust the seasoning levels: Depending on your preference, you can adjust the amount of cinnamon, ginger and cloves to suit your taste. More cinnamon will add warmth, while additional ginger will increase the spiciness of the biscuit.
  Keep the dough thin: These biscuits should be rolled out very thinly to achieve a crispy texture. If the dough is too thick, the biscuits will bake softer.
  Store correctly: To keep the biscuits crispy, you should store them in an airtight container and leave them to rest for a day or two before eating. This allows the flavours to fully develop.

Conclusion 

Bring the flavour of Sweden into your kitchen with this recipe for Nyåkers Ginger Snaps, inspired by the rich tradition of Swedish baking. Perfect for the festive season or whenever you fancy something crunchy and savoury, these biscuits are guaranteed to be a hit. With their delicate crunch and warm flavours of cinnamon, ginger and cardamom, they’re a treat that’s hard to resist.

These ginger biscuits are not only delicious, but also surprisingly easy to make. From mixing the dough to the satisfying crunch of the finished biscuits, the process is as enjoyable as the result. Whether you share them with friends over coffee, pair them with a glass of glögg or enjoy them all on their own, these biscuits are a festive treat you’ll bake again and again.