A Vegan Svenska Pepparkakor

Last Updated on April 24, 2024

These Vegan Svenska Pepparkakor are one of my favorite cookies for Christmas!

My mother was the one that first introduced me to these Swedish spiced cookies and I instantly fell in love with it’s slightly sweet, spiced flavor!

Of course these cookies were not vegan, so I had to create a vegan version for my family.

And to my surprise, my mother actually liked this version better than her own!

I also started to do a little research on my favorite cookie.

My first question was, What does Svenska Pepparkakor mean?

It literally translates to Swedish Pepper Cookie and can traditionally be, not just a cookie, but also a biscuit or a cake.

Despite the name, this cookies does not always contain pepper. It is just a spiced cookie.

While looking at the recipe that I had received from my mother, it did not contain pepper.

But I decided to add pepper to my recipe.

You will notice that I did not frost my cookies, this is something that I prefer, the option is yours.

I like to keep my cookies simple and to savor the taste of the different spices in the cookie.

Ingredients needed for these cookies

• Oil – Any oil can be used in these cookies, I like to use olive or avocado oil in my cookies.
• Vegan Margarine – Any plant based margarine of your choice can be used.
• Sugar – I used a pure cane white sugar as the sweetener in the cookies.
• Egg Substitute – I used a powdered egg substitute in this recipe.
• Molasses – I like to use a blackstrap molasses in these cookies, it helps to balance the sweetness. Why add molasses to this cookie? This is what give these cookies a brown color and makes the cookies soft and chewy.
• Warm Water – Adding warm water to the cookie dough helps active the baking soda and makes the cookies plump.
• Baking Soda – The baking soda makes the cookies rise while baking.
• Flour – I used a all purpose white flour for these cookies.
• Spices – Ground Cinnamon, Ground Ginger, Ground Clove, Ground Black Pepper.

How to make A Vegan Svenska Pepparkakor

In a small bowl, mix the powdered egg substitute to the package direction and set aside to thicken.

With a standing mixer, cream together the margarine, oil, and sugar.

After this is blended, add the egg substitute to the mixing bowl along with the molasses, blend until well combined.

Next add the warm water and baking soda to the mixing bowl, blend.

In a separate mixing bowl, stir together the flour and all the spices until well combined.

Slowly fold in the dry ingredients to the wet ingredients.

Once all the dry ingredients are well incorporated, form the dough into a large ball and cover the bowl.

Place the bowl into the refrigerator over night.

The next day

Preheat the oven to 350°F.

Prepare two baking sheets with parchment paper and set aside.

Remove the bowl from the refrigerator.

Flour the counter top and place the ball of dough onto the floured counter top.

Divide the dough ball into quarters, leave one to roll out on the counter and set the other three aside.

Roll out the dough to about 1/4 inch thickness and cut out the cookies with a cookie cutter.

Continue with the rest of the dough, rolling out and cutting into cookies.

Fill the baking sheets with the cookies, about 1/2 inch apart.

Place both baking sheets into the oven and bake for 5 minutes.

After 5 minutes, rotate the baking sheet and bake for another 4 to 5 minutes.

The cookies will have a slightly brown edge when done.

Once the cookies are done, remove the baking sheets from the oven and let the cookies cool on the sheet for a few minutes before moving them to a cooling rack.

After the cookies have cooled completely, store in a air tight container leaving on the counter or freeze for later.

Serve these flavorful spiced cookies with your favorite beverage or along side your favorite ice cream.

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