Bring a touch of Nordic charm to your Halloween festivities with these Spooky Swedish Halloween Ginger Cookies! Thin, crisp and perfectly spiced, these cut-out cookies combine the warm flavors of cinnamon, ginger, cardamom, and cloves for a treat that’s both aromatic and festive. Shaped into classic Halloween designs and finished with a simple icing or served plain, these cookies are as beautiful as they are delicious.
I already have my great-grandmother's award winning Swedish Ginger Cookies (Pepparkakor) recipe on the website, which are simply rolled into balls and baked into round cookies. I thought it was time to add a recipe for cut-out ginger cookies as well which are popular throughout the Nordic region.
This recipe was inspired by a trip to Stockholm in the late fall where we were served cookies like these along side steaming mugs of mulled red wine (Swedish Glögg). The combination couldn't have been more perfect. While ginger cut out cookies are more of a Christmas tradition in Sweden, they translate well to Halloween with their cozy, comforting flavor and fun shapes.
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Ingredients
- We are using both dark brown sugar and light corn syrup as our sweeteners in this recipe. Together they create a caramel-y sweetness that isn't too assertive and a dough that is easy to work with.
- A mixture of cinnamon, ground ginger, cardamom and cloves creates that quintessential ginger cookie flavor we all know and love!
See recipe card for exact amounts and detailed instructions.
Substitutions and Variations
- For a deeper, darker, more intensely flavored cookie: Substitute an equal amount of molasses for the light corn syrup called for in the recipe.
- If you don't have a food processor: Whisk the dry ingredients in a medium bowl and set aside. Using a mixer, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the syrup and milk and mix until combined. With the mixer speed on low, add the dry ingredients. Mix on low until the dough just comes together. Proceed with the recipe as directed.
- Vary the shapes: Swap out different cookie cutters for whatever it is time to celebrate! These cookies are traditionally served during the winter holidays but they would be lovely shaped as hearts for Valentine's Day!
How to Make Halloween Ginger Cookies
- Step 1: Combine flour, baking soda, salt and spices in the work bowl of a food processor. Pulse to combine.
- Step 2: Add butter and pulse until sandy in texture, about 15 seconds. With the machine running, pour the milk and syrup through the feed tube. Process until a dough forms.
- Step 3: Divide the dough into 3 equal pieces and roll each piece between 2 pieces of parchment paper until thin. Freeze the rolled dough until firm, about 15 minutes.
- Step 4: On a lightly floured surface, cut the dough into shapes.
- Step 5: Transfer the shapes to parchment lined baking sheets leaving at least an inch between each cookie.
- Step 6: Bake at 325 for 15 minutes. Cool completely before decorating or simply serve them plain.
Expert Tips
- It is much easier to roll the dough in between layers of parchment paper than right on the countertop.
- Be sure to freeze the dough until firm before using cookie cutters to make the shapes, and use the cookie cutters while the dough is still cold. Your shaped cookies will be more distinct and have sharper edges.
- Feel free to gather any scraps and re-roll the dough as many times as necessary (always freezing until firm before using the cookie cutters).
Recipe FAQ
These cookies store well in an air tight container at room temperature for 3 or 4 days. These also freeze well! Simply place completely cooled cookies into a freezer-safe container and freeze for up to 3 months.
Yes! The easiest way to make the dough in advance is to roll it out as directed and store the parchment covered sheets of dough in the freezer on a baking sheet that has been covered in plastic wrap or foil. When you are ready to bake, simply remove from the freezer and cut out cookies!
What to serve with Halloween Ginger Cookies
These thin and crispy Halloween Ginger Cookies are delicious with a glass of cold milk or a cup of coffee. Hot apple cider is also nice, as is mulled wine (Swedish Glögg) or even a white mulled wine. For something a little savory and unconventional, consider serving these spiced cookies topped with blue cheese and pears as an appetizer!
Related Recipes
Looking for other delicious Nordic-inspired cookie recipes? Try these:
If you tried this Swedish Halloween Ginger Cookie recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Spooky Swedish Halloween Ginger Cookies
Ingredients
- 3 cups all-purpose flour
- ¾ cup dark brown sugar
- ¾ teaspoon baking soda
- 2 teaspoons cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 12 tablespoons unsalted butter softened
- ¾ cup light corn syrup
- 2 tablespoons milk
Instructions
- Pulse the flour, brown sugar, baking soda, cinnamon, ginger, cardamom, cloves and salt together in the work bowl of a food processor until combined. Add the butter and process until the mixture has a sandy texture, about 15 seconds. With the machine running, pour in the molasses and milk. Process until a cohesive dough forms, about 10 seconds more.
- Divide the dough into 3 equal pieces. Put each one between two pieces of parchment paper. Roll until each piece is ⅜ inch thick. Leaving the rolled dough pieces inside the parchment, transfer to the freezer until firm, about 15 minutes.
- Preheat the oven to 325 degrees and line 2 baking sheets with parchment paper. Set aside.
- Working with one piece of dough at a time, transfer to a clean work surface lightly dusted with flour and peel off both layers of parchment. Using Halloween cookie cutters, cut festive shapes out of the dough. Transfer to the prepared baking sheets leaving about an inch between each cookie. Bake until browned and firm in the center, about 15 minutes. Transfer to a wire rack to cool completely. Repeat with remaining dough, re-rolling any scraps as needed (be sure to freeze the dough again to firm it up before using the cookie cutters). Serve plain, decorate with white icing or dust with powdered sugar.
Notes
- Feel free to gather any scraps and re-roll the dough as many times as necessary (always freezing until firm before using the cookie cutters).
- To Store: Place in an air tight container and keep at room temperature for 3 or 4 days. Freeze for longer storage.
Kristi says
These Spooky Swedish Halloween Ginger Cookies are thin, crispy and delicious. The dough is easy to work with and cut out into distinct shapes. Great for Halloween but also for any other time of year!
Andrea wilson says
I don’t see molasses in the ingredients list? Is that what is meant for light corn syrup?
Kristi says
This recipe calls for light corn syrup instead of molasses. But you can definitely substitute in molasses instead if you prefer! I tested this recipe both ways. The result with molasses will be a darker, more intensely flavored cookie.