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Gingerbread Cookies from Naturally Sweet Vegan Treats by Marisa Alvarsson

Gingerbread Cookies

Marisa Alvarsson
Christmas in Scandinavia would not be the same without the baking and eating of gingerbread cookies, or pepparkakor, as they are known in Sweden. All things deemed to be cozy are employed to infuse our chilly, often snow-dusted Decembers with warmth and festivity. And the Advent period is decidedly cinnamon, allspice, saffron and ginger scented, as a result of ovens across the country working overtime. Pepparkakor are the baked goods most likely to be made with the help of children—who are also known to dress as gingerbread people at this time of year. This easy-to-make recipe produces a crisp, subtly sweet and lightly spiced version of the classic treat. Swedish tradition has it that eating gingerbread cookies will make you kinder. Regardless of whether or not this statement is true, these cookies will certainly add a little low-sugar sweetness to your day. Rolling pins at the ready!
Prep Time 40 mins
Cook Time 6 mins
Total Time 46 mins
Course Dessert
Cuisine American
Servings 36 cookies
Calories 24 kcal


For decorating

  • Coconut flour, for sprinkling, optional
  • Melted chocolate, optional


  • Preheat the oven to 350°F (180°C) and line a baking tray with parchment paper.
  • In a large mixing bowl, combine the flours, baking soda, ginger, cinnamon, cloves and salt. Add the oil and syrup and mix until the dough comes together, adding a touch of water if necessary. If your dough feels particularly tacky/sticky, place it in the fridge for 30 minutes or so to firm up a little, otherwise place it directly on a sheet of parchment paper and dust it with a little buckwheat flour.
  • Roll the dough out flat with a rolling pin to ¼ inch (6 mm) thickness. Cut out as many gingerbread cookie shapes from the sheet of dough as you can. Re-form, re-dust and re-roll the excess dough to cut out extra cookie shapes.
  • Arrange the cookies on the prepared baking tray. They won’t spread, so they don’t require more than a ½-inch (13-mm) space between each other. Bake the cookies for about 6 minutes or until golden and set in the middle.
  • Once done, remove the cookies from the baking tray and allow them to cool completely on a wire rack before decorating.


Reprinted with permission from Naturally Sweet Vegan Treats by Marisa Alvarsson, Page Street Publishing Co. 2018.


Calories: 24kcal