Pepparkakor (Swedish Ginger Cookies)

Ingredients send grocery list

• 1 cup butter, softened
• 3 ¹/₄ cups flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 2 teaspoons ground ginger (be generous)
• 1 ¹/₂ teaspoons ground cloves
• 1 teaspoon ground nutmeg
• 1 teaspoon allspice (if you have it)
• 1 teaspoon cayenne pepper (to your liking)
• ³/₄ cup granulated sugar
• ³/₄ cup brown sugar
• 1 egg
• 2 tablespoons maple syrup
• 1 tablespoon water

Directions

1. In a medium bowl, sift the dry ingredients together. 
2. In a large bowl, cream the butter and sugars together, then add egg, maple syrup, and water. Beat until fluffy. 
3. Mix in dry ingredients about 1/2 cup at a time slowly, so the dough doesn’t get too stiff.
4. Remove from the bowl and form a big ball. Separate into quarters and refrigerate, covered, for 2 to 6 hours. 
5. When you’re ready to bake, preheat the oven to 350° F. 
6. Working with 1/4 of dough at a time, roll out the dough (I like to do this between plastic, but you can also use a floured surface), until it is about 1/8-inch thick. Use your favorite cookie cutter to cut out shapes and place them on parchment-lined cookie sheets. 
7. Bake for 7 to 10 minutes, but watch the first batch carefully! You want the cookies to get toasty and golden, not too dark.