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November 29, 2015 | 8 comments

Every year my friend and I would get together at her grammy’s house to make gingerbread houses. It became a sort of tradition to glue gingerbread brickscookies together while stuffing ourselves with an uncountable amount of candy and covering the floor with little sweet balls. Subsequently, every year, I would ask my mom if I could eat it. The house was a building made out of cookies, glued with icing, and had colorful candy decorations. Um, so what part of it wasn’t edible and delicious?

Undoubtedly, winter break became my favorite time of the year. The cuddling with furry blankets, the drinking of hot chocolate, and the endless singing of random catchy Christmas carols all made it so warm and intimate. There was always snow too. Because I live up north in the US, santa clause would always bring a big bucket of snow to dump on our town during the holidays and my friend and I would have the BEST time jumping in snow piles and attempting to make igloos.

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Consequently, December is just a joyful time and I am super excited with all the cozy recipes I get to make now! Marshmallows, cookies, caramels, truffles, macarons, anything that is cute + giftable will have a 101% chance of showing up in my kitchen starting with these awesomely crispy pepparkakor.

They might not be the traditional Swedish ones (because I’m not swedish + I’ve never been to sweden though it sounds like a sweet place to go someday), but they are dancing with lively spices and the texture is unbelievable. It’s crunchy, but not owithinkibrokeatooth crunchy, they’re more like a melt in your mouth cracker that crinkles as soon as you put a finger on it. So in short, really good.

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-The amounts of each flour may be altered as long as the total amount adds up to 1 1/2 cups. I like using (regular) rice flour to add crispiness, whole wheat for heartiness, and all purpose for strength (so the dough doesn’t crumble as easily), but feel free to adjust the amounts of the three flours.
-Chilling is not absolutely required, but it does make the dough easier to roll out + less likely to crumble apart (especially if you’re not using white flour).

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  • 1/2 cup putter
  • 14 cardamon pods ~1 tsp, crushed + ground
  • 1 tsp cloves
  • 1 1/2 tsp ginger
  • 1/2 tsp cinnamon optional
  • 1/2 cup sugar
  • 1/4 cup molasses
  • 1/4 cup rice flour
  • 1/4 cup all purpose flour
  • 1 cup whole wheat flour


  1. Mix all the ingredients together and wrap in plastic wrap. Chill for 1 hour to overnight.
  2. Roll the dough out evenly and thinly (a little less than 1/4 cm) and cut out little shapes. Place on a baking tray lined with parchment paper.
  3. Bake in a preheated 375 F oven until brown on the edges, about 9-10 minutes.


read or add your own

  1. Eva on

    November 30, 2015 at 4:32 pm says

    Que c’est beau tes biscuits! Tes photos sont de plus en plus belles!
    Je ne jamais réussie à faire le glaçage blanc aussi parfait, souvent le mien il est trop liquide ! La décoration que tu as mis es si chic! Moi aussi j’aime beaucoup le mois de décembre, il est magique!

    • Anne on

      December 21, 2015 at 9:41 am says

      Awww merci beaucoup Eva!!! Le glaçage blanc, il faut ajouter beaucoup beaucoup de sucre et un peu d’eau. Tu reussiras 😉

    • Anne on

      December 21, 2015 at 9:42 am says

      Yes I know right? I’m so looking forward to it because it means I can bake copious amounts of sweets 😛

  2. The-FoodTrotter on

    December 1, 2015 at 6:42 pm says

    I can smell Xmas spirit through my screen! I love it 🙂

    • Anne on

      December 21, 2015 at 9:42 am says

      Hahahaaa thanks!

  3. Rakhee@boxofspice on

    December 2, 2015 at 3:31 pm says

    These cookies are darling! And embody the Christmas spirit. Beautiful!

    • Anne on

      December 21, 2015 at 9:42 am says

      Thank you Rakhee! 😀


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