Scandinavian Pepparkakor

Instructions

1. Prepare the spice mixture
   In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, baking soda, salt, and black pepper until well combined. Set aside.
2. Create the cookie dough
   In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the molasses and beat until incorporated. Add the egg and orange zest (if using) and beat until well combined, scraping down the sides of the bowl as needed.
3. Form the dough
   Gradually add the flour mixture to the butter mixture on low speed until just combined. The dough will be quite stiff. Divide the dough into two equal portions, shape each into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 2 hours or overnight.
4. Roll and cut the cookies
   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll one portion of dough very thin, about 1/8-inch thickness. Use cookie cutters to cut into desired shapes – traditional choices include hearts, stars, and animals. Transfer cut cookies to prepared baking sheets, spacing them 1 inch apart.
5. Bake to perfection
   Bake cookies until the edges are just beginning to brown, 7-8 minutes. The cookies should be crisp, not soft. Let cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely. Repeat with remaining dough.
6. Decorate (optional)
   If desired, decorate cooled cookies with simple royal icing. Mix 1 cup powdered sugar with 1-2 tablespoons water and a few drops of lemon juice until smooth. Transfer to a piping bag with a small tip and pipe designs onto cookies. Let dry completely before storing.