Swedish Pepparkakor

Instructions

1. Prepare the dry ingredients
   In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, cardamom, baking soda, and salt until well combined. Set aside.
2. Cream the butter and sugar
   In a large bowl, use an electric mixer to beat the butter and brown sugar until light and fluffy, about 2-3 minutes. Add the egg and beat until well incorporated. Mix in the molasses and orange zest (if using) until smooth.
3. Form the dough
   Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be stiff. Divide the dough into two equal portions, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or overnight.
4. Roll and cut the cookies
   Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out one portion of dough to 1/8-inch thickness. Using cookie cutters, cut out shapes and place them 1 inch apart on the prepared baking sheets.
5. Bake the cookies
   Bake for 8-10 minutes until the edges are firm and just beginning to brown. For crispier cookies, bake 1-2 minutes longer. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
6. Decorate (optional)
   If desired, once cookies are completely cool, decorate with royal icing, using a small piping bag with a fine tip to create traditional Scandinavian designs.