Golden Dolci Spiced Cookies (Pepparkakor)

Golden Dolci Spiced Cookies (Pepparkakor)

These traditional Scandinavian spice cookies are reimagined using Golden Dolci principles. They're thin, crisp, warmly spiced, and lower in carbohydrates than the classic version while maintaining the signature snap and deep holiday flavor. The sweetener blend promotes browning, while bamboo fiber and almond flour help create a delicate crisp texture.
Course Dessert
Cuisine Scandinavian
Prep Time 20 minutes
Cook Time 9 minutes
Chill Time 45 minutes
Total Time 1 hour 14 minutes
Servings 24 cookies
Calories 85kcal

Ingredients

  • Dry Ingredients
  • 2 cups 224 g superfine almond flour
  • ½ cup 60 g bamboo flour
  • ¼ cup 30 g oat fiber
  • 2 tbsp 20 g vanilla whey protein isolate
  • ½ tsp xanthan gum
  • ½ tsp baking soda
  • ½ tsp cream of tartar
  • ½ tsp sea salt
  • Spice Blend
  • 2 tsp ground cinnamon
  • tsp ground ginger
  • ½ tsp ground cloves
  • ¼ tsp ground cardamom
  • ¼ tsp freshly grated nutmeg
  • Wet Ingredients
  • ½ cup 113 g unsalted butter, softened
  • ½ cup 96 g allulose
  • ¼ cup 48 g Swerve Brown
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp molasses optional—adds authentic flavor; omit for lower carbs

Instructions

  • 1. Prepare Dry Ingredients

    Whisk together all dry ingredients and spice blend until evenly combined.

    2. Cream Butter

    Beat butter with allulose and Swerve Brown for 2–3 minutes until light.

    3. Add Wet Ingredients

    Mix in egg, vanilla, and molasses (if using).

    4. Combine

    Gradually add the dry ingredients until a soft dough forms.

    5. Chill

    Wrap dough and refrigerate for 45–60 minutes.

    6. Roll

    Preheat oven to 325°F (163°C).
    Roll dough between parchment sheets to ⅛ inch (3 mm) thick.
    Cut into traditional hearts, stars, trees, or rounds.

    7. Bake

    Bake 8–10 minutes until edges are lightly browned.
    For extra crisp cookies, turn the oven off and leave cookies inside for an additional 5 minutes with the door cracked slightly.
    Cool completely before icing or storing.

Notes

Storage

  • Airtight container: 2 weeks
  • Refrigerator: 1 month
  • Freeze baked cookies: 3 months

Approximate FDA Nutrition Facts

Serving Size: 1 cookie (1 of 24)
Nutrient Amount
Calories 85
Total Fat 7 g
Saturated Fat 3 g
Cholesterol 15 mg
Sodium 55 mg
Total Carbohydrate 9 g
Dietary Fiber 3 g
Total Sugars 0 g*
Added Sugars 0 g
Sugar Alcohols 5 g
Protein 3 g
Estimated Net Carbs: ~1 g per cookie (varies slightly depending on whether molasses is included).

Suggested Improvements & Red Flags

Temperature Adjustment: Bake at 325°F rather than 350°F. The almond flour and allulose brown more quickly than wheat flour, producing a more traditional crisp cookie without scorching.
Cream of Tartar + Baking Soda: This combination works well here and helps produce a lighter, crisp texture.
Sweetener Balance: The combination of allulose and Swerve Brown is ideal. Using only erythritol can produce excessive cooling and a harder cookie.
Protein Level: The small amount of whey improves browning and structure without making the cookies tough.
Bamboo Flour: Excellent for crispness. Increasing it much beyond ½ cup would make the cookies too dry.

 

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