In search of a cookie that would deliver grown-up gingerbread flavor, we came across pepparkakor, or Swedish gingersnaps. With a deep, smoldering spiciness and a texture that actually “snaps,” these cookies pair equally well with wine as they do coffee or tea. A combination of dark brown and white sugars plus dark corn syrup makes a workable dough that crisps properly. Baking soda helped with browning and gave the cookies lift, making them crunchy but not hard. The pepparkakor’s distinctive spice came from ground and fresh ginger, black pepper and cayenne, and we pumped up all of them. The dough can be made up to two days in advance. The cookies keep for up to a week in an airtight container.