Go Back
A stack of round Piparkakut (Finnish Gingerbread Cookies) tied with a red thread.
Print

Piparkakut (Finnish Gingerbread Cookies)

A recipe for Piparkakut (Finnish Gingerbread Cookies)! These golden cookies are packed with a wonderful combination of warming spices.
Course Dessert
Cuisine Finnish
Keyword cookie, dessert, Finland, Finnish, gingerbread
Prep Time 20 minutes
Cook Time 18 minutes
Resting Time: 8 hours
Total Time 8 hours 38 minutes
Servings 40 Cookies

Ingredients

  • 1/3 cup (80 milliliters) Tumma Siirappi dark syrup
  • 1/2 cup (100 grams) granulated sugar
  • 8 tablespoons (113 grams) unsalted butter
  • Zest from 1 orange
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly ground black pepper
  • 1 large egg
  • 2 1/2 cups (315 grams) all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt

Optional topping:

  • Powdered sugar
  • Icing

Instructions

  • In a small saucepan, combine the dark syrup, sugar, butter, orange zest, cinnamon, cardamom, ginger, cloves, allspice, and black pepper over medium heat. Remove from heat once it comes to a boil and the butter has completely melted. Allow to cool slightly before transferring to a stand mixer or large bowl.
  • Once the mixture starts to simmer and the butter has completely melted, remove from heat. Allow to cool slightly before transferring to a stand mixer or large bowl
  • Beat the spice mixture until light and pale. Beat in the egg.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Add to the beaten spice mixture until a soft and smooth dough comes together.
  • Divide the dough into two equal pieces, wrap in plastic, and refrigerate 8 hours to overnight.
  • Preheat oven to 350˚F (180˚C). Line two baking sheets with parchment or lightly grease.
  • Unwrap one pieces of dough and place on a floured surface. Keep the remaining dough in refrigerator.
  • Roll the dough into a thin sheet (between 1/8-1/4 inches, 3-5 millimeters thick), flouring as needed just enough to keep it from sticking.
  • Use cookie cutters to cut out desired shapes and arrange at least 1 inch (2.5 centimeters) apart on prepared cookie sheets.
  • Bake in preheated oven until slightly puffed and beginning to darken around the edges. Repeat with remaining dough.
  • Store in airtight container for up to a week. If desired, dust with powdered sugar or decorate with icing before serving.