Best 3 Piparkakut Finnish Ginger Cookies Recipes
Embark on a delightful culinary journey to Finland and discover the irresistible Piparkakut, a traditional Finnish ginger cookie that captivates taste buds with its aromatic blend of spices and delectable flavors. These crispy and flavorful cookies, also known as Finnish gingerbread cookies, are a beloved treat enjoyed during the Christmas season and beyond. Our comprehensive guide presents a collection of Piparkakut recipes, each embodying the essence of this cherished Finnish delicacy. From classic recipes that stay true to tradition to creative variations that add a modern twist, our compilation caters to every palate and skill level. Whether you're a seasoned baker or just starting your culinary adventure, these recipes will guide you in creating the perfect Piparkakut, filled with warmth, nostalgia, and the spirit of Finland.
Here are our top 3 tried and tested recipes!
PIPARKAKUT
Provided by Emily Weinstein
Categories quick, dessert
Time 1h15m
Yield About 7 dozen medium cookies
Number Of Ingredients 16
Steps:
- Heat the butter, sugar, molasses, spices, pepper and orange zest over medium heat, constantly stirring until the sugar dissolves, about 4 to 5 minutes. Pour into a large bowl and cool until tepid, about 20 minutes.
- Add the egg, salt and baking soda and beat well to combine. Add half the flour and beat until barely combined. Add the remaining flour and beat until barely combined. The dough should be sticky but manageable; if it is too wet, add a little flour. Form into a large ball and wrap in plastic. Refrigerate for at least 8 hours.
- Heat oven to 350 degrees. Divide the dough in two. Place one half on a floured work surface, and sprinkle a little flour on top. With a floured rolling pin, roll dough to between 1/16- and 1/18-inch thick. Sprinkle flour on work surface as needed to prevent sticking.
- Cut into shapes with cookie cutters. Arrange about 1/2 inch apart on a greased cookie sheet. Beat egg white with 1/4 cup water and lightly brush on the cookies. Sprinkle with raw sugar. Bake 8 to 10 minutes, until cookies begin to darken around the edges. Let cool one minute before transferring to racks to cool. Gather leftover dough, roll it out again, and continue to cut out and bake the remaining dough.
Nutrition Facts : @context http, Calories 38, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 21 milligrams, Sugar 3 grams, TransFat 0 grams
FINNISH PEPPER COOKIES - PIPARKAKUT
Make and share this Finnish Pepper Cookies - Piparkakut recipe from Food.com.
Provided by Julesong
Categories Dessert
Time 9h36m
Yield 8 dozen thin cookies
Number Of Ingredients 12
Steps:
- In a saucepan, combine the syrup, cinnamon, allspice, pepper, cloves, ginger, butter, and sugar, and bring it to a boil.
- Remove the mixture from the heat, transfer it into a bowl, and let cool.
- Stir in the egg, cream, soda, and flour; cover and place in the refrigerator and let chill overnight.
- When ready to make cookies, preheat oven to 375 degrees.
- Roll the dough out very thin, using about 1/2 cup of the dough at a time and cut it into your desired shapes.
- Lightly grease a cookie sheet and bake at 375 degrees for 12 to 15 minutes until the cookies are lightly brown, crisp but not too dark.
- Recipe makes about 8 dozen 2-inch cookies.
FINNISH RAUMA COOKIES (RAUMAN PIPARKAKUT - FINLAND)
This is from "Best of Finnish Cooking", a cookbook by which the author is passing on Finnish cooking heritage to her sons. I haven't tried it yet. It differs from the other piparkakut recipes in that it doesn't use corn syrup. I think the sour cream in this one takes the place of it.
Provided by Debbie R.
Categories Dessert
Time 45m
Yield 1 batch
Number Of Ingredients 13
Steps:
- Beat eggs with the sugar until light. Stif in melted butter, sour cream and brandy.
- In another bowl, sift together the flour, cookie crumbs, soda, baking powder and spices.
- Stir the flour mixture into the egg mixture. Mix well. Dough will be very soft. Refrigerate overnight.
- Preheat oven to 350. Make 1-inch balls with your hands. Put them on a cookie sheet lined with parchment or lightly greased.
- Bake until nicely browned, about 15 minutes. Let cookies dry at room temperature a day before storing them in airtight tins.
Nutrition Facts : Calories 3481.9, Fat 135.5, SaturatedFat 77.9, Cholesterol 717.6, Sodium 3699.9, Carbohydrate 518.6, Fiber 10, Sugar 285.9, Protein 47.6
Tips:
- To make the dough easier to handle, chill it for at least 30 minutes before rolling it out.
- If the dough is too sticky, add more flour, one tablespoon at a time, until it is no longer sticky.
- Roll out the dough to a thickness of 1/8 inch (3 mm).
- Use cookie cutters to cut out shapes from the dough. If the dough is too soft, chill it for a few minutes before cutting out the shapes.
- Bake the cookies at 350°F (175°C) for 8-10 minutes, or until they are golden brown.
- Let the cookies cool on a wire rack before storing them in an airtight container.
Conclusion:
Piparkakut are a delicious and festive Finnish cookie that is perfect for Christmas or any other special occasion. They are easy to make and can be decorated in a variety of ways. Whether you are a seasoned baker or a beginner, you are sure to enjoy this traditional Finnish treat.
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