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Finnish Gingerbread Cookies – Piparkakut

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Finnish Gingerbread Cookies - Piparkakut

Prep Time:
45 minutes (plus chilling overnight)
Cook Time:
5 Minutes
Total Time:
60 minutes (plus chilling overnight)

Baking a batch of gingerbread cut-out cookies is a Finnish Christmas tradition. They are filled with warm holiday spices and taste best when made with legendary Finlandia butter!

Ingredients
  • 2 blocks (14 ounces) Finlandia Unsalted Butter, softened
  • 1-1/2 cups sugar
  • 1 egg
  • 1 cup dark syrup*
  • 3/4 cup heavy cream
  • 2 Tablespoons ground cinnamon
  • 1 Tablespoon ground cloves
  • 1 Tablespoon ground ginger
  • 4 teaspoons baking soda
  • 2 teaspoons salt
  • 6 cups all purpose flour, plus additional for rolling out cookies
  • For decorating:
  • 2 cups powdered sugar
  • 2 Tablespoons milk
Instructions

In the bowl of a stand mixer, cream butter and sugar. Add egg, dark syrup and cream – mix well. Add cinnamon, cloves, ginger, baking soda and salt. Add flour, 2 cups at a time, until completely incorporated.

Divide dough in half, wrap each piece in plastic wrap and refrigerate for at least 24 hours. (Note: if you don’t want to bake the entire batch at this time, half of the dough can be frozen and saved for a later date.)

When ready to bake, preheat oven to 350 degrees F. On a lightly floured surface, roll out the dough between 1/8 and 1/4 inch thick. Cut into desired shapes. (A scalloped edge round cookie cutter is traditional.) Bake on an ungreased cookie sheet or covered in parchment paper for 5-7 minutes until set. Be careful not to allow the edges to burn. Cookies will crisp as they cool.

These gingerbread cookies can be enjoyed plain or festively decorated for the holidays. To decorate, combine powdered sugar and milk and spoon into a piping bag fitted with a narrow tip. Decorate as desired.

Makes about 10 dozen scalloped-shaped cookies.


Notes

*Dark syrup (“Tumma Siirappi” in Finnish) will add authentic Scandinavian flavor to your gingerbread cookies. It is a sweet baking syrup made from sugar beets. Dark syrup can be found in specialty grocery stores and can also easily be purchased online.

Finnish Gingerbread Cookies - Piparkakut Baking a batch of gingerbread cut-out cookies is a Finnish Christmas tradition. They are filled with warm holiday spices and taste best when made with legendary Finlandia butter! 45 minutes (plus chilling overnight) 5 Minutes 60 minutes (plus chilling overnight) 2 blocks (14 ounces) Finlandia Unsalted Butter, softened1-1/2 cups sugar1 egg1 cup dark syrup*3/4 cup heavy cream2 Tablespoons ground cinnamon1 Tablespoon ground cloves1 Tablespoon ground ginger4 teaspoons baking soda2 teaspoons salt6 cups all purpose flour, plus additional for rolling out cookiesFor decorating:2 cups powdered sugar2 Tablespoons milk In the bowl of a stand mixer, cream butter and sugar. Add egg, dark syrup and cream - mix well. Add cinnamon, cloves, ginger, baking soda and salt. Add flour, 2 cups at a time, until completely incorporated. Divide dough in half, wrap each piece in plastic wrap and refrigerate for at least 24 hours. (Note: if you don’t want to bake the entire batch at this time, half of the dough can be frozen and saved for a later date.) When ready to bake, preheat oven to 350 degrees F. On a lightly floured surface, roll out the dough between 1/8 and 1/4 inch thick. Cut into desired shapes. (A scalloped edge round cookie cutter is traditional.) Bake on an ungreased cookie sheet or covered in parchment paper for 5-7 minutes until set. Be careful not to allow the edges to burn. Cookies will crisp as they cool. These gingerbread cookies can be enjoyed plain or festively decorated for the holidays. To decorate, combine powdered sugar and milk and spoon into a piping bag fitted with a narrow tip. Decorate as desired. Makes about 10 dozen scalloped-shaped cookies.