Piparkakut
- Total Time
- 1 hour 15 minutes, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
- ½cup plus 2 tablespoons/125 grams granulated sugar
- 9tablespoons/127 grams unsalted butter
- ¼cup plus 2 tablespoons/90 grams molasses
- 1½teaspoons ground ginger
- ¾teaspoon ground cardamom, preferably freshly ground
- ½teaspoon ground cinnamon
- ½teaspoon ground cloves
- ¼teaspoon black pepper
- 1teaspoon finely grated orange zest
- 1egg plus 1 egg white
- ⅛teaspoon kosher salt (Diamond Crystal)
- 1teaspoon baking soda
- 2¾cups/341 grams all-purpose flour, plus more for dusting
- Butter or cooking oil, for greasing the cookie sheets
- Raw sugar, for decorating
Preparation
- Step 1
Heat the sugar, butter, 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.
- Step 2
Add the whole 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.
- Step 3
Heat the 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.
- Step 4
Cut into shapes with cookie cutters. Arrange about ½-inch apart on a greased cookie sheet. Beat egg white with ¼ 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 on sheet for 1 minute before transferring to racks to cool. Gather leftover dough, roll it out again, and continue to cut out and bake the remaining dough.
Private Notes
Cooking Notes
This is one of our time-tested repeat holiday cookie recipes. We have made them every year since the Times first published the recipe. A delicious, delicate, crunchy winner!
Reminds me of visiting Helmi-täti (aunt) around Joulu (Christmas) but hers were cut into big round flower with many small petals. Smells and tastes like a warm heart.
Just made again and they turned out great again. I followed the recipe.
Great cookies! We’ll be making them again this year. They are very light and airy like wafers.
Reminds me of visiting Helmi-täti (aunt) around Joulu (Christmas) but hers were cut into big round flower with many small petals. Smells and tastes like a warm heart.
Just made again and they turned out great again. I followed the recipe.
Great cookies! We’ll be making them again this year. They are very light and airy like wafers.
This is one of our time-tested repeat holiday cookie recipes. We have made them every year since the Times first published the recipe. A delicious, delicate, crunchy winner!
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