Piparkoogi (gingerbread cookies)
10 servings
15 minutes
Piparkoogid is a spiced ginger cookie that brings warmth and comfort to festive tables. While popular in Northern Europe, its deep aroma of cinnamon, cloves, and ginger has won hearts worldwide. The recipe is based on a rich mixture of margarine, brown sugar, and corn syrup that creates a rich caramel flavor. Orange juice and zest add a light citrus freshness while the spices make the cookie perfectly balanced – slightly spicy and slightly sweet. Piparkoogid are traditionally made for Christmas, decorated with icing and creating festive patterns. They pair excellently with hot tea or mulled wine, enhancing their flavor and complementing the atmosphere of winter coziness. It’s not just a dessert – it’s a true work of art that evokes memories of family evenings and the warmth of home.
1
Heat the margarine, sugar, and syrup to boiling.
- Margarine: 150 g
- Brown sugar: 80 g
- Dark corn syrup: 200 g
2
Add spices, salt, orange juice, and orange zest.
- Ground cinnamon: 2 teaspoons
- Ground cloves: 1 teaspoon
- Ginger: 2 teaspoons
- Salt: 1 teaspoon
- Orange juice: 1 ml
- Orange zest: 1 piece
3
Mix until homogeneous and let cool for about 20 minutes.
4
Break the eggs into a mass.
- Chicken egg: 1 piece
- Egg white: 1 piece
5
Sift the flour, baking powder, and baking soda.
- Baking powder: 1 teaspoon
- Wheat flour: 700 g
- Soda: 2 teaspoons
- Cardamom: 2 teaspoons
6
Mix with the warm part of the dough.
7
If necessary, add flour.
- Wheat flour: 700 g
8
Wrap the dough in plastic wrap and refrigerate for 2 hours to chill well. It can be left for a few days if you don't want to cook immediately.
9
Take out the dough and roll it to a thickness of 5 mm.
10
Cut out shapes with molds or cut randomly into squares, triangles.
11
Place the figures on a baking sheet with parchment paper and put in a preheated oven at 200°C for 7-10 minutes.
12
Cover the ready gingerbread with glaze and let it harden.
- Powdered sugar: 200 g