Finnish Pepper Cookies Piparkakut
Experience the warm, spiced perfection of Finnish Pepper Cookies, or Piparkakut, a traditional Nordic treat that’s perfect for the holiday season or any time you’re craving a delicately crisp, aromatic cookie. These buttery delights are infused with a symphony of spices, including cinnamon, cardamom, cloves, ginger, and a signature touch of freshly ground black pepper, giving them a unique and sophisticated flavor profile. Molasses or dark syrup lends a caramel-like richness, while the rolled dough allows for festive shapes to suit any occasion. With their perfectly balanced sweetness and lightly peppery kick, these cookies are a beautiful pairing with a cozy cup of coffee or tea. Simple to make, beautifully fragrant, and irresistibly delicious, Piparkakut are a timeless tradition worth savoring.
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Recipe Information
Ingredients
- 200 grams Unsalted butter
- 200 grams Granulated sugar
- 150 grams Dark syrup (like molasses or golden syrup)
- 50 ml Heavy cream
- 500 grams All-purpose flour
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground cardamom
- 1 teaspoon Ground cloves
- 1 teaspoon Ground ginger
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
Instructions
In a medium saucepan, melt the unsalted butter over low heat. Once melted, stir in the granulated sugar and dark syrup until smooth and fully combined. Remove the mixture from heat and allow it to cool slightly.
Stir the heavy cream into the butter-sugar mixture. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground cardamom, ground cloves, ground ginger, freshly ground black pepper, baking soda, and salt.
Gradually add the liquid butter mixture to the dry ingredients, stirring thoroughly until a smooth dough forms. The dough will be soft but should hold together. Wrap the dough tightly in plastic wrap and refrigerate for at least 4 hours or overnight to firm up.
Preheat your oven to 200°C (390°F) and line two baking sheets with parchment paper.
Lightly flour a clean work surface and roll out the chilled dough to about 3mm (1/8 inch) thickness. Use cookie cutters to cut out shapes of your choice.
Place the cut-out cookies on the prepared baking sheets, leaving about 2cm (3/4 inch) between each cookie.
Bake in the preheated oven for 6-8 minutes, or until the cookies are lightly browned around the edges. Be careful not to overbake as they can burn quickly.
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container for up to two weeks. Enjoy with coffee or tea!
Nutrition Facts
Calories |
79 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 39 mg | 2% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 5.2 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 46 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
