Spicy Gingersnaps Piparkokur
Elevate your holiday baking with Spicy Gingersnaps Piparkokur, a festive twist on classic gingersnap cookies infused with bold, aromatic spices. This recipe blends warm ginger, cinnamon, cloves, and a touch of exotic cardamom with the surprising kick of black pepper, creating a perfectly balanced flavor profile that's both sweet and spicy. The crisp, crackled texture of these cookies comes from rolling the dough in sugar before baking, resulting in a beautifully textured finish. With a prep time of just 20 minutes, these cookies are a simple but impressive treat. Ideal for gifting, holiday spreads, or a cozy pairing with tea or coffee, these Icelandic-inspired gingersnaps are a must-try for any spice lover. Perfectly crispy on the outside and subtly soft at the center, Spicy Gingersnaps Piparkokur deliver holiday warmth in every bite!
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Recipe Information
Ingredients
- 170 grams unsalted butter
- 200 grams granulated sugar
- 120 ml dark molasses
- 1 large egg
- 300 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground cardamom
- 0.25 teaspoon ground black pepper
- 0.25 teaspoon salt
- 50 grams granulated sugar (for rolling)
Instructions
In a medium-sized bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, cardamom, black pepper, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together using a hand or stand mixer until light and fluffy, about 2 minutes.
Add the molasses and egg to the butter mixture and beat until fully incorporated.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined and a soft dough forms.
Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to overnight) to make it easier to handle.
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat evenly.
Place the cookie dough balls 5 cm (2 inches) apart on the prepared baking sheets, as they will spread during baking.
Bake in the preheated oven for 10-12 minutes, or until the cookies are cracked on top and slightly firm around the edges.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve with a cup of tea or coffee, and enjoy these spicy gingersnaps with a delightful crunch!
Nutrition Facts
Calories |
3764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 87.6 g | 438% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 2038 mg | 89% | |
| Total Carbohydrate | 576.1 g | 209% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 341.5 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 397 mg | 31% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2273 mg | 48% | |
*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.
