Piparkakut Gingersnap Recipes

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SWEDISH GINGER SNAPS (PEPPARKAKOR)



Swedish Ginger Snaps (Pepparkakor) image

A truly special Swedish ginger snap with a crispy outer edge and a pleasantly chewy center. The perfect fika treat!

Provided by Kristi

Categories     Fika

Time 25m

Number Of Ingredients 11

2 cups pastry flour OR 1 ¾ cups all-purpose flour and ¼ cup cornstarch
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3/4 cup butter
3/4 cup sugar
1/4 cup molasses
1 egg
1/2 cup granulated sugar (more if needed)

Steps:

  • Whisk pastry flour (or all-purpose flour and cornstarch), baking soda, salt, ginger, cinnamon and cloves together in a medium bowl. Set aside.
  • Combine butter, sugar and molasses in the bowl of a stand mixer. Mix on medium speed until mixture is light and fluffy, about 3 minutes. This will take longer if you are mixing by hand. Reduce speed to low and add the egg. Mix until fully combined.
  • Add flour mixture to butter mixture. Mix on low speed until just combined. Using a spatula, transfer dough to a large piece of plastic wrap. Wrap tightly and place in the refrigerator for at least 2 hours or up to one day or, alternatively, place dough in the freezer for 20 to 30 minutes. The dough will be easier to work with if it is well-chilled.
  • Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place 1/2 cup of sugar in a small bowl and find a drinking glass with a flat bottom.
  • Remove a portion of the dough from the refrigerator. Tearing off one small piece at a time, roll dough between your palms into a small ball about 1/2 -3/4 inch in diameter. Dough will be sticky. Place dough ball in the bowl of sugar and roll it around until it is completely coated. Place ball on prepared baking sheet.
  • Continue with remaining dough until baking sheet is filled, leaving at least 1 inch of space between each dough ball on the baking sheet. Dip the bottom of the drinking glass into the bowl of sugar and press down on each ball flattening it into a disc approximately 1/4 inch thick. Be sure to dip the glass in the sugar before flattening each cookie.
  • Place baking sheet in the oven and bake cookies for 8-10 minutes or until cookies are just set. Do not over bake if you want the center of the cooke to remain slightly chewy. Let cool completely on the baking sheet before transferring to a wire rack. Repeat with remaining dough, rechilling the dough as necessary if it becomes difficult to work with.

Nutrition Facts : Calories 43 kcal, Sugar 4 g, Sodium 52 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 6 g, Fiber 1 g, Protein 1 g, Cholesterol 7 mg, ServingSize 1 serving

PIPARKAKUT - FINNISH GINGER COOKIES



Piparkakut - Finnish Ginger Cookies image

Piparkakuts are a traditional holiday cookie in Finland. They are usually cut into round scallop shapes, but little boys and pigs are the traditional shapes during the holidays. I found this recipe on the internet and I can't wait to give it a try soon! --NOTE-- cooking time includes cooling time and chilling time.

Provided by Kim D.

Categories     Dessert

Time 12h30m

Yield 3 dozen

Number Of Ingredients 11

1 1/2 cups butter (no substitute)
1 cup granulated sugar
3/4 cup dark corn syrup
3 teaspoons cinnamon
3 teaspoons ground ginger
1 1/2 teaspoons ground cloves
1/2 teaspoon allspice
3 teaspoons orange zest
2 eggs, slightly beaten
2 teaspoons baking soda
5 cups all-purpose flour

Steps:

  • Combine butter, sugar, corn syrup and spices in a saucepan.
  • Over low-medium heat, stir ingredients constantly until ingredients look like they are about to boil.
  • Remove from heat and transfer to a mixing bowl.
  • Allow sugar mixture to cool to room temperature.
  • Stirring occasionally might help speed up this process.
  • Stir eggs into cooled sugar mixture.
  • Sift flour and baking soda together and add to sugar mixture.
  • Mix well.
  • Roll dough into a ball.
  • Cover and chill in the refrigerator for 8-12 hours or overnight.
  • Split dough into 2 parts; Roll dough about 1/4-inch thick on a clean, floured surface.
  • Cut into desired shapes.
  • Bake in preheated oven at 350°F for about 10-15 minutes, or until firm to the touch.
  • Cookies can be left plain, or decorated with pipped icing.
  • NOTE: This makes a crisp cookie, if a softer cookie is desired you may substitute brown sugar for the granulated sugar.

INCREDIBLY CRISP GINGERSNAPS



Incredibly Crisp Gingersnaps image

In 1998, I was invited by Pat Adrian, director of the Good Cook division of the Book of the Month Club, to judge the group's annual office baking contest. There were luscious cakes, pies and cookies of all types, but these gingersnaps were the hands-down winners. Julie Ellis-Clayton, the winner of the contest, was kind enough to share her recipe with me.

Provided by Food Network

Categories     dessert

Time 55m

Yield about 40 cookies

Number Of Ingredients 11

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
12 tablespoons (1 1/2 sticks) unsalted butter
1 cup sugar
1 large egg
1/4 cup molasses
1/2 cup sugar in a shallow bowl, for finishing

Steps:

  • Set racks in the upper and lower thirds of the oven and preheat to 350 degrees. Combine the flour, baking soda, salt, and spices in a bowl; stir well to mix. In the bowl of a standing electric mixer fitted with the paddle attachment, beat together on medium speed the butter and sugar for about 5 minutes until very light, fluffy and whitened. Add the egg and continue beating until smooth. Lower speed and beat in half the dry ingredients, then the molasses. Stop the mixer and scrape down bowl and beater. Beat in the remaining dry ingredients. Remove bowl from mixer and use a large rubber spatula to finish mixing the dough. Use a small ice cream scoop to scoop out 1-inch diameter pieces of dough. Roll into balls between the palms of your the hands, then roll in the sugar. Place the balls of dough on the prepared pans leaving about 3 inches all around each, to allow for spreading. Bake the cookies for about 15 to 20 minutes, or until they have spread, the surface has crackled, and they are firm to the touch. Slide the papers from the pans to racks. Store the cooled cookies between sheets of parchment or waxed paper in a tin or platic container witha tight-fitting cover.

EXTRA-SPICY GINGERSNAPS



Extra-Spicy Gingersnaps image

Provided by Food Network

Categories     dessert

Time 30m

Yield 60 cookies

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon ground ginger, or more to taste
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
8 tablespoons (1 stick) cool unsalted butter, cut into pieces
1/2 cup granulated sugar, plus extra for rolling
1 cup light brown sugar, packed
1/3 cup molasses (not blackstrap)
1/4 cup egg whites (from about 2 eggs)

Steps:

  • Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition.
  • Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate.
  • Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

PERFECT PEPPARKAKOR



Perfect Pepparkakor image

This is a recipe for traditional Swedish ginger snaps, originally from a family friend of my grandmother. Our family makes these cookies every year for our Christmas Eve celebration. They are traditionally cut into heart shapes, but we experiment with flowers, angels, bells, stars, etc. Note: requires overnight refrigeration.

Provided by Dalloway

Categories     Dessert

Time 38m

Yield 30-40 cookies, 15-20 serving(s)

Number Of Ingredients 11

1 cup butter or 1 cup margarine
1 cup sugar
1/2 cup light corn syrup
2 teaspoons cinnamon
1 teaspoon clove
2 teaspoons ginger
2 teaspoons orange peel
2 teaspoons baking soda
1/4 cup water
1 egg
3 1/2 cups flour, approximately

Steps:

  • Melt margarine or butter in a saucepan over low heat. Slowly stir in the sugar, syrup and spices. Let cool.
  • In a large bowl, mix together baking soda and water. Add egg and beat well.
  • Stir in flour and margarine mixture. Mix well.
  • Refrigerate overnight.
  • Roll out on a well-floured surface until very thin. Cut into desired shapes and place on a greased cookie sheet.
  • Bake at 350 degrees F for 6 to 8 minutes, or until golden brown.

Nutrition Facts : Calories 305.7, Fat 13, SaturatedFat 7.9, Cholesterol 46.6, Sodium 267.9, Carbohydrate 44.9, Fiber 1.1, Sugar 16.5, Protein 3.6

GINGERSNAPS



Gingersnaps image

Categories     Cookies     Ginger     Dessert     Bake     Kid-Friendly     Back to School     Spice     Fall     Molasses     Gourmet     Small Plates

Yield Makes about 56 cookies

Number Of Ingredients 11

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup packed brown sugar
1 1/2 sticks (3/4 cup) unsalted butter
1/4 cup unsulfured molasses
1 large egg
parchment paper
1/4 cup granulated sugar

Steps:

  • Into a large bowl sift together 1 cup plus 2 tablespoons flour, baking soda, and spices and whisk in brown sugar. In a small saucepan melt butter and whisk into flour mixture with molasses and egg until combined well. With a wooden spoon stir in remaining 1 cup plus 2 tablespoons flour until combined well. Chill dough, covered, until firm, at least 1 hour, and up to 2 days.
  • Preheat oven to 350°F. and line baking sheets with parchment paper.
  • Roll level tablespoons of dough into balls and in a small bowl roll balls in granulated sugar to coat. Arrange balls about 2 inches apart on baking sheets and bake in batches in middle of oven until flattened and a shade darker, 10 to 12 minutes. (Cookies will puff slightly and then collapse slightly, and tops will be covered with little cracks.) Cool cookies on baking sheets 2 minutes and transfer with a spatula to racks to cool completely. Cookies keep in an airtight container at room temperature 5 days.

CHOCOLATE GINGERSNAPS



Chocolate Gingersnaps image

This is a recipe combining two of my favorite cookies! Great around the holidays, especially when paired with a glass of milk!

Provided by [email protected]

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 35m

Yield 18

Number Of Ingredients 12

½ cup butter, melted
½ cup packed light brown sugar
⅓ cup molasses
1 tablespoon water
1 ½ cups all-purpose flour
4 teaspoons baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 ¼ cups milk chocolate chips, divided
⅛ cup white sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine butter and brown sugar in a large bowl; beat together until fluffy. Beat in molasses and water.
  • Combine flour, cocoa, baking soda, cinnamon, ginger, and nutmeg in a separate bowl. Slowly mix into the creamed butter mixture until smooth.
  • Place 1 cup chocolate chips in a microwave-safe bowl. Melt in the microwave in 15-second intervals, stirring after each interval, 1 to 3 minutes. Add to the dough and mix well.
  • Shape dough into 1-inch balls and roll in white sugar. Insert 1 chocolate chip into the center of each ball of dough. Make sure you can still see a bit of the chocolate chip sticking out, but not too much. Arrange on baking sheets.
  • Bake in the preheated oven until tops begin to crack, 10 to 12 minutes. Cool on the baking sheets for 3 minutes before moving to wire racks to finish cooling.

Nutrition Facts : Calories 193.3 calories, Carbohydrate 27.3 g, Cholesterol 17.4 mg, Fat 9.2 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5.6 g, Sodium 130 mg, Sugar 17 g

CRISPY GINGERSNAPS



Crispy Gingersnaps image

A thin, spicy gingersnap cookie.

Provided by Larry Goldsmith

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 22m

Yield 36

Number Of Ingredients 9

¾ cup shortening
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 tablespoon ground ginger

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream the shortening and sugar. Add the egg and beat until light and fluffy, then stir in the molasses. In a separate bowl, mix together the flour, baking soda, salt, ginger and cinnamon. Add to the egg mixture and stir until well blended. Roll bits of dough into 1 inch balls. Dip each ball in sugar and place on cookie sheet, sugared side up about 2 inches apart.
  • Bake for 10 to 12 minutes, until cookies have spread and tops have cracked. Let cool on wire rack.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 12.7 g, Cholesterol 5.2 mg, Fat 4.5 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.1 g, Sodium 105.2 mg, Sugar 6.9 g

PIPARKAKUT



Piparkakut image

Provided by Emily Weinstein

Categories     quick, dessert

Time 1h15m

Yield About 7 dozen medium cookies

Number Of Ingredients 16

9 tablespoons unsalted butter
1/2 cup plus 2 tablespoons granulated sugar
1/4 cup plus 2 tablespoons molasses
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 teaspoon ground cardamom, preferably freshly ground
1 1/2 teaspoons ground ginger
1/4 teaspoon finely ground pepper
1 teaspoon finely grated orange zest
1 egg
1/8 teaspoon salt
1 teaspoon baking soda
2 3/4 cups all-purpose flour, plus more for dusting
Butter or cooking oil, for greasing cookie sheets
1 egg white
Raw sugar, for decorating

Steps:

  • Heat the butter, sugar, 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.
  • Add the 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.
  • Heat 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.
  • Cut into shapes with cookie cutters. Arrange about 1/2 inch apart on a greased cookie sheet. Beat egg white with 1/4 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 one minute before transferring to racks to cool. Gather leftover dough, roll it out again, and continue to cut out and bake the remaining dough.

Nutrition Facts : @context http, Calories 38, UnsaturatedFat 0 grams, Carbohydrate 6 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 21 milligrams, Sugar 3 grams, TransFat 0 grams

SHARI'S EXTRA-SPICY GINGERSNAPS



Shari's Extra-Spicy Gingersnaps image

My family loves spicy foods. I created this recipe so that we could even enjoy some spicy heat in a cookie. If you too enjoy the heat, use the full amount of cayenne pepper.-Shari Upchurch, Dearing, Georgia

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 16

3/4 cup butter, softened
1 cup packed brown sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground mustard
1/2 teaspoon white pepper
1/2 teaspoon ground cardamom
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon ground cloves
4-1/2 teaspoons finely chopped crystallized ginger
3 tablespoons sugar

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses and egg., Combine the flour, ground ginger, baking soda, cinnamon, mustard, white pepper, cardamom, cayenne, cloves and salt; gradually add to creamed mixture and mix well. Stir in crystallized ginger. Cover and refrigerate for 1-1/2 hours or until easy to handle., Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

Nutrition Facts : Calories 58 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 50mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

PUMPKIN GINGERSNAP PARFAITS



Pumpkin Gingersnap Parfaits image

Enjoy these lovely, light parfaits as an unforgettable finale to your holiday feast. The spiced rum adds a fun new flavor to the mix. -Lorri Hazen, Twin Falls, Idaho

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 12

1-1/3 cups canned pumpkin
1 package (8 ounces) Mascarpone cheese
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon grated orange zest
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/3 cup spiced rum or Amaretto, optional
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup crumbled gingersnap cookies (about 20 cookies)

Steps:

  • In a large bowl, combine the first seven ingredients; stir in rum if desired. Refrigerate, covered, for at least 2 hours., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., Just before serving, spoon half of the pumpkin mixture into six parfait glasses. Top with half of the whipped cream and half of the crumbled cookies. Repeat layers.

Nutrition Facts : Calories 483 calories, Fat 35g fat (19g saturated fat), Cholesterol 102mg cholesterol, Sodium 196mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 3g fiber), Protein 6g protein.

PIPARKAKUT (GINGERSNAP)



PIPARKAKUT (GINGERSNAP) image

Categories     Cookies     Ginger     Dessert     Bake

Yield 84 cookies

Number Of Ingredients 16

9 tbsp unsalted butter
½ cup plus 2 tbsp granulated sugar
¼ cup plus 2 tbsp molasses
½ tsp ground cinnamon
½ tsp ground cloves
¾ tsp ground cardamom, freshly ground
1½ tsp ground ginger
¼ tsp finely ground pepper
1 tsp finely grated orange zest
1 egg
⅛ tsp salt
1 tsp baking soda
2¾ cups all purpose flour, plus more for dusting
Butter or cooking oil for greasing cookie sheets
1 egg white
Raw sugar for decorating

Steps:

  • Heat the butter, sugar, molasses, spices, pepper and orange zest over medium heat, constantly stirring until the sugar dissolves, about 4-5 minutes. Pour into a large bowl and cool until tepid, about 20 minutes. Add the 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. Heat oven to 350°F. 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 1/8 inch thick. Sprinkle flour on work surface as needed to prevent sticking. 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 one minutes before transferring to racks to cool. Gather leftover dough, roll it out again, and continue to cut out and bake the remaining dough.

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From findingfeasts.com.au


STEP-BY-STEP: THE BEST GINGERSNAP COOKIES
2018-08-10 I make gingersnaps by creaming the butter and sugar a full five minutes. This provides tons of fine, evenly distributed air pockets for the carbon dioxide to inflate, giving the …
From seriouseats.com


THE BEST HOMEMADE GINGERSNAP COOKIES | LIFE LOVE & SUGAR
2021-12-08 Cream the butter and brown sugar together in a large mixer bowl on medium speed until light in color and fluffy, about 3-4 minutes. You should be able to see the change in color …
From lifeloveandsugar.com


FINNISH PIPARKAKUT (GINGER COOKIES) - EVERYTHING COUNTRY CA
I used half and half molasses and golden syrup. Also, the first time I tried this recipe, I only had dried ginger. But the second time, I used fresh ginger. Both tasted great! Ingredients: Caution: …
From everythingcountry.ca


HOW TO MAKE SWEDISH PEPPARKAKOR
2017-12-07 Heat gently until the butter melts, stirring continuously. STEP 4 – Add the spices and mix throughout. STEP 5 – Add the baking powder and stir again. STEP 6 – Add the water and …
From thelocal.se


THE NORDIC COOKBOOK: GINGERBREAD (PIPARKöKUR / PEPPERKAKER / …
2021-07-23 The measurements in the recipe are intended to make enough gingerbread to make a gingerbread house and lots of cookies, as Magnus Nilson states “a traditional, Nordic family …
From sweetishcook.com


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