Finnish Gingerbread Cookies - Piparkakut

• Vegetarian

• Produce

  • 1 tbsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1 cup Syrup, dark

• Baking & Spices

  • 6 cups All-purpose flour
  • 4 tsp Baking soda
  • 2 tbsp Cinnamon, ground
  • 1 tbsp Cloves, ground
  • 2 cups Powdered sugar
  • 2 tsp Salt
  • 1 1/2 cups Sugar

• Dairy

  • 2 blocks Finlandia unsalted butter
  • 3/4 cup Heavy cream
  • 2 tbsp Milk

Found on finlandiacheese.com

Description

Ingredients

• 2 blocks (14 ounces) Finlandia Unsalted Butter, softened
• 1-1/2 cups sugar
• 1 egg
• 1 cup dark syrup*
• 3/4 cup heavy cream
• 2 Tablespoons ground cinnamon
• 1 Tablespoon ground cloves
• 1 Tablespoon ground ginger
• 4 teaspoons baking soda
• 2 teaspoons salt
• 6 cups all purpose flour, plus additional for rolling out cookies
• For decorating:
• 2 cups powdered sugar
• 2 Tablespoons milk

Directions

• In the bowl of a stand mixer, cream butter and sugar. Add egg, dark syrup and cream - mix well. Add cinnamon, cloves, ginger, baking soda and salt. Add flour, 2 cups at a time, until completely incorporated.Divide dough in half, wrap each piece in plastic wrap and refrigerate for at least 24 hours. (Note: if you don’t want to bake the entire batch at this time, half of the dough can be frozen and saved for a later date.)When ready to bake, preheat oven to 350 degrees F. On a lightly floured surface, roll out the dough between 1/8 and 1/4 inch thick. Cut into desired shapes. (A scalloped edge round cookie cutter is traditional.) Bake on an ungreased cookie sheet or covered in parchment paper for 5-7 minutes until set. Be careful not to allow the edges to burn. Cookies will crisp as they cool.These gingerbread cookies can be enjoyed plain or festively decorated for the holidays. To decorate, combine powdered sugar and milk and spoon into a piping bag fitted with a narrow tip. Decorate as desired.Makes about 10 dozen scalloped-shaped cookies.