Ingredients for Finnish Rauma Cookies Rauman Piparkakut Finland
- 2 large eggs
- Dark Brown Sugar
- ½ cup (115g) melted unsalted butter
- ½ cup (120ml) sour cream
- 1 tablespoon brandy
- 3 cups (360g) all-purpose flour
- Graham Cracker Crumbs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- Cardamom
- Mace
- ¾ cup (150g) granulated sugar
- ½ cup (60g) finely crushed gingerbread cookies
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of salt
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How to Make Finnish Rauma Cookies Rauman Piparkakut Finland
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 2 large eggs and ¾ cup (150g) granulated sugar until light and fluffy.
- Add ½ cup (115g) melted unsalted butter, ½ cup (120ml) sour cream, and 1 tablespoon brandy. Beat until well combined.
- In a separate bowl, whisk together 3 cups (360g) all-purpose flour, ½ cup (60g) finely crushed gingerbread cookies, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- The dough will be soft. Cover and refrigerate for at least 8 hours, or preferably overnight.
- Roll dough into 1-inch balls.
- Place balls onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 12-15 minutes, or until edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Let cookies dry at room temperature for at least a day before storing in airtight tins. This allows the flavors to fully develop.
Nutrition Information (Approximate per serving)
Sodium
154 g
Sugar
1143g
Fat
389g
Carbs
172g
