Ingredients for Spicy Gingersnaps Piparkokur
- 2 cups all-purpose flour
- 1/2 cup packed light brown sugar
- 1 cup (2 sticks) softened unsalted butter
- 1 large egg
- Baking Powder
- 1 teaspoon baking soda
- Ginger
- Cinnamon
- Powdered Clove
- Ground Pepper
- Paprika
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How to Make Spicy Gingersnaps Piparkokur
- Preheat oven to 200°C (392°F). Line baking sheets with parchment paper.
- In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground allspice, 1/4 teaspoon cayenne pepper (optional), and 1/2 cup packed light brown sugar.
- Add 1 cup (2 sticks) softened unsalted butter and 1 large egg to the dry ingredients. Mix until a smooth dough forms. If the dough is too dry, add 1-2 tablespoons of milk.
- Form the dough into a disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 4 hours, or preferably overnight.
- On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use cookie cutters or a knife to cut out desired shapes. Alternatively, roll the dough into a 1-inch thick log, then slice into 1/2-inch thick rounds.
- Place the cookies onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly browned. Keep a close eye on them as ovens vary.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
81g
Fat
27g
Carbs
12g
