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!

Nutriscore Rating: 35/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 30

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)

Directions

Step 1

In a medium-sized bowl, whisk together the flour, baking soda, ground ginger, cinnamon, cloves, cardamom, black pepper, and salt. Set aside.

Step 2

In a large mixing bowl, cream the butter and sugar together using a hand or stand mixer until light and fluffy, about 2 minutes.

Step 3

Add the molasses and egg to the butter mixture and beat until fully incorporated.

Step 4

Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined and a soft dough forms.

Step 5

Cover the dough with plastic wrap and refrigerate for at least 1 hour (or up to overnight) to make it easier to handle.

Step 6

Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.

Step 7

Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in granulated sugar to coat evenly.

Step 8

Place the cookie dough balls 5 cm (2 inches) apart on the prepared baking sheets, as they will spread during baking.

Step 9

Bake in the preheated oven for 10-12 minutes, or until the cookies are cracked on top and slightly firm around the edges.

Step 10

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Serve with a cup of tea or coffee, and enjoy these spicy gingersnaps with a delightful crunch!

Nutrition Facts

Serving size	(913.1g)

Amount per serving	% Daily Value*
Calories	3763.6

Total Fat 157.0g	0%
Saturated Fat 87.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 595.9mg	0%
Sodium 2038.1mg	0%
Total Carbohydrate 576.1g	0%
Dietary Fiber 10.7g	0%
Total Sugars 341.5g
Protein 39.3g	0%

Vitamin D 53.8IU	0%
Calcium 396.8mg	0%
Iron 21.4mg	0%
Potassium 2273.1mg	0%

*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.

Source of Calories

Fat: 36.5%

Protein: 4.1%

Carbs: 59.5%