With the holiday season upon us, a request was put in for me to bake some Estonian Piparkoogid (english translation pepper cakes) or aka gingerbread cookies. These cookies are very popular around the holidays in Estonia. They have a bit more spices to them versus a normal North American gingerbread recipe, but super tasty even without any icing. This holiday season I have already made two batches of this recipe, yes they are that good! :)

RECIPE (40-60 cookies depending on the thickness)

3/4 cup syrup (dark = dark gingerbread, light = light gingerbread)
3/4 cup sugar
1 cup + 2 tablespoon butter
2 tablespoons cinnamon
2 teaspoon cloves
2 teaspoon ginger
1 teaspoon cardamom
1/2 teaspoon nutmeg
2 large eggs
4 cups + 3 tablespoons flour
2 teaspoon baking soda

MIX: the syrup and sugar in a saucepan and bring to a boil. Remove from the heat. Stir in the butter and seasoning of spices until the butter melts.

ADD: eggs, one at a time, mixing or stirring vigorously with a wooden spoon.

MIX: the flour and baking soda in a bowl, then gradually add to the wet mixture. Mix the dough well until all ingredients are thoroughly combined (it will have a soft consistency).

WRAP: dough in plastic film and let it cool in the refrigerator for a few hours.

PREHEAT: oven to 400 degrees and line a baking tray with parchment paper.

ROLL: out the dough on a floured surface (divide the dough into smaller chucks to make it easier to roll) to your desired thickness. Place on prepared baking tray.

BAKE: in preheated oven for 5 – 8 minutes depending on how thin the gingerbread you have made or how soft vs. crunchy you want your gingerbread.