Latvian Gingerbread Cookies (Piparkūkas)

Christmas in Latvia is unimaginable without piparkūkas. In the days before Christmas, baking tray after tray of these spiced gingerbread cookies is practically a national pastime, and my family makes them every single year. Compared with American gingerbread, they're thinner, more delicately spiced with cardamom and cloves, and they make the whole house smell like Christmas.

Why you'll love these Latvian gingerbread cookies

• Warm, aromatic spices: cinnamon, cloves, ginger and cardamom.
• Perfect for decorating with simple white icing.
• Make-ahead dough. It rests overnight, so you can split the work over two days.
• They keep for weeks, which makes them perfect for gifting.

Ingredients

For the dough

• 1/2 cup (170 g) golden syrup
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground ginger
• 1 tsp ground cardamom or nutmeg (or a mix of both)
• 1/2 cup + 2 tbsp (125 g) unsalted butter, at room temperature
• 2 large eggs (for the dough)
• 1/2 cup (100 g) granulated sugar
• 1/2 tsp baking soda
• 1 tsp warm water
• 2 1/2–3 cups (about 375 g) plain flour, plus extra for rolling

For the egg wash

• 2 large eggs

For the icing

• 2 cups (200 g) powdered sugar
• 4 tbsp milk
• A few drops of peppermint, orange or lemon extract (optional)

Instructions

1. Warm the syrup and spices. In a small saucepan, heat the golden syrup with the spices for 3–4 minutes until well combined.
2. Beat the eggs and sugar together in a bowl.
3. Combine. Pour the spiced syrup into a stand mixer, add the butter and mix well, then add the egg and sugar mixture.
4. Add the flour. Dissolve the baking soda in the warm water and add it to the mix. Slowly add the sifted flour, adding a little more if the dough is still sticky.
5. Knead the dough on the counter for 5–7 minutes until smooth and shiny. Wrap it and refrigerate overnight.
6. Bring to room temperature. Take the dough out of the fridge about an hour before baking.
7. Preheat the oven to 350°F (180°C) and line baking trays with baking paper.
8. Roll and cut. Working with half the dough at a time, roll it out on a floured surface to about 1/4 inch (5 mm) thick and cut out shapes.
9. Egg wash. Place the cookies on the trays and brush with whisked egg.
10. Bake for 8–10 minutes, until golden brown. Cool completely.
11. Decorate. Mix the powdered sugar and milk (plus any flavouring) into a smooth icing, pipe your designs and let them set.

Alla's tips

• Don't skip the overnight rest. It lets the spices develop and makes the dough much easier to roll.
• Knead until shiny. This is the traditional Latvian step that gives piparkūkas their smooth surface.
• No golden syrup? Use light corn syrup mixed with 1 tbsp molasses.

Storage

Keep in an airtight tin at room temperature for up to 3 weeks. The flavour actually gets better after a few days.

FAQ

What does "piparkūkas" mean? It's Latvian for "pepper cakes," an old name from when the word for pepper covered all exotic spices.

Can I freeze the dough? Yes. Wrap it well and freeze for up to 3 months, then thaw overnight in the fridge.

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