These cookies are a staple of Christmastime in Finland. The trick is allowing the dough to set overnight, which will lock in the flavors and make your gingerbread cookies delicious—oh, and to choose the right mold(s) for whatever shapes you like!
“Like many families in Finland, my boys, my wife and I usually bake gingerbread cookies for Christmas. It is a nice way to get into the Christmas spirit. Gingerbread came to Finland in the 17th century. At first, gingerbread recipes were secrets sugar bakers carefully cherished. Today, gingerbread cookies belong at the Christmas table in almost every Finnish home.”
– MIKKO HAUTALA, AMBASSADOR OF FINLAND
🇫🇮 Finland: Gingerbread Cookies
- 1.25 Cups Margarine (300 g)
- 1.25 Cups Sugar (300 g)
- 3 Eggs
- 1 Cup Dark syrup (2.5 dl)
- t tsp Ground cinnamon
- 2 tsp Ginger
- 2 tsp Ground cloves
- 1 Tbsp Grated orange rind
- 7 Cups White flour (1 kg)
- 3 tsp Baking soda
- Boil the syrup and spices, add the margarine and beat until the mixture is cool.
- Beat the eggs and sugar.
- Mix the soda in with part of the flour and then combine with the syrup-margarine mixture. Add the whipped eggs and the rest of the flour. Do not knead the final mixture.
- Cover the dough with plastic wrap and leave overnight in a cool place.
- The next day, set the oven to 400 F.
- Rollout the dough, cut up into shapes and bake the cookies in the oven until golden brown (About 10 minutes per batch).