Finnish Rauma Cookies (Rauman Piparkakut - Finland)

READY IN: 45mins
Recipe by Debbie R.

This is from "Best of Finnish Cooking", a cookbook by which the author is passing on Finnish cooking heritage to her sons. I haven't tried it yet. It differs from the other piparkakut recipes in that it doesn't use corn syrup. I think the sour cream in this one takes the place of it.

Top Review by Annacia

I'm so glad that I tried this recipe. The only thing that's at all difficult is waiting out the chill time, lol. The dough, when first made, has a sharp spice taste but that had really mellowed the next day. When baked they have a wonderful warm spice essence that is excellent and should be enjoyed by the kids as well as the adults. :D

Ingredients Nutrition


  1. Beat eggs with the sugar until light. Stif in melted butter, sour cream and brandy.
  2. In another bowl, sift together the flour, cookie crumbs, soda, baking powder and spices.
  3. Stir the flour mixture into the egg mixture. Mix well. Dough will be very soft. Refrigerate overnight.
  4. Preheat oven to 350. Make 1-inch balls with your hands. Put them on a cookie sheet lined with parchment or lightly greased.
  5. Bake until nicely browned, about 15 minutes. Let cookies dry at room temperature a day before storing them in airtight tins.

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