Slice-and-bake gingerbread cookies (skurna pepparkakor) is a good option if you don’t want to make the cut out gingerbread thins. The sliced often contains chopped almonds and are really delicious. I had the idea to add marzipan instead of almonds to make it even more Christmassy. So I rolled the cookies dough in a thin layer of white marzipan. It came out good, and even the kids love them. They prefer these than the original cookies, and they call them snail-cookies haha.
Don’t forget to try some other Christmas recipes like my saffron Christmas star/buns (lussekatter) or banana and gingerbread bread.
50 min + 1 night chilling
40 min
8 - 10 min
50-60 cookies
Recipe for my gingerbread and marzipan slice-and-bake cookies (skurna pepparkakor med marsipan)
- 100 g salted butter, room temperature
- 0.5 dl sugar
- 0.5 dl light syrup
- 1.5 tbsp gingerbread spice (or mix your own)
- 0.5 tsp bicarbonate
- 2.75 dl flour
- 200 g marzipan
Stir together the soft butter with sugar, syrup and spices. Mix bicarbonate with the flour and add it into the butter. Mix until the dough comes together.
Knead the marzipan and roll it out to a big oval. Cut of the round edges so it becomes a square with a size of around 17×20 cm. Pour the dough on the top of the marzipan and press it out with your fingers. Cover the marzipan but leave around 0.5 cm on the long sides (easier to roll in the beginning and end). Roll the marzipan tightly and cover with some plastic wrap. It should be a 20 cm long roll and 5-6 cm wide. Let chill in the fridge for the night.
Preheat the oven to 175 degrees C and line two trays with parchment paper. Cut the roll into thin slices. Place them on the parchment paper and bake in the middle of the oven for around 8 minutes. ENJOY!
If you like the classic slice-and-bake gingerbread cookies, change the marzipan for 1 dl almonds. Chop them and mix with the butter before you add the flour. I would recommend you to increase the amount of sugar if you use almonds instead of marzipan.
