4 cups flour
2 sticks plus 1Tbsp margarine
1 1lb box of brown sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp ground cloves
1 tsp ground ginger
Into a large bowl place the flour and margarine. Using your fingers or a pastry blender, cut and crumble the margarine into the flour, until a small crumbly texture.
Add the brown sugar, baking powder and soda, cloves, and ginger. Mix until well incorporated. Make a well with the dough and add the eggs. Knead until fully mixed. Dough will be somewhat soft, not dry. Form dough into a ball or log, cover with plastic wrap, chill in fridge a few hours but preferably overnight.
When ready to bake, preheat oven to 350°F. Take a heaping teaspoonful or small cookie scoop of dough and make round balls, rolling them in your hands until orb shaped. Place round dough balls on a parchment lined cookie sheet flatten with a press or a fork.
Some ginger cookies/piparkökur use a light syrup or molasses but these use brown sugar, which has molasses already in it. (This is not to be confused with raw sugar or turbinado sugar)
My mom has been baking these cookies for years. Her sister Jóna Björg from Sauðárkróki gave her the recipe. We love them.