Parlies

Parlies (short for “parliament cakes") are a traditional Scottish gingerbread cookie that dates back centuries. They were supposedly named for the members of the Scottish Parliament who snacked on them during sessions. Thin, brittle, and deeply spiced, they’re nothing like the soft, puffy gingerbread you might be picturing.

The dough comes together while it’s hot. Melted butter and molasses get mixed with brown sugar and dry ingredients, then rolled out immediately while still warm and pliable. This is key: once the dough cools, it stiffens and becomes nearly impossible to roll thin enough.

Roll them as thin as you can manage. Paper-thin is the goal. That thinness is what gives parlies their signature snap when you bite into them.

Watch the oven like a hawk. The high sugar content means they go from golden to scorched in under a minute.

Kitchen Tips

• Work in small batches, keeping the rest of the dough warm while you roll and cut
• Parchment paper on the baking sheet prevents sticking better than greasing alone
• Let cookies cool completely on the sheet before moving them; they firm up as they cool and will break if handled too soon

Variations

• Add ¼ teaspoon ground cloves for a more complex spice profile
• Drizzle cooled parlies with a thin lemon glaze for a sweet-tart finish
• Cut into festive shapes with cookie cutters for holiday gift boxes