Description
Pfeffernusse Spice Cookies are traditional German holiday treats known for their soft, chewy texture and warm blend of spices including cinnamon, cardamom, ginger, and white pepper. These molasses and honey sweetened cookies are baked to perfection and finished with a tangy lemon glaze, making them a festive favorite that improves in flavor after a day or two.
Ingredients
For the Cookies
- 1/4 cup (70g) dark molasses (not blackstrap)
- 1/4 cup (70g) honey
- 6 tablespoons (75g) white granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground white pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons whole milk, cold from the refrigerator
- 1 teaspoon baking soda
- 1 large egg, cold from the refrigerator
- 2 1/2 cups (350g) all-purpose flour
For the Glaze
- 1 cup (115g) powdered sugar, sifted
- 1 tablespoon lemon juice
- 1 tablespoon water
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Make the Cookie Dough: In a medium saucepan, warm the molasses, honey, and sugar together over medium heat while stirring occasionally until the sugar dissolves completely. Remove from heat and stir in the cinnamon, cardamom, ginger, white pepper, allspice, cloves, nutmeg, and salt. Let the mixture cool until it is just warm to the touch.
- Add Remaining Ingredients: Stir in the cold milk, baking soda, and cold egg into the warm molasses mixture. Add the all-purpose flour and stir until most of the flour is incorporated. Then, use your hands to knead the dough gently until all the remaining flour is absorbed and the dough is smooth.
- Shape the Cookies: Pinch off about a teaspoon of dough and roll it into a 1-inch ball. Place the balls on the prepared baking sheet, spacing them about 1 inch apart to allow for slight spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, or until the bottoms of the cookies are just starting to brown. Be careful not to overbake to maintain the soft texture.
- Prepare the Glaze: While the cookies bake, mix the sifted powdered sugar, lemon juice, and water in a small bowl to create a smooth glaze.
- Glaze the Cookies: Once the cookies are done baking, remove the pan from the oven and immediately brush the hot cookies with the lemon glaze, covering the tops and sides thoroughly. Some glaze may drip onto the baking sheet, which is normal.
- Cool the Cookies: Allow the glazed cookies to cool on the baking sheet until the glaze is dry to the touch. Then transfer them to a wire rack to cool completely.
- Rest Before Serving: For best flavor and texture, store the cookies in an airtight container and allow them to rest for one to two days. This resting period softens the texture and mellows the spices, enhancing the traditional taste.
Notes
- Use dark molasses (not blackstrap) for a rich, traditional flavor.
- Cookies can be stored in an airtight container for up to two weeks.
- For a stronger spice flavor, you can increase cinnamon or cardamom slightly.
- Ensure the glaze is applied while cookies are still hot for better adhesion.
- If you prefer a vegan version, substitute egg with a flax egg and use vegan honey alternatives.
