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Pfeffernüsse Cookies

Authentic German Cookies. If you've never, let it be today.
Course Cookie, Dessert
Cuisine German
Keyword Cookies, Dessert
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 50 cookies
Calories 70kcal
Author Jen

Ingredients

  • 2¼ cups + 1 T unbleached all purpose flour (sea level = 2¼ cups)
  • 2 teaspoons water (sea level = no water)
  • 1/2 teaspoon baking soda, scant (sea level = 1/2 teaspoon)
  • 1/2 teaspoon salt, scant (sea level = 1/4 teaspoon)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon fresh ground nutmeg
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon fine white pepper
  • 1/4 cup almond meal
  • 1/2 cup light brown sugar, packed
  • 1/3 cup pure raw honey
  • 5 Tablespoons unsalted butter
  • 3 Tablespoons heavy cream
  • 1 large egg
  • 3/4 teaspoon pure anise extract

Glaze

  • 2 cups powdered sugar
  • 3 Tablespoons hot water
US Customary - Metric

Instructions

  • In a small bowl, combine the flour, baking soda, salt, spices, white pepper, and almond meal. Mix and set aside.
  • In a medium saucepan over medium-low, combine the brown sugar, honey, butter, and heavy cream—stir frequently. Once the butter's melted and the sugar's dissolved, remove from heat and let stand 5 minutes. Slowly incorporate the flour mixture, then the egg until well combined. The dough will be sticky with a glossy sheen.
  • Spatula or spoon the mixture onto plastic and wrap tight. Refrigerate overnight.
  • Preheat the oven to 350°F. Line two large baking pans with parchment paper or Silpats.
  • * The dough is chilled, so it's important to work quick during this step
    Remove half the dough from the refrigerator, while leaving the other half chilled until ready. Roll until the length becomes 3/4" thick. If needed, use a ruler and slice the length into 3/4" pieces, then roll into a ball. Place the ball on the cookie sheet and bake for 15 minutes or until golden brown. Remove and let cool on a wire rack.
  • Glaze
  • Place the powdered sugar in a bowl. Slowly add hot water until the desired smooth consistency is reached.
  • Dipping Methods:
    1. If you have a dipping tool, by all means, dip.
    2. Hold the cookie up-side-down and dip, let excess drip, swoop and place on a wire rack.
    3. I hold the cookie on a big fork and submerge, letting the excess drip, then carefully push the cookie to a wire rack with a fork or metal spatula. I repeat one, maybe two times, then wipe the big fork with a wet towel and start over. Every so often, a little more hot water is added to the powdered sugar to again reach the right consistency.

Notes

Adapted from this amazing, detailed, and delicious recipe!
  • These cookies turned out really good, but I love spice and had I read The Daring Gourmet's recipe way ahead, would have made the Homemade Lebkuchengewürz. For sure next time!
  • Choose your anise adventure—pure anise extract and ground star anise are a one to one ratio.
  • Cookie jars aren't airtight for a reason. So cookies maintain soft/crunch balance, I store all cookies in a similar container.
  • Dough can be made ahead and stored in the refrigerator for up to two days.

Nutrition

Calories: 70kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 26mg | Fiber: 1g | Sugar: 9g