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Pfefferkuchen
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Prep Time: 60 minutes
Cook Time: 20 minutes
Total Time: 80 minutes
Delightful German spice cookies, aka "pepper cakes", passed down from my mother, Sabine Muller. Perfect with zesty lemon glaze on top.
Ingredients:
1.5 cups molasses
1.5 cups honey
1.5 cups white sugar
1teaspoonground anise seed
0.5 teaspoonground cardamom
1teaspoonground ginger
1teaspoonground nutmeg
0.75 teaspoonground cloves
0.75 teaspoonground cinnamon
1.5 teaspoons gratedlemon zest
0.5 cupbutter, cut into pieces
2tablespoons baking soda
1tablespoonwater
6cups all-purpose flour
1tablespoonbaking powder
0.25 cupcocoa powder
2eggs
3cups all-purpose flour
Instructions:
Combine molasses, honey, and sugar in a large saucepan and bring to a gentle simmer over medium heat. Remove from heat and let cool for 30 minutes.
Preheat your oven to 350°F (175°C) for the perfect cooking temperature.
Combine anise, cardamom, ginger, nutmeg, clove, cinnamon, lemon zest, and butter into the mixture. Dissolve baking soda in water and add it in. In a large bowl, sift 6 cups of flour, baking powder, and cocoa powder together. Mix in the molasses mixture and eggs until smooth. Lastly, fold in the remaining 3 cups of flour until a stiff dough forms.
Divide the dough into 4 pieces for easier handling. Roll it out to 1/4-inch thickness on a generously floured surface, then cut out shapes with a cookie cutter.
Place the cookie dough on ungreased baking sheets and bake in the oven for 8 to 10 minutes until lightly browned around the edges. Once baked, allow the cookies to cool completely on a wire rack.