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Pfefferkuchen
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Prep Time:
60 minutes
60 minutes
Cook Time:
20 minutes
20 minutes
Total Time:
80 minutes
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
- 1 teaspoon ground anise seed
- 0.5 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 0.75 teaspoon ground cloves
- 0.75 teaspoon ground cinnamon
- 1.5 teaspoons grated lemon zest
- 0.5 cup butter, cut into pieces
- 2 tablespoons baking soda
- 1 tablespoon water
- 6 cups all-purpose flour
- 1 tablespoon baking powder
- 0.25 cup cocoa powder
- 2 eggs
- 3 cups 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.