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Pfeffernüsse (German "Pepper-Nut" Christmas Cookies)
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Prep Time:
40 minutes
40 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
1550 minutes
1550 minutes
Soft and chewy Pfeffernüsse cookies with crispy icing and warming winter spices - ideal for sharing with loved ones!
Ingredients:
- 0.333 cup white sugar
- 0.25 cup packed brown sugar
- 0.25 cup honey
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- 0.75 teaspoon ground ginger
- 0.5 teaspoon ground cardamom
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground allspice
- 0.25 teaspoon ground cloves
- 0.125 teaspoon ground cayenne pepper
- 0.5 tablespoon kosher salt
- 1 teaspoon baking soda
- 2 tablespoons heavy cream
- 2.5 cups all-purpose flour
- 3 cups powdered sugar
- 3 tablespoons lemon juice
Instructions:
- In a saucepan, mix white and brown sugars with honey, water, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and cayenne pepper. Heat over medium, whisk until sugars dissolve and it lightly simmers for 1-2 minutes. Remove from heat and cool for 4-5 minutes.
- Combine salt, baking soda, heavy cream, and egg, whisk until fully incorporated. Stir in flour with a wooden spoon until a cohesive dough forms.
- Wrap the dough into a tight ball using plastic wrap and refrigerate for 1 to 2 days.
- Preheat the oven to 375 degrees F (190 degrees C and line 2 baking sheets with parchment paper.
- Take the dough out of the refrigerator and shape it into smooth balls using rounded teaspoons. Place them on a prepared baking sheet.
- Place cookies in the center of a preheated oven and bake until perfectly dome-shaped with light golden brown bottoms, for 9 to 10 minutes, being careful not to overbake. Allow the cookies to cool completely on the pan until they reach room temperature, which should take about 20 to 30 minutes.
- Once the cookies have cooled, shape and bake the remaining batch following Steps 5 and 6 again.
- In a bowl, combine powdered sugar and lemon juice gradually, mixing until the icing reaches a thick yet slightly runny consistency.
- Dip the cooled cookie tops into the icing, allowing excess to drip off. Place them on a wire rack over parchment paper until the icing sets.