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Pfeffernusse Spice Cookies
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Prep Time:
30 minutes
Cook Time:
22 minutes
Total Time:
63 minutes
German Christmas spice cookies with ginger, cinnamon and white pepper. Perfect holiday gift.
Ingredients:
  • 1/4 cup (70 g) dark molasses (not blackstrap)
  • 1/4 cup (70 g) honey
  • 6 tablespoons (75 g) 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 tablespoon whole milk, cold from the refrigerator
  • 1 teaspoon baking soda
  • 1 large egg, cold from the refrigerator
  • 2 1/2 cup (350 g) all-purpose flour
  • For the glaze:
  • 1 cup (115 g) powdered sugar, sifted
  • 1 tablespoon lemon juice
  • 1 tablespoon water
Instructions:
  • Preheat your oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
  • Prepare the cookie dough by gently heating the molasses, honey, and sugar in a medium-sized saucepan until the sugar dissolves, stirring occasionally. Take the pan off the heat and mix in the cinnamon, cardamom, ginger, white pepper, allspice, cloves, nutmeg, and salt. Allow it to cool until slightly warm. Then, blend in the milk, baking soda, and egg. Incorporate the flour and mix until absorbed. Finally, knead the dough by hand until all the flour is fully combined.
  • Form the cookies by taking a teaspoon of dough and rolling it into a 1-inch ball. Arrange the balls on the baking sheet, making sure to leave 1 inch of space between each one.
  • Bake the cookies until the bottoms are just starting to brown, which should take 9 to 11 minutes.
  • Prepare the glaze by combining powdered sugar, lemon juice, and water in a small bowl, stirring until smooth.
  • Once the cookies are baked, brush them with the glaze while still hot, ensuring full coverage on the tops and sides. Allow the glaze to dry on the baking sheet before transferring the cookies to a rack to cool completely. For best results, store the cookies in a sealed airtight container for a day or two to enhance the flavors and texture.

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