pfeffernusse

These authentic German Pfeffernüsse will bring back those cherished memories of Christmas in Germany!

Pfeffernüsse (German Iced Spice Cookies)

all-purpose flour

baking soda

salt

Lebkuchengewürz

Homemade Lebkuchengewürz ((STRONGLY recommended

white pepper

almond meal

brown sugar

pure honey

unsalted butter

heavy cream

For the Glaze:

sugar

water

In a small bowl, combine the flour, baking soda, salt, Lebkuchengewuerz, white pepper and almond meal. Set aside.

Combine the brown sugar, honey, butter, and cream in a medium saucepan and heat, stirring frequently, until melted and the sugar is dissolved. Remove from heat and let sit 5 minutes. Stir in the flour mixture. Once incorporated stir in the egg until thoroughly combined. The dough will have a nice glossy sheen. It will be very sticky and that's how it should be.

Turn the mixture out onto some plastic wrap and wrap the dough tightly. Refrigerate overnight or for up to two days.

Preheat the oven to 350 degrees.

Remove the dough from the plastic wrap and immediately roll it into two strands, each 3/4 inch thick. Slice the rolls into 3/4 inch thick rounds and roll each round into a ball (each ball should be about 3/4 inch large). Work quickly while the dough is still chilled.  Note:  The size is just personal preference, you can make them larger if you prefer.

Place the cookie balls on a line cookie sheet and bake for about 15 minutes or until golden brown. Remove and let the cookies cool completely.

To make the glaze, combine the powdered sugar and water until smooth.

Dip each cookie in the glaze, letting the excess drip off, and place them on a wire rack positioned over a cookie sheet (to catch the drips) and let them sit until the glaze is fully hardened.

Store the cookies in airtight container in a cool place. Will keep for at least 2 weeks (they&#x27;re usually stored longer) and the flavor only gets better over time.Makes 50+ cookies depending on their size.

An easy recipe for Pfeffernusse (German Spice Cookies) that are sweetened with brown sugar and molasses and a nice balance of spices plus a bonus of anise.

Pfeffernusse (German Spice Cookies)

butter, softened (2 ounces)

dark brown sugar (157 grams)

molasses (170 grams)

all purpose flour (360 grams)

whole anise seeds

cloves

black pepper

cardamom

nutmeg

½ teaspoon anise seeds, crushed

In a large mixing bowl, beat the butter...

In a large mixing bowl, beat the butter and brown sugar on medium high speed until smooth. Beat in the egg and molasses until well blended. Dissolve the baking soda in the hot water then add it to the mixture and beat well.

In a medium bowl, combine the flour, salt,...

In a medium bowl, combine the flour, salt, anise seeds, cloves, black pepper, cardamom, and nutmeg.

Add the flour mixture to the batter and...

Add the flour mixture to the batter and mix on low until the dry ingredients are moistened then mix on medium speed for 1 to 2 minutes. Make certain to scrape the bottom of the bowl to incorporate the ingredients thoroughly. The dough will be very thick and stiff (see notes).  Wrap the dough in plastic wrap and refrigerate the dough for 6 hours or overnight.

Preheat the oven to 350°. Scoop large rounded...

Preheat the oven to 350°. Scoop large rounded tablespoons of dough then roll them into balls. Place them on a greased cookie sheet 1 to 2 inches apart. Bake for 12 to 14 minutes until puffed and cracked. Allow cookies to cool completely for 1 to 2 hours.

While the cookies are baking, make the sugar...

While the cookies are baking, make the sugar coating. In a medium saucepan combine the granulated sugar, water, and crushed anise seeds. Bring to a boil while stirring until the sugar is dissolved. Turn off the heat and allow to cool completely.

Place the powdered sugar in a separate dish...

Place the powdered sugar in a separate dish such as a pie plate. Dip the cooled cookies into the syrup and scoop them out with a fork, allowing the excess syrup to drip off then roll them in the powdered sugar. Set them aside on a sheet of wax paper for 10 to 15 minutes while the powdered sugar soaks in, then dip them one more time into the powdered sugar to give them a final white coating.

Small bite-sized spice cookies, this Pfeffernusse recipe is a holiday favorite! Perfectly spiced and coated in confectioners' sugar, these traditional Christmas cookies are sure to be a hit!

Pfeffernusse

unsalted butter ((113 grams))

brown sugar ((110 grams))

¼ cup unsulphured molasses ((80 milliliters))

honey ((80 milliliters))

ginger

cinnamon

anise extract

¾ teaspoon ground pepper

all-purpose flour ((360 grams))

confectioners’ sugar ((240 grams))

In a small saucepan, combine butter, sugar, molasses, and honey over medium heat. Cook, stirring frequently until the mixture just starts to bubble. Remove from the heat. Stir in the ginger, cinnamon, cardamom, anise extract, cloves, pepper, nutmeg, and salt. Transfer to a large bowl, and let cool for 20 minutes or until barely warm to the touch.

Once cooled, whisk in the egg until well combined. Fold in the flour and baking soda until all of the flour is incorporated. Transfer the dough to a sheet of plastic wrap, cover and press into a 1-inch-thick square. Refrigerate for 2 hours or up to 3 days. (The dough gets more flavorful as it rests, so this is a great step to make ahead.)

When ready to bake, position oven racks towards the center of the oven, and preheat the oven to 350F. Line two baking sheets with parchment paper.

Unwrap the cookie dough and cut into ¾-inch wide strips. Cut again making ¾-inch-wide strips running perpendicular to the first set, creating cubes. Roll each cube of dough between your palms to create a ball. Place on the lined baking sheets 1 1/2 inches apart. If you can’t fit all of the dough on two sheets, rewrap and chill the remaining dough to roll and bake after the first batch.

Bake one sheet at a time for 10 to 12 minutes or until cookies are firm to the touch and just starting to crack on top. Let cookies cool for a few minutes. Toss cooled cookies in confectioners’ sugar until well coated. Transfer to a wire rack to cool completely. Toss again in confectioners’ sugar once cooled.

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