pfeffernusse cookies

Easy gluten free pfeffernusse cookie recipe

Gluten Free Pfeffernusse Cookies

almond flour

cinnamon

all spice

nutmeg

cloves

baking soda

butter (melted (1/2 cup))

brown sugar

molasses

vanilla

water

sugar (for dusting after the cookies have cooled)

Preheat the oven to 350 degrees.

In a large bowl, add all dry ingredients.

Whisk to blend.

In a small bowl, add all wet ingredients and mix well.

Pour the wet ingredients into the dry ingredients.

Mix well.

Use a cookie scoop to drop dough balls onto a parchment paper lined cookie sheet.

Bake for 8-10 minutes until done.

Remove and move to a cooling rack.

Allow to cool.

Drop each cookie into powdered sugar and toss to coat.

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

cardamom

anise extract

¾ teaspoon ground pepper

salt

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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