Pfeffernusse Spice Cookies
Ingredients
- 70 g dark molasses
- 70 g honey
- 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 tablespoons whole milk
- 1 teaspoon baking soda
- 1 large egg
- 350 g all-purpose flour
- 115 g powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
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Instructions
- Set your oven to 375°F and line a baking sheet with parchment paper or a silicon baking mat.
- Warm the molasses, honey, and sugar in a medium-sized saucepan, stirring occasionally until the sugar is dissolved.,Remove the pan from the heat and stir in the cinnamon, cardamom, ginger, white pepper, allspice, cloves, nutmeg, and salt. Let cool until just warm to the touch.,Stir in the milk, baking soda, and egg. Add the flour and stir until most of the flour is absorbed. Using your hands, knead the dough until the remaining flour is incorporated.
- Pinch off about a teaspoon of dough and roll a 1-inch ball. Place on the prepared baking sheet and repeat with the remaining dough, spacing the balls of dough 1 inch apart from each other.
- Bake for 9 to 11 minutes or until the bottoms of the cookies are just starting to brown.
- In a small bowl, stir together the powdered sugar, lemon juice, and water to make the glaze.
- Once the cookies are done, pull the pan out of the oven and brush the hot cookies with the glaze, making sure to cover as much of the tops and sides as possible. Don't worry if some of the glaze drips onto the baking sheet.,Let the cookies cool on the baking sheet until the glaze is dry to the touch. Then, move them to a rack to cool completely.,The cookies improve (the spices mellow and the texture softens) after a day or two in a sealed airtight container.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original
