Description
These Pfeffernusse cookies offer a tender, chewy alternative to the traditionally hard German spice ball. Infused with a complex blend of dark molasses, honey, and white pepper, they are finished with a delicate lemon glaze that keeps them fresh and soft for over a week.
Ingredients
- 1/2 cup dark molasses (not blackstrap)
- 1/4 cup honey
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/2 tsp white pepper
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 2 tbsp cold milk
- 1 tsp baking soda
- 1 large egg
- 2.5 cups (350g) all-purpose flour
- 1 cup powdered sugar
- 1 tbsp lemon juice
- 1 tbsp water
Instructions
- In a medium-sized saucepan over low heat, combine the dark molasses, honey, and granulated sugar, stirring occasionally until the sugar has dissolved and the mixture is smooth.
- Remove from heat and immediately stir in the cinnamon, cardamom, ginger, white pepper, allspice, cloves, nutmeg, and salt; let cool until warm to the touch.
- Stir in the cold milk, baking soda, and egg, noting that the mixture may foam slightly as it reacts.
- Add the flour and stir with a sturdy spoon until mostly absorbed, then finish kneading the thick dough by hand until smooth.
- Shape the dough into 1-inch (2.5 cm) balls and place them on a lined baking sheet one inch apart.
- Bake at 375°F (190°C) for 9 to 11 minutes until the bottoms are barely browned, then immediately brush with a glaze made of whisked powdered sugar, lemon juice, and water.
Notes
For the best texture, avoid the temptation to over-bake these cookies; they should still feel slightly soft on top when removed from the oven. If your kitchen environment is particularly dry, storing these with a slice of apple in the container will help maintain their signature chewy crumb through the holiday season.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: German