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  • Writer's pictureErin

Pfeffernuss Cookies

Hungry for more? This recipes was featured in a podcast episode!



 

Cookies coated in an icing sugar glaze with snowflake sprinkles and  cinnamon sticks

These German spiced cookies with a sweet glaze give us all the seasonal feels. We've used the best parts of two cookie recipes to come up with this one. And we've also included a spice mixture that can be used to add great flavour to all your seasonal baking.

Prep Time: 30 min

Additional Time: Chill dough overnight

Cook time: 15 min

Yield: 40-50 cookies


Ingredients


Spice Mixture

  • 1 tbsp ground cinnamon

  • 1 tsp ground cloves

  • 1/4 tsp ground allspice

  • 1/4 tsp ground cardamom

  • 1/4 tsp ground ginger

  • 1/4 tsp ground coriander

  • 1/8 tsp ground nutmeg

Cookie Dough

  • 2 1/4 cup all-purpose flour

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/4 tsp white pepper

  • 4 tsp spice mixture

  • 1/4 cup ground almond

  • zest of 1 lemon

  • 1/2 cup brown sugar

  • 1/3 cup honey

  • 5 tbsp unsalted butter

  • 3 tbsp half & half cream

  • 1 egg

Cookie Glaze

  • 2 cup icing sugar

  • 2-3 tbsp hot water

Directions


Spice Mixture

  1. Mix all the spices together. Keep in a sealed jar for future use, now you've got a pre-mixed gingerbread spice!

Cookies

  1. In a large bowl combine flour, baking soda, salt, pepper, spices, almond meal and zest of a lemon. Set aside.

  2. In a medium saucepan, add brown sugar, honey, butter and cream. Melt on medium-low heat and stir until all the sugar has dissolved. Remove from heat and let sit for 5 min.

  3. Add the wet ingredients to the dry ingredients and mix just until no dry flour remains.

  4. Add in the egg and stir until fully incorporated and the dough is shiny and sticky.

  5. Divide the dough into two portions. Wrap in wax paper and place in a sealed container in the fridge for 4 hrs or overnight.

  6. Pre-heat oven to 350F

  7. Remove one portion of dough and roll into a long rope about 3/4-inch thick. Then slice into 3/4-inch pieces. Roll each piece into a ball and place on a parchment lined baking sheet.

  8. Bake for 15 min, until slightly browned. Remove and allow to cool completely.

Cookie Glaze

  1. Stir together icing sugar and hot water. You want this glaze to be fairly thick. Adjust the icing sugar and water amounts to make your desired consistency.

  2. Dip each cookie in the glaze and then allow it to set on a cooling rack.

  3. Once the glaze has hardened, the cookies can be stored in a resealable container.

Zhuzh it up!

  • Start with whole spices and grind them yourself in a coffee grinder. This will give your cookies a stronger flavour! Use this pre-mixed spice in any pumpkin or gingerbread recipe.

  • If you are strapped for time, cool the dough for 30 min in the freezer before rolling it into ropes.

  • Be patient and plan ahead to make this cookie; the longer the dough and cookies rest, the more flavourful they become!

This amazing recipe was adapted from the Daring Gourmet Website:

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