Pfeffernüsse Spice Cookies

Print Recipe

5 from 9 votes

Traditional holiday cookies popular in the Netherlands, Germany and Denmark.

Prep Time20

Cook Time10

Chilling Dough30

Total Time1

Course: Cookies, Dessert

Cuisine: European

Keyword: cookies, holiday, spice

Servings:

Calories: 98kcal

Author: Tricia

Ingredients

For the cookie dough:

2 ½ cups all-purpose flour (325g)
½ teaspoon salt
1 teaspoon ground cinnamon
¾ teaspoon ground cardamom
½ teaspoon ground ginger
¼ teaspoon ground white pepper
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ teaspoon fresh grated nutmeg
⅓ cup sliced almonds, finely ground (or almond meal/flour) (30g)
⅓ cup candied ginger, minced (60g)
1 large egg, cold
2 tablespoons cold milk
⅓ cup unsulphured molasses, not blackstrap (115g)
⅓ cup honey (115g)
¼ cup light brown sugar, packed (55g)
2 tablespoons unsalted butter (30g)
1 teaspoon baking soda

For the glaze:

2 ½ cups powdered sugar (265g)
1 ½ tablespoons hot water, more or less for desired consistency
2 tablespoons fresh lemon juice

Instructions

To prepare the cookies:

In a medium bowl whisk together the flour, salt, spices and ground almonds until blended. Add the candied ginger and stir to combine.
In a small bowl whisk together the egg and 2 tablespoons cold milk. Set aside.
In a medium saucepan combine the molasses, honey, brown sugar and butter. Warm over medium heat, stirring occasionally, until the sugar is dissolved. Remove from the heat and add the baking soda. Blend until combined.
Pour the warm honey and molasses mixture into the flour mixture and stir until most of the flour is absorbed. Add the egg and milk mixture and stir, using a wooden spoon, or stiff spatula, until blended. Refrigerate the cookie dough for 20 to 30 minutes.
While the cookie dough is chilling, preheat oven to 375°F. Line a baking sheet with parchment paper.
Using a small cookie scoop, roll the dough into 1-inch balls. Place on the prepared baking sheet. Repeat spacing the dough balls 1-inch apart.
Bake for 9 to 12 minutes or until the bottom of the cookies are just starting to brown. Do not overbake.
Remove to a wire rack to cool completely.

To prepare the glaze:

In a small deep bowl, combine the powdered sugar, hot water and lemon juice. Whisk until blended. Place one cookie on the tines of a fork. Holding the cookie, and fork, over the bowl of icing, spoon some of the glaze over the top of the cookie allowing the excess to drip back into the bowl. Place the iced cookie on a wire rack to set.
Once dry, store the cookies in an airtight container at room temperature.
Freeze dried cookies, well wrapped, for up to 30 days.

Notes

Optional: Roll the hot cookies in powdered sugar in place of the lemon glaze.
You may need additional glaze to ice all the cookies depending on how thick you make it. I recommend making one recipe of the glaze, then another half recipe if needed. The icing hardens quickly. Thin the icing if needed with a teaspoon of hot water.
Substitute candied orange peel or candied lemon peel in place of the ginger, if desired.
Freeze the cookies, well sealed in an airtight container, for up to 30 days.
Pfeffernüsse inspired by recipes on Simply Recipes, food.com, America’s Test Kitchen and Saveur.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition