"Pfeffernüsse Spice Cookies Recipe

By RoketJSquerl

Ingredients

• For the glaze:
• 1/4 cup (70 g) dark molasses (not blackstrap)
• 1/4 cup (70 g) honey
• 6 tablespoons (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 tablespoon whole milk, cold from the refrigerator
• 1 teaspoon baking soda
• 1 large egg, cold from the refrigerator
• 2 1/2 cup (350 g) all-purpose flour
• 1 cup (115 g) powdered sugar, sifted
• 1 tablespoon lemon juice
• 1 tablespoon water
• Special equipment:
• Silpat, or other silicon baking mat
• Pastry brush

Details

Adapted from simplyrecipes.com

Preparation

Step 1

Method
1 Preheat your oven to 375ºF and line a baking sheet with parchment paper or silicon baking mat.
2 Make the cookie dough: Warm the molasses, honey, and sugar in a medium-sized saucepan, stirring occasionally, until the sugar is dissolved.
Remove the pan from heat and stir in the spices and salt. 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.
Pfeffernüsse Spice Cookies Pfeffernüsse Spice Cookies Pfeffernüsse Spice Cookies Pfeffernüsse Spice Cookies
3 Shape the cookies: 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.
Pfeffernüsse Spice Cookies
4 Bake in the oven for 9 to 11 minutes, or until the bottom of the cookies are just starting to brown.
5 Stir together the powdered sugar, lemon juice, and water to make the glaze.
6 Glaze the cookies: Once the cookies are done baking, 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 to a cooling rack. The cookies improve (the spices mellow and the texture softens) after a day or two in a sealed airtight container.