Name: Pfeffernüsse: Authentic German Christmas Spice Cookies Recipe
Total time: 1 day 1 hr 50 mins
Ingredients: 0.333 cup white sugar; 0.25 cup packed brown sugar; 0.25 cup honey; 1 tablespoon water; 1 teaspoon ground cinnamon; 0.75 teaspoon ground ginger; 0.5 teaspoon ground cardamom; 0.25 teaspoon ground nutmeg; 0.25 teaspoon ground allspice; 0.25 teaspoon ground cloves; 0.125 teaspoon ground cayenne pepper; 0.5 tablespoon kosher salt; 1 teaspoon baking soda; 2 tablespoons heavy cream; 1 large egg, beaten; 2.5 cups all-purpose flour; 3 cups powdered sugar; 3 tablespoons lemon juice

Pfeffernüsse: Authentic German Christmas Spice Cookies Recipe

Pfeffernüsse, meaning "pepper-nut," is a bit of a misnomer as these cookies contain neither pepper nor nuts! Historically, "pepper" was a general term for spices, and their appearance resembled nuts. Despite the confusing name, these are the ultimate Christmas cookies. Their soft, chewy texture, combined with a crisp icing and warm spices, makes them irresistible. Share these Pfeffernüsse cookies with your loved ones this holiday season!

Total time1 day 1 hr 50 mins

Prep time40 mins

Cook time45 mins

Yield52 cookies, 52

Instructions

In a saucepan, combine white sugar, brown sugar, honey, water, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and cayenne pepper. Heat over medium, whisking until sugars dissolve and the mixture just begins to simmer, about 1 to 2 minutes. Remove from heat and cool for 4 to 5 minutes.
Add salt, baking soda, heavy cream, and egg to the saucepan. Whisk until well combined. Gradually add flour, stirring with a wooden spoon until a dough forms.
Transfer the dough to plastic wrap, shape into a ball, and wrap tightly. Refrigerate for 1 to 2 days to allow the flavors to meld.
When ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Remove the dough from the refrigerator. Scoop dough using rounded teaspoons and roll each into a smooth ball (optional). Place the balls on the prepared baking sheets.
Bake in the preheated oven until the cookies are dome-shaped with lightly golden brown bottoms, approximately 9 to 10 minutes. Avoid overbaking. Let the cookies cool completely on the baking sheets for 20 to 30 minutes.
While the first batch cools, repeat Steps 5 and 6 to shape and bake the remaining cookies.
Prepare the icing by placing powdered sugar in a bowl. Gradually add lemon juice, a few teaspoons at a time, stirring until the icing is thick yet slightly runny.
Dip the top of each cooled cookie into the icing, allowing any excess to drip off. Place the iced cookies on a wire rack over parchment paper to harden.

Nutrition

Calories: 68 kcal

Fat Content: 0 g

Fiber Content: 0 g

Sodium Content: 82 mg

Protein Content: 1 g

Cholesterol Content: 4 mg

Carbohydrate Content: 16 g

Saturated Fat Content: 0 g

Unsaturated Fat Content: 0 g

Adjust servings

Ingredients

Instructions

Nutrition