A lovely little spiced German cake cookie that I saw on Anna Olson’s baking show…they also freeze beautifully, even covered in the icing sugar – enjoy!

Pfeffernusse Cookies

6 T. EACH honey AND sugar

1/4 c. EACH packed dark brown sugar AND melted butter

1 egg AND 1 egg yolk

2 c. flour AND 3/4 t. baking soda

1/2 t. EACH cinnamon, cardamom, anise seed, allspice, cloves AND black pepper

1/4 t. salt

icing sugar, for rolling the baked cookies in

Preheat the oven to 325 and line 2 large cookie sheets with parchment.  In a large bowl, whisk together the honey, both sugars, melted butter, egg and egg yolk, and in a smaller bowl, whisk together the flour, baking soda, 6 spices and salt.  Add the dry to the wet and stir until well combined – the batter will be thick.

Use a tablespoon sized cookie scoop to scoop the batter out into tidy balls and shape them in your hands to get them nice and round.  Place them on the prepared cookie sheets about 2 inches apart – they will flatten, but they won’t spread too much.  For myself and my cookie scoop sized balls, I baked them at 325 for 13 minutes and got 25 perfect cookies out of this recipe, you want them to bake until they are lightly browned.  Allow the cookies to cool on the pan and then roll them in icing sugar completely before serving (or freezing).

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