German Pfeffernuesse Recipe
896kcal
Ingredients
- 4 teaspoons Lebkuchengewürz
- 3 tablespoons heavy cream
- 1 cup molasses
- 1/2 cup honey pure
- 1/2 cup shortening
- 5 tablespoons butter unsalted
- 2 eggs large
- 4 cups all-purpose flour
- 1/4 cup almond meal
- 1/2 cup white sugar
- 1/2 cup brown sugar packed
- 1/4 teaspoon white pepper finely ground
- 2 teaspoons anise extract
- 2 teaspoons cinnamon ground
- 1 ½ teaspoons cardamom ground
- 1 ½ teaspoons baking soda
- 1 teaspoon cloves ground
- 1 teaspoon nutmeg ground
- 1 teaspoon ginger ground
- 1 teaspoon black pepper ground
- ½ teaspoon salt
- 3-4 tablespoons hot water less water will result in a thicker & whiter glaze
- 2 1/2 cups powdered sugar
Equipment
- Mixing bowls
- whisk
- Measuring cups and spoons
- Large baking sheets
- Parchment paper
- Wire rack
- small mixing bowl
Method
Preparing the Dough:
- a. In a large mixing bowl, combine Lebkuchengewürz, heavy cream, molasses, honey, shortening, unsalted butter, and eggs.
- b. Mix the ingredients together until well combined.
- c. In a separate bowl, whisk together all-purpose flour, almond meal, white sugar, brown sugar, finely ground white pepper, anise extract, ground cinnamon, ground cardamom, baking soda, ground cloves, ground nutmeg, ground ginger, ground black pepper, and salt.
- d. Gradually add the dry ingredient mixture to the wet ingredients, stirring until a dough forms.
- e. Once the dough is mixed, cover it with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
Shaping the Cookies:
- a. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- b. Take out the chilled dough from the refrigerator.
- c. Pinch off small portions of the dough and roll them into 1-inch balls.
- d. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- e. Flatten the dough balls slightly with the bottom of a glass or your fingers.
Baking the Pfeffernuesse:
- a. Put the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookies are firm to the touch.
- b. Remove the cookies from the oven and let them cool on the baking sheets for a few minutes.
- c. Transfer the cookies to a wire rack to cool completely.
Preparing the Glaze:
- a. In a small mixing bowl, combine powdered sugar and hot water.
- b. Stir the mixture vigorously until a smooth glaze forms. Adjust the consistency by adding more powdered sugar or water as needed.
Glazing the Cookies:
- a. Dip each cooled Pfeffernuesse cookie into the glaze, allowing any excess to drip off.
- b. Place the glazed cookies back on the wire rack to allow the glaze to set.
Serving and Storing:
- a. Once the glaze has hardened, transfer the German Pfeffernuesse cookies to a serving platter.
- b. Serve them as a delightful holiday treat or package them as gifts.
- c. Store any leftovers in an airtight container at room temperature for up to 1 week.
Nutrition
Calories896kcalCarbohydrates162gProtein9gFat26gSaturated Fat10gPolyunsaturated Fat4gMonounsaturated Fat8gTrans Fat2gCholesterol66mgSodium447mgPotassium748mgFiber3gSugar112gVitamin A364IUVitamin C0.3mgCalcium137mgIron6mg
Notes
Use a cookie scoop or melon baller to portion out the dough for consistent cookie sizes.
Flatten the dough balls slightly before baking to ensure even baking.
If the dough is sticky, lightly dust your hands with flour when rolling the balls.
Dust the bottom of the glass or your fingers with flour to prevent sticking when flattening the dough.
If you prefer a spicier flavor, you can increase the amount of ground black pepper in the recipe.
Sift the powdered sugar for the glaze to ensure a smooth and lump-free consistency.