Traditional Pfeffernüsse Cookies

Lebkuchengewürtz (German Gingerbread Spice Mix)

2 tsp Whole Cloves; ground

0.50 tsp Whole Allspice; ground

0.50 tsp Whole Coriander; ground

0.50 tsp Whole Cardamon; groundSeeds removed from pods. Pods discarded.

0.50 tsp Whole Star Anise; ground

0.25 tsp Whole Nutmeg; grated

2.50 tbsp Ground Cinnamon

0.50 tsp Dried Ground Ginger

0.25 tsp Ground Mace

Cookie Batter

2.25 cups All-Purpose Flour

0.50 tsp Salt

3.50 tsp Homemade Lebkuchengewürz From above

0.25 tsp White Pepper

0.25 cup Almond Meal

0.50 cup Packed Brown Sugar

0.33 cup Honey

5 tbsp Unsalted Butter

3 tbsp Heavy Cream

1 Egg

Cookie Glaze

2.50 cups Powdered Sugar

4 tbsp WaterLess water will result in a thicker and whiter glaze when dried.

Making the Lebkuchengewürz

In pestle & mortar, measure out the amounts listed for the "whole" spices; Cloves, Allspice, Coriander, Cardamom, Star Anise.

Using microplane, grate nutmeg into mortar. Using the pestle, grind the remaining whole spices into a fine powder.

Add remaining pre-ground spices (cinnamon, mace, and ginger) to mortar. Mix everything together and set aside. It will make more than what is needed for this recipe.

Cookie Dough

In a small bowl, whisk together flour, baking soda, salt, Lebkuchengewürz, white pepper, and almond meal. Set aside.

In a medium sauce pan over medium heat, combine brown sugar, honey, butter, and heavy cream until melted. Remove from heat and allow to cool for 5 minutes.

Once cooled, stir in flour mix. Once incorporated, add egg until dough has a glossy sheen. IT WILL BE STICKY!

Lay out some plastic wrap. Turn dough out onto wrap. Wrap dough tightly and refrigerate overnight or up to 2 days.

Preheat oven to 350°F

Work quickly, as dough becomes stickier as it warms.

Remove dough from plastic wrap. Roll into two strands about 3/4" thick. Slice into pieces about 1" thick. Roll into balls.

On lined cookie sheet (aluminum foil or silicon mat), place cookies on sheet and bake for about 15 minutes. Transfer to wire rack to cool completely.

Cookie Glaze

Combine sugar and water until desired consistency. Less water will make thicker and white glaze.

Take cooling racks with cookies on top and place rack on cookie sheets. Either dip tops of cookies into glaze and return to cookie sheet or pour glaze over tops of cookies.

Grate some whole nutmeg on top of glaze before it hardens.

Store in airtight container. Flavor develops stronger over time...if they can last that long!

Makes about 40+ cookies.

Print Options:

Traditional Pfeffernüsse Cookies