The name "Pfeffernüsse" translates to pepper-nut, even though these cookies don't contain either.
Back in the day, "pepper" was a generic name for any type of spice, and these were were called "nuts" because they looked like nuts! Misleading names aside, I think this is the best Christmas cookie of all time.
They're soft and chewy with a thin, crisp icing and the perfect combination of warming winter spices. Pack up a tin and share these delicious cookies with family and friends!
INGREDIENTS
Cookies
- ⅓ cup white sugar
- ¼ cup packed brown sugar
- ¼ cup honey
- 1 tablespoon water
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground cayenne pepper
- ½ tablespoon kosher salt
- 1 teaspoon baking soda
- 2 tablespoons heavy cream
- 1 large egg, beaten
- 2 ½ cups all-purpose flour
Icing
- 3 cups powdered sugar
- 3 tablespoons lemon juice
DIRECTIONS
- Combine white and brown sugars in a saucepan with honey, water, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and cayenne pepper. Place over medium heat and whisk until the sugars dissolve and it just starts to simmer, 1 to 2 minutes. Immediately remove from the heat and let cool for 4 to 5 minutes.
- Add salt, baking soda, heavy cream, and egg and whisk until thoroughly combined. Add flour and stir together with a wooden spoon until everything comes together as a dough.
- Transfer dough to a piece of plastic wrap. Press into a ball and wrap tightly. Place in the refrigerator and let rest for 1 to 2 days.
- When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
- Remove dough from the refrigerator and scoop into rounded teaspoons. Roll each one into a smooth ball if desired, and place on a prepared baking sheet.
- Bake in the center of the preheated oven until cookies are perfectly dome-shaped with light golden brown bottoms, 9 to 10 minutes; don't overbake. Let cool on the pan all the way down to room temperature, 20 to 30 minutes.
- While the cookies are cooling, repeat Steps 5 and 6 to shape and bake the remaining cookies.
- Make icing by placing powdered sugar in a bowl. Stir in lemon juice, a few teaspoons at a time, until icing is very thick, but still slightly runny.
- Dip the top of each cooled cookie into the icing. Let it drip, then flip it over and place on a wire rack set over a piece of parchment paper and let harden.
NOTES
- You can substitute whole milk for heavy cream.
- Feel free to bake these right away, but for best results, let rest in the refrigerator for at least 1 day.
- If you want something a little more festive, shake some sprinkles over the cookies when the icing is still wet.
- 68 calories per cookie!
If you're a Martha Stewart fan; here is her version!
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