German Pfeffernuesse
I’ve made these spicy cookies before using other recipes, and they were delicious, but a little more flat. This is my German Mother-in-Law’s recipe, and it makes them into the more traditional ball shape. She bakes them a bit longer so that they’re more firm/dry, but I like them a bit more fluffy.
PrintGerman Pfeffernuesse
These spicy German Pfeffernuesse cookies are covered in a crisp sugar glaze. They go perfectly with a cup of coffee or tea.
- Prep Time: 15 minutes plus chilling
- Cook Time: 12-14 minutes per sheet
- Total Time: 0 hours
- Category: Holiday
- Method: Baking
Ingredients
3/4 Cup Light Molasses
1/2 Cup Softened Butter
2 Large Eggs
1/2 Cup Granulated Sugar
1-1/2 Teaspoons Ground Cinnamon
1/2 Teaspoon Ground Nutmeg
Dash of Ground Black Pepper
4-1/4 Cup All-Purpose Flour
1-1/4 Teaspoons Baking Soda
1/2 Teaspoons EACH Ground Cloves and Ground Cardamom
Glaze:
2-1/2 Cups Confectioners Sugar
1 Teaspoon Lemon Juice
1-2 Egg Whites, Beaten
Instructions
In a saucepan, combine the molasses and butter. Over low heat, cook and stir until the butter melts. Cool to room temperature.
Beat the eggs and add to the molasses mixture. In a separate bowl, combine the flour, sugar, and spices. Stir into the molasses mixture and chill for several hours.
Shape the mixture into small balls (I use a candy scoop) and place on a parchment-lined baking sheet.
Bake for 12-14 minutes in a preheated 375 degree oven.
To make the glaze, stir all ingredients together, thinning with a bit of hot water, if the mixture is too thick.
Dip the cooled cookies in the glaze and let dry.
Store in an airtight container.
