German Spice Cookies (Pfeffernüsse)
Recipe GLPR12592aaefb8d0c
These traditional German spice cookies are fragrant with warming spices like cinnamon, cloves, cardamom, and black pepper, combined with honey and molasses for depth. Candied lemon peel and ground almonds add brightness and texture. The cookies are finished with a sweet rum-infused confectioners' sugar glaze, creating a tender crumb with a crisp exterior.
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Ingredients
½ cup Honey
⅓ cup Unsulfured molasses
2 tbsp Butter
2 Eggs
2 cups Whole wheat pastry flour
½ cup Candied lemon peel, finely chopped
⅓ cup Ground almonds
¾ tsp Freshly ground cinnamon
¾ tsp Freshly ground black pepper
¾ tsp Freshly ground cloves
¾ tsp Freshly ground cardamom
½ tsp Baking powder
2 tbsp Vegetable oil
1 cup Confectioners' sugar, sifted
1½ tbsp Light rum
Directions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a small saucepan, gently warm the honey, molasses, and butter together over low heat, stirring occasionally, until the butter is melted and the ingredients are combined. Remove from heat and let cool to room temperature for about 5 minutes.
In a large mixing bowl, whisk together the eggs at room temperature until well combined. Stir in the cooled honey mixture until fully blended.
In a separate bowl, whisk together the whole wheat pastry flour, baking powder, cinnamon, black pepper, cloves, and cardamom until evenly distributed.
Add the ground almonds and finely chopped candied lemon peel to the dry ingredients, tossing gently to combine.
Pour the vegetable oil into the egg and honey mixture and stir well. Fold in the dry ingredients until just combined, forming a stiff dough.
Using a teaspoon or small cookie scoop, drop rounded portions of dough onto the prepared baking sheets, spacing them about 1 inch apart.
Bake for 12 to 15 minutes, until the cookies are set and the edges are lightly golden brown.
Remove the baking sheets from the oven and let the cookies cool on the pan for 2 minutes, then transfer to a wire rack to cool completely.
Once cooled, prepare the glaze by whisking together the sifted confectioners' sugar and light rum in a small bowl until smooth and pourable. Drizzle the glaze over each cookie or dip the tops into the glaze, allowing excess to drip off.
Place the glazed cookies on a wire rack or parchment paper to set for about 30 minutes before serving or storing in an airtight container.
