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Pfeffernusse Cookies

PREP TIME
25 min
COOK TIME
15 min
YIELDS
42 cookies

These little gems have a lovely spicy character to them from not just the traditional baking spices, but also black pepper. These are a great addition to a cookie tin mix. 

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Ingredients

6
tbsp honey
6
tbsp granulated sugar
¼
cup packed dark brown sugar
¼
cup unsalted butter, melted
1
large egg
1
egg yolk
2
cups all-purpose flour
¾
tsp baking soda
½
tsp EACH of ground cinnamon, cardamom, anise seed, allspice, clove, and black pepper
¼
tsp salt
Icing sugar, for rolling the baked cookies
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Directions

Step 1

Preheat the oven to 325 °F (160 °C). Line 2 baking trays with parchment paper.

Step 2

In a large mixing bowl, whisk the honey, granulated sugar, brown sugar, melted butter, egg and egg yolk. Sift the flour, baking soda, spices and salt over the sugar mixture and stir until evenly blended (the batter will be dense). Use a small ice cream scoop (#60 size), or 2 teaspoons to scoop the batter and then shape them into balls between the palms of your hands place them onto the prepared trays, leaving 2-inches (5 cm) between each. Bake for 14-16 minutes until the cookies are lightly browned. Cool the cookies on the tray and then roll them in icing sugar to coat them completely.

The cookies will keep up to 5 days in an airtight container.

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