Pfefferkuchen

This is a German spice cookie recipe, similar to gingerbread, which I received from my mother, Sabine Muller. I have been making these for over 20 years. I looked online at other Pfefferkuchen recipes and none were like this one. I thought that I would share it with you. The literal translation is 'pepper cakes', I always ice them with a lemon glaze.

• Preparation Time: 60 mins
• Cooking Time: 20 mins
• Total Time: 1 hr 20 mins
• Calories: 86 Calories

Ingredients

• 2 eggs
• 1 ½ cups white sugar
• ½ teaspoon ground cardamom
• 3 cups all-purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• ¾ teaspoon ground cinnamon
• 6 cups all-purpose flour
• ¼ cup cocoa powder
• 1 tablespoon baking powder
• 1 tablespoon water
• 1 ½ cups honey
• 2 tablespoons baking soda
• ¾ teaspoon ground cloves
• 1 ½ teaspoons grated lemon zest
• ½ cup butter, cut into pieces
• 1 teaspoon ground anise seed
• 1 ½ cups molasses

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bring molasses, honey, and sugar to a simmer in a large saucepan over medium heat, then remove from heat and allow to cool for 30 minutes.

Step 3

Stir in anise, cardamom, ginger, nutmeg, clove, cinnamon, lemon zest, and butter. Dissolve baking soda in water, then stir into the molasses mixture. Sift together 6 cups of flour with the baking powder and cocoa powder into a large bowl. Stir in molasses mixture and eggs until smooth. Stir in remaining 3 cups flour until a stiff dough has formed.

Step 4

Divide dough into 4 pieces to make it more manageable. Roll the dough to 1/4-inch thick on a well floured surface and cut into shapes with a cookie cutter.

Step 5

Bake cookies on ungreased baking sheets 8 to 10 minutes until lightly browned around the edges. Cool completely on a wire rack.