Pfeffernüsse (German "Pepper-Nut" Christmas Cookies)

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!

• Preparation Time: 40 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 25 mins
• Calories: 68 Calories

Ingredients

• 1 teaspoon baking soda
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• 2 ½ cups all-purpose flour
• 3 tablespoons lemon juice
• ¼ cup packed brown sugar
• ¼ teaspoon ground allspice
• ⅓ cup white sugar
• ¼ teaspoon ground cloves
• 1 tablespoon water
• 2 tablespoons heavy cream
• ¼ cup honey
• ¾ teaspoon ground ginger
• ⅛ teaspoon ground cayenne pepper
• 1 large egg, beaten
• 3 cups powdered sugar
• ½ tablespoon kosher salt

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

Step 5

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.

Step 6

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.

Step 7

While the cookies are cooling, repeat Steps 5 and 6 to shape and bake the remaining cookies.

Step 8

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.

Step 9

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.