Chef Eve’s Pfeffernussen Cookies
Servings: 24 2″ cookies
I'm in love with these cookies because they remind me of eating them at my childhood best friend’s house. My best friend's Aunt sent them from Germany every year, and I always looked forward to eating them!
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Ingredients
Cookies
- 3 Tbsp molasses (60g)
- 3 Tbsp honey (60g)
- 2 oz unsalted butter (56g)
- 1 egg
- ½ tsp vanilla extract (or seeds from ¼ of a bean)
- 2½ cups all-purpose flour (300g)
- ⅓ cup granulated sugar (80g)
- ⅓ cup light brown sugar (55g)
- ½ tsp ground allspice
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp ginger
- ½ tsp anise
- 1 tsp ground cinnamon
- ¾ tsp baking soda
- ½ tsp ground white pepper
- ¼ tsp kosher salt
Glaze
- 1 cup powdered sugar (120g)
- 2 Tbsp rum more or less, as needed
Instructions
Cookies
- Place the molasses, honey, butter and vanilla in a small pot and cook on medium heat until just before a simmer. Remove from heat and stir in the egg.
- Whisk your dry ingredients in a medium-sized bowl. Slowly stir the dry ingredients into the butter mixture. Place the dough on a clean surface and knead for a few seconds until smooth.
- Chill the dough for a minimum of one hour (longer is ok and will help the flavor from the spices to bloom!).
- Preheat your oven to 325°F. Line two cookie sheets with parchment paper. Roll the dough into 24 balls and place on cookie sheets (they double in size, so space them an inch apart). Bake for 20 minutes.
Glaze
- To make the glaze, whisk 1 Tbsp of rum into the powdered sugar. Add more rum, one teaspoon at a time, until it resembles the thickness of whole milk.
- Dunk fully cooled cookies into the glaze and place on a cooling rack. Once the glaze is set, these cookies will last up to two weeks.
