Pfeffernüsse • German Peppernut Cookies
These Pfeffernüsse • German Peppernut Cookies are just fabulous! These traditional sweet treats are certainly a must bake for the Holidays…
Ingredients
COOKIES
- 2 1/4 cups unbleached all-purpose flour
- 1/4 cup almond meal (substitute almond flour) see Recipe
- 1 1/2 tbsp. lebkuchengewürz (German gingerbread spice) see Recipe
- 1 tsp. baking soda
- 1/2 tsp. freshly ground mixed peppercorns
- 1/4 tsp. ground Himalayan pink salt
- 3/4 cup brown sugar
- 1/4 cup blackstrap molasses tips & tricks
- 1/2 cup unsalted butter, room temperature
- 1 large free-range egg, room temperature
- 1/2 tsp. pure vanilla extract
GLAZE
- 3 cups confectioners' sugar, sifted tips & tricks
- 3 to 4 tbsp. milk, or as needed
Directions
COOKIES
- In a bowl, combine flour, almond meal, German gingerbread spice, baking soda and salt; whisk until blended and set aside.
- In the bowl of a stand mixer, add sugar, molasses, and butter. Using the paddle attachment, process on medium speed until mixed, cleaning the sides and the bottom of the bowl.
- Add egg and vanilla extract; process until blended.
- Working in batches, add flour mixture and mix on low speed until just combined before adding more.
- Place a piece of plastic wrap on top, making sure to touch the surface, and chill for 1 hour.
- Preheat oven to 350ºF and place parchment paper on baking sheets; set aside
- Using a 1 to 1 ½-tablespoon portion scoop, take some batter, level it out to create a dome and place the flat side on the prepared baking sheets. When all formed, roll each of them between hands to make them into balls.
- Transfer to the preheated oven and bake for 15 minutes, rotating the baking sheets halfway through cooking.
- Remove from the heat and let them rest for 5 minutes before transferring them onto a wire rack; allow the cookies to cool completely before icing.
GLAZE
- Combine confectioners' sugar and milk in a bowl until the mixture turns into a smooth but also thick consistency, enough to stick to the cookies.
- Working with one at a time, drop a cookie into the icing and, using two forks, flip it until well coated before lifting to remove any excess glaze.
- Transfer the coated cookie on a wire rack sitting on a baking sheet lined with parchment paper.
- Let the cookies dry completely for 8 to 24 hours before storing them. Makes 4 dozen.