Peppernut Cookies / Pfeffernüsse ✪ MyGerman.Recipes

Ingredients

• unspecified All-Purpose Flour (for the dough, all‑purpose flour works best)
• unspecified Light Brown Sugar (adds moisture and caramel flavor)
• unspecified Granulated Sugar (sweetens the dough)
• 5 pieces Eggs (room temperature)
• 0.25 tsp Ground Cinnamon (freshly ground for best aroma)
• 0.25 tsp Ground Nutmeg (freshly ground)
• 0.25 tsp Ground Ginger (freshly ground)
• unspecified Ground Cardamom (optional, adds floral note)
• 0.25 tsp Allspice (ground)
• 0.5 tsp White Pepper (adjust to taste; half‑teaspoon used in recipe)
• 0.25 tsp Gingerbread Spice Blend (store‑bought German gingerbread spice)
• pinch Salt (enhances overall flavor)
• zest of 1 lemon Lemon Zest (use organic lemon; avoid white pith)
• unspecified Orange Zest (optional, use fresh orange peel)
• 2 tbsp Rum (adds depth to dough and glaze)
• 3 g Baker's Ammonia (traditional leavening agent for heavy doughs)
• unspecified Confectioners Sugar (for the white glaze)
• 2 tbsp Milk (gives glaze a richer white finish)
• unspecified Semi-Sweet Chocolate (for dipping the finished cookies)

Instructions

1. Beat Eggs and Incorporate Sugars

   In a large mixing bowl, beat the five eggs until foamy, then gradually add the light brown sugar and granulated sugar, mixing until fully dissolved.

   Time: PT5M

2. Prepare Citrus Zests

   Finely chop the zest of one organic lemon (yellow part only) and the zest of an orange into small pieces.

   Time: PT3M

3. Add Spices, Salt and Pepper

   Stir in ¼ tsp each of cinnamon, nutmeg, ginger, allspice, gingerbread spice blend, a pinch of salt, and ½ tsp white pepper into the egg‑sugar mixture.

   Time: PT2M

4. Incorporate Lemon Zest

   Add the lemon zest to the mixture and give a brief stir.

   Time: PT1M

5. Dissolve Baker’s Ammonia in Rum

   Measure 3 g of baker’s ammonia and dissolve it in the 2 tbsp rum; stir until fully incorporated.

   Time: PT2M

6. Combine Flour and Form Dough

   Switch to the kneading attachment, slowly add the all‑purpose flour while mixing until a soft, slightly sticky dough forms.

   Time: PT5M

7. Chill the Dough

   Cover the bowl with plastic wrap and place the dough in the refrigerator for 1 hour to firm up.

   Time: PT1H

8. Shape Cookies

   Remove the dough, divide the log into four equal pieces, roll each piece into a log, cut thick slices, roll each slice into a small log or string, then cut into hazelnut‑sized pieces and roll each piece into a sphere.

   Time: PT15M

9. Preheat Oven

   Preheat the oven to 350 °F (180 °C).

   Time: PT10M

   Temperature: 350°F

10. Bake Cookies

    Arrange the spheres on a parchment‑lined baking sheet with space between them and bake for 16–20 minutes, until they turn lightly golden.

    Time: PT18M

    Temperature: 350°F

11. Cool Cookies

    Transfer the baked cookies to a cooling rack and let them cool completely.

    Time: PT15M

12. Prepare White Glaze

    In a small bowl, whisk together confectioners sugar, a splash of rum and 2 tbsp milk until smooth; adjust milk to achieve a pourable consistency.

    Time: PT5M

13. Glaze Cookies

    Either brush the glaze over each cookie or dip the cookies, allowing excess to drip off; set glazed cookies back on parchment.

    Time: PT5M

14. Melt Chocolate

    Melt the semi‑sweet chocolate using a double boiler or in short bursts in the microwave, stirring until smooth.

    Time: PT5M

15. Chocolate Dip and Set

    Dip each glazed cookie halfway into the melted chocolate, place on wax paper, and let the chocolate harden at room temperature.

    Time: PT10M

Nutrition Facts

Calories

70

Protein

1 g

Carbohydrates

10 g

Fat

3 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will change texture)
• Instead of Light Brown Sugar: Dark Brown Sugar
• Instead of Eggs: Egg replacer (for veg)
• Instead of White Pepper: Black Pepper
• Instead of Rum: Rum extract
• Instead of Baker's Ammonia: Baking Powder (will affect texture)
• Instead of Milk: Water
• Instead of Semi-Sweet Chocolate: Dark Chocolate

Equipment Needed

• Mixing Bowl
• Hand Mixer or Stand Mixer
• Measuring Spoons
• Kitchen Scale
• Zester/Grater
• Cutting Board
• Chef’s Knife
• Parchment Paper
• Baking Sheet
• Cooling Rack
• Saucepan (double boiler)
• Wax Paper
• Spatula
• Refrigerator

Critical Steps — Do Not Skip

• Beat Eggs and Incorporate Sugars
• Combine Flour and Form Dough
• Shape Cookies
• Bake Cookies
• Glaze Cookies
• Melt Chocolate
• Chocolate Dip and Set

Chef Tips from the Video

• Use freshly ground spices for the brightest flavor.
• Weigh the baker's ammonia for consistency; a kitchen scale is recommended.
• Chill the dough thoroughly; this makes shaping much easier and improves texture.
• For a glossy chocolate finish, temper the chocolate or add a tiny pinch of vegetable oil.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 1 week.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months.

Room temperature: At room temperature in a sealed tin for up to 5 days.

Make-Ahead Tips

• The dough can be prepared up to 24 hours in advance and kept chilled.
• Glaze can be mixed a day ahead; store covered in the refrigerator.
• Chocolate coating can be applied after the cookies have fully cooled.

Frequently Asked Questions