Pfeffernüsse Spiced & Iced Cookies

Ingredients

• 2.5 tablespoons Cinnamon (ground, fresh)
• 2 teaspoons Ground Cloves
• 0.5 teaspoons Allspice
• 0.5 teaspoons Ground Coriander
• 0.5 teaspoons Ground Ginger
• 0.5 teaspoons Ground Green Cardamom
• 0.25 teaspoons Nutmeg
• 0.25 teaspoons Mace (optional, expensive; can be omitted)
• 0.25 teaspoons Ground Star Anise (substitutes for mace if unavailable)
• 2.25 cups All-Purpose Flour (sifted)
• 0.5 teaspoons Baking Soda
• 0.25 teaspoons Salt
• 0.25 teaspoons Ground White Pepper
• 0.25 cup Almond Meal (ground almonds, finely milled)
• 0.5 cup Brown Sugar (firmly packed)
• 5 tablespoons Unsalted Butter (cut into cubes, melted)
• 3 tablespoons Heavy Cream
• 0.33 cup Honey (crystallized honey works fine)
• 1 large Egg (room temperature)
• 2.5 cups Icing Sugar (powdered sugar)
• 4 tablespoons Hot Water (just boiled)

Instructions

1. Make the Lebkuchen spice blend

   Combine cinnamon, ground cloves, allspice, ground coriander, ground ginger, green cardamom, nutmeg, mace (or ground star anise) in a small bowl and stir until evenly mixed.

   Time: PT5M

2. Mix dry flour ingredients

   In a large mixing bowl, whisk together all‑purpose flour, baking soda, salt, ground white pepper, almond meal, and the prepared spice blend.

   Time: PT5M

3. Prepare the sweet butter‑cream syrup

   Place a medium saucepan over medium heat. Add the firmly packed brown sugar, unsalted butter, heavy cream, and honey. Stir continuously until the sugar fully dissolves and the mixture is smooth and glossy.

   Time: PT5M

   Temperature: Medium heat

4. Combine wet and dry mixtures, add egg

   Remove the saucepan from heat. Gradually stir the dry flour mixture into the syrup until just incorporated. Add the egg and mix until a sticky dough forms.

   Time: PT5M

5. Chill the dough

   Transfer the dough onto a sheet of plastic wrap, shape into a log, wrap tightly, and refrigerate for at least 8 hours or overnight.

   Time: PT5M

6. Shape and slice the cookies

   Remove the chilled dough from the fridge. Cut the log into ¼‑inch thick slices, then roll each slice between your hands into a ball, flatten slightly, and place on a parchment‑lined baking sheet about 1 inch apart.

   Time: PT10M

7. Bake the cookies

   Bake in a pre‑heated oven at 350°F for 15 minutes, or until the tops are lightly golden. Rotate the sheet halfway through for even color. Allow to cool on the sheet for 5 minutes, then transfer to a cooling rack.

   Time: PT15M

   Temperature: 350°F

8. Prepare the icing glaze

   In a bowl, whisk together icing sugar and hot water (4 tbsp) until smooth and glossy.

   Time: PT5M

9. Ice the cookies

   Dip each cooled cookie into the glaze, allowing excess to drip off, then set the cookie on a parchment‑lined cooling rack. Use a spatula to lift and tap off extra glaze if needed.

   Time: PT5M

10. Let the icing set

    Allow the glazed cookies to sit at room temperature overnight so the icing fully hardens.

    Time: PT0M

Nutrition Facts

Calories

160

Protein

3 g

Carbohydrates

25 g

Fat

6 g

Fiber

1 g

Ingredient Substitutions

• Instead of Cinnamon: ground cassia
• Instead of Ground Cloves: ground allspice (use less)
• Instead of Allspice: ground cloves + cinnamon
• Instead of Ground Coriander: ground cumin (use less)
• Instead of Ground Ginger: ground fresh ginger (dry)
• Instead of Ground Green Cardamom: ground cardamom seeds
• Instead of Nutmeg: ground mace
• Instead of Mace: ground nutmeg
• Instead of Ground Star Anise: whole star anise, ground
• Instead of All-Purpose Flour: bread flour (slightly higher protein)
• Instead of Baking Soda: baking powder (use 1.5x)
• Instead of Salt: sea salt
• Instead of Ground White Pepper: ground black pepper (use less)
• Instead of Almond Meal: ground hazelnuts, additional flour
• Instead of Brown Sugar: dark muscovado sugar
• Instead of Unsalted Butter: margarine (use unsalted)
• Instead of Heavy Cream: half‑and‑half (less rich)
• Instead of Honey: maple syrup
• Instead of Egg: egg replacer (1 tbsp flaxseed + 3 tbsp water)
• Instead of Icing Sugar: confectioners' sugar

Equipment Needed

• Small Bowl
• Mixing Bowl
• Medium Saucepan
• Wooden Spoon
• Measuring Cups and Spoons
• Plastic Wrap (Saran Wrap)
• Baking Sheet
• Parchment Paper
• Cooling Rack
• Spatula
• Oven
• Whisk (optional)

Critical Steps — Do Not Skip

• Melting butter, brown sugar, cream, and honey into a smooth syrup
• Incorporating the dry spice‑flour mixture into the hot syrup
• Chilling the sticky dough overnight
• Baking until lightly golden without over‑browning
• Dipping cookies into the hot glaze before it sets

Chef Tips from the Video

• Use unsalted butter so you can control the salt level precisely.
• For extra flavor, toast the almond meal lightly before adding to the dry mix.
• A pinch of orange zest in the glaze adds a subtle citrus note that complements the spices.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

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

Room temperature: At room temperature in a sealed tin for up to 3 days.

Make-Ahead Tips

• Prepare the spice blend and store in an airtight jar for up to 6 months.
• The dough can be chilled up to 3 days before shaping.
• Baked cookies can be stored unglazed and iced later.

Frequently Asked Questions