Pfeffernüsse Cookies

Ingredients

• 2.5 cups All-Purpose Flour (sifted)
• 0.5 teaspoon Salt (fine table or kosher salt)
• 1 teaspoon Ground Cinnamon
• 0.75 teaspoon Ground Cardamom
• 0.5 teaspoon Ground Ginger
• 0.25 teaspoon White Pepper
• 0.5 teaspoon Allspice
• 0.25 teaspoon Ground Cloves
• 0.25 teaspoon Ground Nutmeg
• 30 grams Almond Flour (finely ground)
• 60 grams Candied Ginger (chopped very small)
• 1 large Egg (room temperature)
• 2 tablespoons Whole Milk (or half-and-half)
• 0.66 cup Honey (liquid, preferably mild flavor)
• 0.25 cup Brown Sugar (packed, dark brown)
• 2 tablespoons Unsalted Butter (softened, cut into cubes)
• 1 teaspoon Baking Soda
• 2.5 cups Powdered Sugar (sifted)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1.5 tablespoons Hot Water (adjust to reach desired glaze consistency)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together 2½ cups flour, ½ tsp salt, 1 tsp cinnamon, ¾ tsp ground cardamom, ½ tsp ground ginger, ¼ tsp white pepper, ½ tsp allspice, ¼ tsp ground cloves, and ¼ tsp ground nutmeg until evenly distributed.

   Time: PT2M

2. Add Almond Flour

   Stir in 30 g almond flour and whisk until fully incorporated.

   Time: PT1M

3. Coat Candied Ginger

   Add 60 g chopped candied ginger to the dry mixture, tossing until each piece is coated with flour.

   Time: PT2M

4. Melt Wet Ingredients

   In a saucepan over medium‑low heat, combine 2⁄3 cup honey, ¼ cup packed brown sugar, and 2 tbsp unsalted butter. Stir constantly until the mixture is smooth and the sugar has dissolved.

   Time: PT5M

5. Add Baking Soda

   Remove the saucepan from heat and stir in 1 tsp baking soda; the mixture will foam slightly.

   Time: PT0M30S

6. Mix Egg and Milk

   In a small bowl whisk together 1 large egg and 2 tbsp whole milk (or half‑and‑half) until smooth.

   Time: PT1M

7. Combine Wet and Dry

   Pour the honey‑butter mixture into the dry ingredients, add the egg‑milk mixture, and stir until just combined. The dough will look slightly crumbly.

   Time: PT2M

8. Rest the Dough

   Wrap the dough tightly in plastic wrap and let it rest at room temperature for 30 minutes.

   Time: PT30M

9. Preheat Oven

   Preheat the oven to 375°F (190°C).

   Time: PT10M

   Temperature: 375°F

10. Form Cookie Balls

    Scoop the rested dough and roll into 1‑inch (about 2.5 cm) balls. Place them on a parchment‑lined baking sheet, spacing about 1 inch apart.

    Time: PT5M

11. Bake Cookies

    Bake for 8–9 minutes, or until the edges are set and the tops are lightly golden. Rotate the sheet halfway through for even color.

    Time: PT9M

    Temperature: 375°F

12. Cool Cookies

    Remove the sheet from the oven and let the cookies cool on the sheet for 2 minutes, then transfer to a cooling rack to cool completely.

    Time: PT5M

13. Prepare Lemon Glaze

    In a small bowl whisk together 2½ cups powdered sugar, 2 tbsp fresh lemon juice, and 1½ tbsp hot water until smooth. Adjust with a little more water if the glaze is too thick.

    Time: PT5M

14. Ice the Cookies

    Dip each cooled cookie into the glaze, let excess drip off, place back on the parchment sheet, and allow the glaze to harden.

    Time: PT5M

15. Store

    Once the glaze is set, store cookies in an airtight container at room temperature for up to 3 weeks, or freeze for up to 30 days.

    Time: PT0M

Nutrition Facts

Calories

85

Protein

2 g

Carbohydrates

14 g

Fat

3 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Gluten-Free Flour Blend
• Instead of Ground Cinnamon: Ground Ceylon Cinnamon
• Instead of Ground Cardamom: Ground Mace
• Instead of Ground Ginger: Fresh Grated Ginger (use less)
• Instead of White Pepper: Black Pepper (use half amount)
• Instead of Almond Flour: Ground Almonds (processed in food processor)
• Instead of Candied Ginger: Crystallized Ginger
• Instead of Egg: Egg Substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Whole Milk: Half-and-Half, Plant-Based Milk (unsweetened)
• Instead of Honey: Maple Syrup, Agave Nectar
• Instead of Brown Sugar: White Sugar + Molasses
• Instead of Unsalted Butter: Margarine, Coconut Oil (solid)
• Instead of Powdered Sugar: Confectioners' Sugar
• Instead of Lemon Juice: Lime Juice

Equipment Needed

• Large Mixing Bowl
• Small Mixing Bowl
• Whisk
• Saucepan
• Spatula or Wooden Spoon
• Measuring Cups and Spoons
• Baking Sheet
• Parchment Paper
• Cooling Rack
• Plastic Wrap (Saran Wrap)
• Oven
• Small Bowl for Glaze
• Cookie Scoop or Spoon (optional)

Critical Steps — Do Not Skip

• Melt honey, brown sugar, and butter without boiling.
• Rest the dough for 30 minutes to hydrate flour.
• Watch the cookies closely after 7 minutes to avoid over‑baking.
• Adjust glaze consistency with hot water as needed.

Chef Tips from the Video

• Toast the almond flour lightly for extra nutty flavor before adding.
• Use parchment paper to prevent sticking and for easy cleanup.
• If you prefer a less spicy cookie, reduce the white pepper to a pinch.
• For a glossy finish, dip the glazed cookies in a thin layer of melted chocolate after the lemon glaze has set.

Troubleshooting

Storage

Refrigerator: Not required; store at room temperature in an airtight container.

Freezer: Up to 30 days in a freezer‑safe airtight container.

Room temperature: Up to 3 weeks in an airtight container.

Make-Ahead Tips

• The dough can be wrapped and refrigerated for up to 2 days before shaping.
• Glaze can be prepared ahead and stored covered at room temperature for a few hours.
• Cookies keep well for weeks; freeze extra batches and thaw at room temperature before serving.

Frequently Asked Questions