Professional Baker Teaches You How To Make PFEFFERNUSSE COOKIES!

Ingredients

• 6 tablespoons Honey (liquid honey)
• 6 tablespoons Granulated Sugar (white granulated sugar)
• 0.25 cup Dark Brown Sugar (packed)
• 0.25 cup Unsalted Butter (melted)
• 1 large Egg (room temperature)
• 1 large yolk Egg Yolk (separated from egg white)
• 2 cups All-Purpose Flour (sifted with spices)
• 0.75 teaspoon Baking Soda (measure accurately)
• 0.25 teaspoon Salt (fine sea salt)
• 0.5 teaspoon Ground Cinnamon (ground)
• 0.5 teaspoon Ground Cardamom (ground)
• 0.5 teaspoon Ground Cloves (ground)
• 0.5 teaspoon Ground Allspice (ground)
• 0.5 teaspoon Ground Black Pepper (freshly ground)
• 0.5 teaspoon Ground Aniseed (ground)
• 1 cup Powdered Sugar (for dusting after cooling)

Instructions

1. Measure and Melt Butter

   Measure 6 Tbsp honey, 6 Tbsp granulated sugar, ¼ cup dark brown sugar, and ¼ cup unsalted butter. Melt the butter gently in a saucepan over low heat, then set aside to cool slightly.

   Time: PT10M

2. Combine Wet Ingredients

   In a large mixing bowl whisk together the honey, both sugars, melted butter, 1 whole egg and 1 extra egg yolk until smooth and slightly pale.

   Time: PT5M

3. Sift Dry Ingredients and Spices

   Place 2 cups all‑purpose flour, ¾ tsp baking soda, ¼ tsp salt, and the six spices (½ tsp each of cinnamon, cardamom, cloves, allspice, black pepper, aniseed) into a fine mesh sieve and sift over the wet mixture.

   Time: PT5M

4. Mix Dough

   Using a spatula or mixer on low speed, stir the flour‑spice mixture into the wet ingredients just until a soft batter forms. The dough will be slightly sticky.

   Time: PT3M

5. Portion and Shape Cookies

   Line a baking sheet with parchment paper. Scoop the batter with an ice‑cream scoop (about 1 Tbsp per cookie) and roll each ball gently between your palms to smooth the surface.

   Time: PT10M

6. Bake

   Preheat the oven to 325 °F. Bake the cookies on the prepared sheet for 14‑16 minutes, until the tops are lightly golden and the cookies have risen slightly.

   Time: PT16M

   Temperature: 325°F

7. Cool and Dust

   Allow the cookies to cool on the rack for 5 minutes, then while still warm roll them in powdered sugar. Let them finish cooling completely before storing.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

18 g

Fat

5 g

Fiber

0.5 g