Martha Stewart's German Spice Cookies (Pfeffernusse)

Ingredients

• 2.25 cups All-Purpose Flour (unbleached, sifted)
• 0.25 teaspoon Black Pepper (freshly ground)
• 0.75 teaspoon Ground Cinnamon
• 0.25 teaspoon Ground Cloves (use sparingly, very strong)
• 0.5 teaspoon Ground Allspice
• 0.25 teaspoon Baking Soda
• 0.5 teaspoon Nutmeg (freshly grated, about half a large nutmeg)
• 1 stick Unsalted Butter (softened, cut into cubes)
• 0.75 cup Light Brown Sugar (packed tightly)
• 0.25 cup Unsulfured Molasses (spray cup with vegetable spray for easy measuring)
• 0.5 teaspoon Vanilla Extract
• 1 large Egg
• 3.5 cups Confectioners Sugar (for glaze)
• 0.33 cup Whole Milk
• 0.25 teaspoon Kirsch (for glaze, adds subtle cherry flavor)
• 1 teaspoon Pink Peppercorns (lightly crushed, garnish while glaze is wet)
• 0.5 teaspoon Kirschwasser (optional gold luster) (adds gold color if desired)

Instructions

1. Combine Dry Ingredients

   Sift 2¼ cups of all‑purpose flour into a large bowl. Add ¼ tsp ground black pepper, ¾ tsp ground cinnamon, ¼ tsp ground cloves, ½ tsp ground allspice, ¼ tsp baking soda, and ½ tsp freshly grated nutmeg. Stir to distribute evenly.

   Time: PT5M

2. Cream Butter and Sugars

   In another bowl, cream 1 stick softened unsalted butter with ¾ cup packed light brown sugar until light and fluffy, about 3–4 minutes.

   Time: PT5M

3. Add Molasses, Vanilla, and Egg

   Add ¼ cup unsulfured molasses, ½ tsp vanilla extract, and 1 large egg to the butter‑sugar mixture. Beat until just combined.

   Time: PT2M

4. Incorporate Dry Ingredients

   Gradually add the dry‑spice mixture to the wet ingredients, mixing on low speed until a soft dough forms. Do not over‑mix.

   Time: PT3M

5. Shape Cookies

   Using a 1‑teaspoon cookie scoop, portion the dough onto a parchment‑lined baking sheet, rolling each scoop into a smooth ball. Space them about 2 inches apart. You should get roughly 60 cookies (about 3 trays).

   Time: PT10M

6. Bake

   Bake in a preheated 350°F oven for 15 minutes, or until the edges are lightly golden and the centers are set.

   Time: PT15M

   Temperature: 350°F

7. Cool Slightly

   Remove the sheet from the oven and let the cookies cool on the sheet for 5 minutes, then transfer to a cooling rack to cool completely.

   Time: PT5M

8. Prepare Kirsch Glaze

   In a small bowl whisk together 3½ cups confectioners sugar, ⅓ cup whole milk, ¼ tsp kirsch, and a pinch of salt until smooth and thick enough to coat the cookies.

   Time: PT5M

9. Glaze and Garnish

   Dip each cooled cookie into the glaze, letting excess drip off, then place back on the rack. While the glaze is still wet, sprinkle a few lightly crushed pink peppercorns on each cookie. For an optional gold accent, drizzle a tiny amount of kirschwasser over the glaze.

   Time: PT5M

Nutrition Facts

Calories

55

Protein

1 g

Carbohydrates

10 g

Fat

2 g

Fiber

0.2 g