Pfeffernüsse Cookies
Soft German spice cookies with warm holiday flavors and a powdered sugar coating. Easy to make, great for Christmas cookie trays and gifting.
Servings 24
Calories 90kcal
Ingredients
- 1¾ cups all-purpose flour
- 1¼ teaspoons ground cinnamon
- 1⅛ teaspoon baking powder
- ¾ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 6 tablespoons butter softened
- ¼ cup granulated sugar
- ¼ cup packed dark brown sugar
- 1 egg
- 1 egg white
- 2 tablespoons dark corn syrup
- ½ teaspoon vanilla extract
- ¼ cup powdered sugar
Instructions
- In a large bowl, mix the flour, cinnamon, baking powder, ginger, allspice, cardamom, cloves, baking soda, salt and pepper. Set aside.
- With a mixer on medium high, beat the butter, granulated sugar and brown sugar until the mixture looks light and fluffy. Add the eggs, egg white, corn syrup and vanilla. Switch to medium speed and beat until everything is combined.
- Turn the mixer to low and add the flour mixture a little at a time until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight.
- Heat the oven to 375°F and line baking sheets with parchment paper. Unwrap the dough and drop it by 2-teaspoon portions onto the sheets, leaving about an inch between each.
- Bake for 7 to 8 minutes, or until the edges look golden. Let the cookies cool on the sheet for 5 minutes, then move them to a rack to cool completely.
- Roll cooled Pfeffernüsse cookies in powdered sugar. Store in an airtight container or holiday cookie tin at room temperature for up to a week.
Nutrition
Calories: 90kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 67mg | Potassium: 40mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 98IU | Vitamin C: 0.02mg | Calcium: 15mg | Iron: 1mg