Pfeffernusse Cookies
Pfeffernusse Cookies
Try this quick and easy cookie recipe from Bake With Anna Olson.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 25 minutes
  • Cooking Time 15 minutes
  • Yield 42 servings
  • 6 tablespoons Honey
  • 6 tablespoons granulated Sugar
  • ¼ cup packed Dark Brown Sugar
  • ¼ cup unsalted Butter, melted
  • 1 large Egg
  • 1 Egg yolk
  • 2 cups All-purpose Flour
  • ¾ teaspoon Baking soda
  • ½ teaspoon EACH of ground Cinnamon, Cardamom, Anise seed, Allspice, Clove, and Black Pepper
  • ¼ teaspoon 1 mL Salt
  • Icing sugar, for rolling the baked cookies
  1. Preheat the oven to 325 °F (160 °C). Line 2 baking trays with parchment paper
  2. In a large mixing bowl, whisk the honey, granulated sugar, brown sugar, melted butter, egg and egg yolk. Sift the flour, baking soda, spices and salt over the sugar mixture and stir until evenly blended (the batter will be dense) Use a small ice cream scoop (#60 size), or 2 teaspoons to scoop the batter and then shape them into balls between the palms of your hands place them onto the prepared trays, leaving 2-inches (5 cm) between each. Bake for 14-16 minutes until the cookies are lightly browned. Cool the cookies on the tray and then roll them in icing sugar to coat them completely

The cookies will keep up to 5 days in an airtight container

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