Pfeffernüsse
Ingredients: white sugar, brown sugar, honey, water, cinnamon · 1440 min cook time · 150kcal · $5.01
Ingredients
100g white sugar, 100g brown sugar, 50g honey, 30ml water, 5g cinnamon, 5g ground ginger, 2g cardamom, 2g freshly and finely grated nutmeg, 2g ground allspice, 1g ground clove, 1g cayenne pepper, 2g salt, 5g baking soda, 50ml heavy cream or milk, 1ea beaten egg, 300g all-purpose flour, 200g powdered sugar, 30ml lemon juice, 10g sprinkles
Instructions
1. Add white sugar, brown sugar, honey, water, cinnamon, ground ginger, cardamom, freshly and finely grated nutmeg, ground allspice, ground clove, and cayenne pepper to a saucepan.
2. Place the saucepan over medium heat and cook, stirring, until it just starts to simmer and the sugars have dissolved. This should take only a minute or two. Do not let it boil and reduce.
3. Remove the mixture from the heat and let it sit and cool for about four or five minutes.
4. Add salt, baking soda, a splash of heavy cream (or milk), and one beaten egg to the cooled mixture. Whisk thoroughly until everything is nicely incorporated.
5. Add all-purpose flour and stir with a wooden spoon until everything comes together to form the cookie dough.
6. Transfer the cookie dough onto a piece of plastic wrap, gather and press it together, then wrap it very tightly. Let it rest in the fridge for a day or two for best results.
7. After chilling, pull out the dough and unwrap it. Don't be surprised if the color has darkened a little; this is normal.
8. Portion the dough onto a parchment-lined baking sheet using a small sorbet scoop or a rounded teaspoon to ensure uniform size. Aim for about a rounded teaspoon of dough per cookie.
9. Optionally, give each portion a quick roll between your palms to make them nice and smooth and as round as possible with a smooth top.
10. Bake the cookies in a 375 degree Fahrenheit (190°C) oven for only 9 or 10 minutes, or until they have cooked up to a perfect dome shape and the bottoms have turned a very light golden brown. Do not let them get hard and crunchy.
11. Let the cookies cool completely on the pan down to room temperature before icing.
12. Prepare the icing by stirring powdered sugar with some lemon juice. Dip each cooled cookie into the icing, let excess drip off, then flip and place on a rack to dry.
13. As soon as the coating is dry, the Pfeffernüsse are ready to enjoy.
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