Pfeffernüsse (German "Pepper-Nut" Christmas

Cookies)
The name "Pfeffernüsse" translates to pepper-nut, even though these cookies don't contain either. Back in the day, "pepper"
was a generic name for any type of spice, and these were were called "nuts" because they looked like nuts! Misleading names
aside, I think this is the best Christmas cookie of all time. They're soft and chewy with a thin, crisp icing and the perfect
combination of warming winter spices. Pack up a tin and share these delicious cookies with family and friends!

Recipe by Chef John | Published on December 17, 2021

Prep Time: 40 mins

Cook Time: 45 mins
Additional Time: 1 day 25 mins
Total Time: 1 day 1 hrs 50 mins

Ingredients
Cookies:
⅓ cup white sugar

¼ cup packed brown sugar

¼ cup honey

1 tablespoon water

1 teaspoon ground cinnamon

¾ teaspoon ground ginger

½ teaspoon ground cardamom

¼ teaspoon ground nutmeg

¼ teaspoon ground allspice

¼ teaspoon ground cloves

⅛ teaspoon ground cayenne pepper

½ tablespoon kosher salt

1 teaspoon baking soda

2 tablespoons heavy cream

1 large egg, beaten

2 ½ cups all-purpose flour

Icing:
3 cups powdered sugar
 3 tablespoons lemon juice

Directions
Step 1
Combine white and brown sugars in a saucepan with honey, water, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and
cayenne pepper. Place over medium heat and whisk until the sugars dissolve and it just starts to simmer, 1 to 2 minutes.
Immediately remove from the heat and let cool for 4 to 5 minutes.

Step 2
Add salt, baking soda, heavy cream, and egg and whisk until thoroughly combined. Add flour and stir together with a wooden
spoon until everything comes together as a dough.

Step 3
Transfer dough to a piece of plastic wrap. Press into a ball and wrap tightly. Place in the refrigerator and let rest for 1 to 2 days.

Step 4
When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.

Step 5
Remove dough from the refrigerator and scoop into rounded teaspoons. Roll each one into a smooth ball if desired, and place on
a prepared baking sheet.

Step 6
Bake in the center of the preheated oven until cookies are perfectly dome-shaped with light golden brown bottoms, 9 to 10
minutes; don't overbake. Let cool on the pan all the way down to room temperature, 20 to 30 minutes.

Step 7
While the cookies are cooling, repeat Steps 5 and 6 to shape and bake the remaining cookies.

Step 8
Make icing by placing powdered sugar in a bowl. Stir in lemon juice, a few teaspoons at a time, until icing is very thick, but still
slightly runny.

Step 9
Dip the top of each cooled cookie into the icing. Let it drip, then flip it over and place on a wire rack set over a piece of
parchment paper and let harden.

Chef's Notes:
You can substitute whole milk for heavy cream.

Feel free to bake these right away, but for best results, let rest in the refrigerator for at least 1 day.

If you want something a little more festive, shake some sprinkles over the cookies when the icing is still wet.

Nutrition Facts
Per serving: 68 calories; total fat 0g ; saturated fat 0g ; cholesterol 4mg ; sodium 82mg ; total carbohydrate 16g ; dietary fiber 0g ;
protein 1g ; potassium 12mg