Delicious German Pfeffernusse Cookies Recipe for Christmas

Traditional German Pfeffernüsse cookies with gingerbread spices and a hint of black pepper.

Scale

80 g butter
100 g granulated sugar
1 medium egg (room temperature)
100 g honey
250 g all-purpose flour (Germany type 405, UK plain flour, USA all purpose or cake flour)
50 g ground almonds
50 g ground hazelnuts
2 tsp gingerbread spice (homemade lebkuchen spice mix recommended)
1/4 tsp black pepper (optional)
1 tsp baking powder
75 g powdered sugar
2 tbsp lemon juice
100 g dark chocolate

Cook Mode Prevent your screen from going dark

Cream together the butter and granulated sugar until smooth and creamy.
Add the egg to the mixture and blend thoroughly.
If honey is thick, warm it until pourable. Add honey, gingerbread spice, black pepper (if using), ground almonds, and ground hazelnuts to the mixture.
Add flour and baking powder, knead to form a smooth dough.
Wrap the dough and let it rest at room temperature for at least one hour or overnight.
Preheat oven to 160°C (320°F) and line a baking tray with parchment paper.
Form small balls of dough and place them on the tray.
Bake for about 15 minutes until firm to the touch, then cool on a wire rack.
Mix powdered sugar and lemon juice to create a glaze. Melt dark chocolate if desired.
Dip each cookie in the glaze or drizzle with chocolate, then let set before serving.