Pfeffernusse (Spice Cookies

• Vegetarian

• Produce

  • 3/4 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 3 tbsp Honey
  • 1/4 cup Molasses

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Anise extract
  • 3/4 tsp Baking soda
  • 1/4 cup Brown sugar
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Cloves, ground
  • 1/2 cup Confectioners' sugar
  • 3/8 cup Granulated sugar
  • 1/2 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 3/4 tsp White pepper, ground

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on mysequinedlife.com

Description

Ingredients

• 1/4 cup molasses
• 3 tbsp honey
• 1/4 cup coconut oil
• 1 egg
• 1 tsp anise extract
• 2 cups all-purpose flour
• 1/4 cup plus 2 tbsp granulated sugar
• 1/4 cup brown sugar
• 3/4 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 3/4 tsp ground ginger
• 3/4 tsp ground white pepper
• 1/4 tsp salt
• 1/2 cup confectioners sugar, for rolling (divided - optional)

Directions

• Add molasses, honey, and coconut oil to a small saucepan set over medium heat. As the mixture heats, stir to combine ingredients until its smooth and well-mixed (about five minutes). Remove saucepan from heat and let molasses mixture cool to room temperature. [see note]
• In a separate small bowl, whisk together egg and anise extract. Once molasses mixture has sufficiently cooled, very slowly pour in small amounts of the egg mixture, whisking continually, until all is combined.
• In a separate bowl, add flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, ginger, white pepper, and salt. Whisk to combine. Pour molasses mixture into bowl with the dry ingredients and stir so that everything is combined and mixture is smooth, trying not to overmix. Form the dough into a ball and wrap in plastic wrap. Refrigerate dough until thoroughly chilled, at least 1-2 hours.
• Once dough is chilled, preheat oven to 325 degrees F and lightly grease baking sheet(s). Add 1/4 cup of confectioners sugar to a small bowl and set aside. Scoop small balls of dough (approx. the size of a large gumball), form into a sphere with your hands, and roll all sides in the confectioners sugar, dusting off any additional sugar. Discard remainder of sugar.
• Place cookies about 1 apart from one another on prepared baking sheets. Bake for 11 or so minutes, or until the tops of the cookies are mostly firm to the touch and bottoms have darkened slightly. Let cookies cool on baking sheet for 5-6 minutes, and then transfer cookies to a wire rack to cool completely.
• Once cooled completely, you may coat or dust pfeffernusse in remaining 1/4 cup confectioners sugar before serving if you prefer. I skipped this step for the cookies in this picture.