This year was the first time I set out to make these cookies. Usually a friend of ours made them and sent them over (oh my goodness they were the best treat) but this year I finally asked her for the recipe, perfected it, and here it is for all of you to make and love. These pfeffernusse cutouts are the best twist on the classic gingerbread cookies. The texture is crisp yet soft, and they're dipped in a creamy anise glaze. I also have a recipe for cranberry walnut peppernuts on my site, but if you want a peppernut with all the warm, cozy Christmas spices, here it is.

Print Pin

Pfeffernusse Cookies with Anise Glaze

Ingredients

4 large eggs
1 1/2 cups brown sugar
1 1/2 cups granulated sugar
1/2 tsp anise extract
7 cups all-purpose flour
1 tsp baking soda
1 1/2 Tbsp cinnamon
1/2 Tbsp ginger
1/2 tsp ground cloves
1 tsp allspice
1 tsp cardamom
1/2 tsp white or black pepper
3/4 tsp salt
1 cup melted butter
1/2 cup honey

Glaze

5-7 cups powdered sugar
1/2 cup water enough to form a thick & creamy glaze. Not too thin that it'll run off the cookies, but not too thick that it won't coat well when dipped
1 1/4 tsp anise extract
pinch of salt

Instructions

Preheat oven to 375 F and line baking sheets with parchment paper
In a large bowl, whisk together flour, baking soda, salt, and spices.
In the bowl of a stand mixer fitted with the whisk attachment, beat 4 large eggs, sugars, and anise extract until thick and frothy.
Switch to paddle attachment and add dry ingredients. Mix. Whisk together melted butter and honey. With mixer running on low, add butter & honey and mix until a dough forms. Empty unto counter and finish kneading by hand. Dough comes together well and is a dry, smooth dough that's quite fragile.
Flour your work surface. Working with 1/4 of the dough at a time, roll it out to 1/4'' thick or slightly thicker. Cut out shapes and use a thin-edged spatula to place cookies on your lined baking sheet.
Bake for 12-14 min until lightly golden. I do prefer these cookies on the thicker side and not totally crispy. But if you prefer a crispy pfeffernusse just bake a little longer.*
For the glaze, simply whisk together all ingredients until smooth. Let the cookies cool for 3-5 min after removing from the oven and then dip them. Glazing the cookies while warm creates a shimmery glass look. Allow glaze to harden and enjoy.

Notes

*You can turn these into peppernuts by dividing the dough into pieces, rolling the pieces into ropes, slicing the ropes into 1/2 in'' pieces and baking.