Gingerbread cookies come in all shapes and sizes, but for me, these are my one true love.
I had them when I was little. You could buy them in the stores and they were cheap. I mean really cheap. Then the time passed and they kind of got forgotten and everybody switched to the more fashionable speculoos. Still the peculiar disappearance of the chubby gingerbread cookies from my country bothered me and I was so desperate to find the recipe. Finally I have it, and it’s the real deal. It’s a German cookie, Pfeffernüsse, and makes sense we used to have them.
Pfeffernüsse Gingerbread Cookies
Ingredients for the cookies:
250 g / 9 oz cake flour
125 g / 4.5 oz honey
50 g / 2 oz sugar
2 tablespoons butter
1/2 teaspoon baking soda
3 teaspoons gingerbread spice
1/4 teaspoon ground white pepper
a pinch of salt
Ingredients for the icing:
2 cups powdered sugar
2 egg whites
Heat butter, honey, sugar and gingerbread spice in a small pot until butter melts. Stir well. Remove from heat and after a few minutes stir in slightly beaten egg and give it a good whisk.
In a separate bowl sift in flour and baking soda, add white pepper, and previously prepared butter mixture. Stir with a fork until you are able to, and then continue using your hands. Dough is very soft, but it will not stick onto the walls of the bowl.
Make walnut sized balls of the dough and place on two large oven pans lined with baking paper. When dough starts sticking to your hands, wash them, and leave slightly damp, it will stick less.
Bake in oven preheated to 375°F/190°C for about 12 minutes.
While you bake cookies, prepare the glaze. Mix powdered sugar with egg white and when the cookies are baked, dip them into the glaze while they are still hot. For me it took two layers of coating to get proper glaze. You can also skip the glaze, cookies are delicious without it also.
When glaze is dried, transfer cookies into a metal box.