German Pfeffernüsse Gingerbread Cookies: Fantastic Soft, Spiced Holiday Treats

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup has a lower glycemic index.

powdered sugar

🥗Healthier: stevia

💰Cheaper: granulated sugar

Stevia reduces calories while maintaining sweetness.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative with binding properties.

In a medium bowl, add 270 g (2 1/4 cups) all-purpose flour, 2 g (1/2 teaspoon) baking soda, 1 1/2 g (1/4 teaspoon) salt, 0.5 g (1/4 teaspoon) ground black pepper, 5 g (2 teaspoons) ground cinnamon, 2 g (1 teaspoon) ground cloves, 1 g (1/2 teaspoon) ground allspice, 1 g (1/2 teaspoon) ground ginger, 1 g (1/2 teaspoon) ground coriander, 1 g (1/2 teaspoon) ground cardamom, and 1 g (1/2 teaspoon) ground nutmeg. Whisk or stir until well combined and set aside.

In a large saucepan, add 113 g (1 stick) softened butter cut into chunks, 162 g (3/4 cup) packed light brown sugar, and 60 g (1/4 cup) molasses. Heat on medium until the butter melts and sugar dissolves, stirring frequently to prevent burning.

Once the butter is melted and sugar is dissolving, add 60 ml (1/4 cup) whole milk and 1 teaspoon vanilla extract. Stir consistently for 30 seconds to blend.

Turn off the heat and remove the saucepan from the stove. Add the flour and spice mixture, stirring until no flour streaks remain. The dough will be sticky but well blended.

Let the dough sit for 20 to 30 minutes to cool to room temperature. Divide the dough in half and mound each half on plastic wrap, covering them. Refrigerate for at least overnight or up to 3 days.

Remove the dough from the fridge and let it warm up slightly. Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.

Take one dough half and cut it into smaller pieces. Roll each piece into a log about 3/4 to 1 inch thick. Cut the logs into 1-inch pieces and roll each piece into a ball, placing them 2 inches apart on the baking sheet.

Bake the cookies for 13 to 15 minutes until set and dark brown. Let them cool on the pan for 2 minutes before transferring to a cooling rack.

To finish, add 120 g powdered sugar to a large zip-top bag. Take a few warm cookies, zip the bag, and shake to coat the cookies in powdered sugar. Place them back on the cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens