German Pepper Cookie Bites

Name: German Pepper Cookie Bites
Total time: 80 min
Yield: 24 cookies
Ingredients: 1.5 cups molasses; 1.5 cups honey; 1.5 cups white sugar; 0.5 cup unsalted butter, cut into pieces; 1.5 tsp grated lemon zest; 1 tbsp ground anise seed; 1 tbsp ground ginger; 1 tbsp ground nutmeg; 0.75 tsp ground cloves; 0.75 tsp ground cinnamon; 0.5 tsp ground cardamom; 2 tbsp baking soda; 1 tbsp water; 6 cups all-purpose flour; 0.25 cup cocoa powder; 1 tbsp baking powder; 2 eggs

Experience the delight of German Pfefferkuchen, a spice-filled cookie reminiscent of gingerbread. With an aromatic blend of molasses, honey, and various warm spices, these treats are sure to satisfy your sweet cravings.

Recipe Info

Prep Time

80 min

Difficulty

Easy

Servings

24 cookies

Nutrition

calories86kcal

carbohydrates18g

fat1g

protein1g

sugar9g

Dessert German

Ingredients

1.5 cups molasses

1.5 cups honey

1.5 cups white sugar

0.5 cup unsalted butter, cut into pieces

1.5 tsp grated lemon zest

1 tbsp ground anise seed

1 tbsp ground ginger

1 tbsp ground nutmeg

0.75 tsp ground cloves

0.75 tsp ground cinnamon

0.5 tsp ground cardamom

2 tbsp baking soda

1 tbsp water

6 cups all-purpose flour

0.25 cup cocoa powder

1 tbsp baking powder

2 eggs

Directions

In a large saucepan, combine molasses, honey, and sugar. Heat over medium until it simmers, then remove from heat and let cool for 30 minutes.

Preheat your oven to 350°F (175°C).

Once the molasses mixture has cooled, stir in butter, lemon zest, anise, ginger, nutmeg, cloves, cinnamon, and cardamom. Dissolve baking soda in water and mix it into the molasses mixture. Sift together flour, cocoa powder, and baking powder. Gradually incorporate the dry ingredients, molasses mixture, and eggs into a smooth dough. Add remaining flour to achieve a stiff consistency.

Divide the dough into 4 manageable portions. On a generously floured surface, roll out each portion to 1/4-inch thickness. Cut shapes with a cookie cutter and place them on ungreased baking sheets.

Bake until the edges are lightly browned, 8 to 10 minutes. Allow the cookies to cool completely on a wire rack.