Description
These traditional German spice cookies feature a sophisticated blend of white pepper and honey, aged overnight for a perfectly chewy texture. Finished with a sweet sugar glaze, they offer a warming, long-lasting treat ideal for holiday sharing.
Ingredients
- 2 1/4 cups (280g) all-purpose flour
- 3-4 teaspoons Lebkuchengewürz spice blend
- 1/4 teaspoon finely ground white pepper
- 1/4 cup almond meal or flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup pure honey
- 1/2 cup packed brown sugar
- 5 tablespoons (70g) unsalted butter
- 3 tablespoons heavy cream
- 1 large egg
- 1 cup powdered sugar (for glaze)
- 3-4 tablespoons hot water (for glaze)
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, Lebkuchengewürz, white pepper, and almond meal until evenly distributed.
- In a saucepan over medium heat, combine the brown sugar, honey, butter, and heavy cream, stirring until the butter is melted and sugar is dissolved; remove from heat and cool for 5 minutes.
- Stir the dry ingredients into the warm syrup, then mix in the egg until the dough is glossy and emulsified.
- Wrap the dough tightly in plastic wrap and refrigerate for 24 to 48 hours to allow the flour to hydrate and the flavors to mature.
- Preheat the oven to 350°F (175°C) and roll the chilled dough into 3/4-inch thick strands, slicing them into small rounds and rolling them into balls.
- Bake the cookies on a lined sheet for 15 minutes until the bottoms are golden, then cool completely on a wire rack.
- Whisk the powdered sugar and hot water together, dip the cooled cookies into the glaze, and let them set on a wire rack.
Notes
For the best results, ensure your spices are fresh, as the aromatic oils provide the core flavor of this cookie. If the dough is too sticky to handle during the rolling phase, keep half in the refrigerator while you work with the first batch to maintain the ideal temperature and shape.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Baking
- Cuisine: German