Name: Pfefferkuchen Gingerbread Cookies
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Yield: 24 cookies
Cuisine: German
Ingredients: 3 cups all-purpose flour; 1 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon baking soda; 1/2 cup molasses; 1/2 cup honey; 1/2 cup unsalted butter, softened; 2/3 cup brown sugar; 1 large egg

Instructions

In a medium bowl, whisk together the flour, ginger, cinnamon, cloves, and baking soda. Set aside.
In a separate large mixing bowl, beat together the molasses, honey, butter, and brown sugar until well combined.
Add the egg to the molasses mixture and beat until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. If the dough is too sticky, add a little more flour until it is manageable.
Divide the dough in half, shape each portion into a disk, and wrap them in plastic wrap. Refrigerate for at least 1 hour or until firm.
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
On a lightly floured surface, roll out one disk of dough to about 1/4 inch thickness. Use cookie cutters to cut out desired shapes.
Place the cut-out cookies on the prepared baking sheets and bake for 8-10 minutes, or until the edges are slightly darker.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once cooled, you can enjoy the Pfefferkuchen Gingerbread Cookies as they are or decorate them with icing, sprinkles, or other festive toppings.

Ingredients

Instructions

Nutrition Facts

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