Peppery Ginger Cookies
Also known as pfefferneusse cookies, these spicy bites are adored in Scandinavia during the holidays. Try them with tea or a warm mug of hot cocoa.
Submitted by: Rachel from Urbana, IL
Yield: 3 1/2 - 4 dozen cookies
Preparation Instructions:
Melt butter; stir in molasses and vanilla and let cool. In a separate bowl, mix flour, sugar, baking soda, salt and all the spices.
Add beaten egg to cooled butter mixture. Add this mixture to dry ingredients and add candied ginger. Mix dough and refrigerate 15 minutes.
Preheat oven to 375 degrees.
Put sugar in shallow dish. Roll dough into balls and roll in the sugar. Place on ungreased baking sheet, 2 inches apart. Bake for 10 minutes, until cookies are starting to brown and tops start to crack. Let cool on a rack for 5 minutes.
thespicehouse.com
More About This Recipe
Do not overbake, as cookies will turn brittle and bitter. Make sure to use unsalted butter and pure vanilla extract.
These are the best cookies I have ever made! I have been making them the past several years and everyone loves them!
I bought the spice mix at the store and it was excellent. Everyone loved them. I can’t wait to make them again. The cookies were a moist and chewy.
I haven’t made it yet, but it looks like the recipe I had from my mother-in-law (and unfortunately misplaced when I moved a couple of years ago), and that is very, very good, so I can assume it will be great. BTW – If you have a problem with pfefferneusse because they are hard, try a small slice of crisp apple in a tightly closed jar with the cookies for a few days. They get very fruity and soft – and pfefferneusse have an almost forever shelf life.