Tuesday, 28 November 2017

Gingerbread Cookies - Pfefferkuchen

Christmas is around the corner once again and so I want to share with you some recipes which after some tweaking here and there have become my favourites. Todays' recipe is meant for cookie cutters, stars, hearts etc. But if you have a gingerbread man cutter, all the better because the cookies are ideal for decorating with coloured icing. Or coating with melted baking chocolate or couverture. Both methods are great in temperate zones but here in the tropics any icing will just melt. Nevertheless the cookies are delicious!

First batch

And now for the recipe:
500 g wheat flour                                                          2 Tbsp water
1 tsp. baking powder                                                     1 medium egg
1 Tbsp bicarbonate of soda                                           2 Tbsp ground cinnamon
100 g sugar                                                                    2 Tbsp ground ginger
200 g golden syrup or molasses                                    1/2 tsp ground cloves
1 tsp vanilla extract                                                       1/2 tsp ground green cardamoms
125 g soft butter                                                            1/4 tsp freshly ground nutmeg
1/2 tsp salt                                                                                     

Ready for the oven
Mix all dry ingredients in a large bowl, including the spices. Then add the soft butter, syrup or
molasses, vanilla extract, water and egg. Mix with the dough hooks on your hand mixer, use a stand mixer or do it the old-fashioned way by hand. When dough is smooth wrap in clingfilm and chill for about an hour. Then cut dough into about 4 portions for easy handling.

Lightly flour your work surface and start rolling out the dough to about 1/2 cm thickness or slightly thicker. Place shapes on lined baking trays and bake at 190 degrees Celsius (375 F) in preheated oven for 15 minutes.

Remove to cooling racks together with the baking paper and allow to cool. Initially the cookies will be quite soft but will get crisp by next day. Once they are completely cool, store them in airtight tin containers. I find that plastic containers are not as efficient in keeping cookies fresh.

On the cooling rack
If you wish to decorate your cookies, the next day will be best. This recipe yields about 90 cookies, depending on size and thickness.

I would love to hear from you if you decide to try these cookies!


  1. Sehr gut gemacht Mutti. I'll be sure to try them out and let you know how they turn out. I have a question though, is ot a sweet recipe or can one sprinkle with cinnamon sugar or use iving sugar?

    1. Icing sugar isn't a good idea because it melts in high humidity, but a boiled icing will work. Or a lovely chocolate coating which would also be less sweet and would add an extra flavour.

  2. How quickly can one eat 90 cookies I wonder :-) yum!

  3. With the help of some cookie monsters it shouldn't take too long!


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