Go Back Email Link
+ servings
A black and red plaid Christmas plate with homemade German Spice Cookies in muffin papers on a Chrstmas dessert table.

German Spice Cookies Recipe

Arlene Mobley - Flour On My Face
German Spice Cookies Recipe are little pillows of a cookie. This German Christmas cookies is slightly crunch, sweet from the powdered sugar and packed full of Christmas spicy flavors.
5 from 3 votes
Prep Time 18 mins
Cook Time 12 mins
Course Dessert
Cuisine German
Servings 50 Cookies
Calories 66 kcal

Ingredients  

  • 3 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cardamon
  • ¼ teaspoon black pepper freshly ground
  • 1 cup butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • ¼ cup dark molasses
  • 1 cup powdered sugar
Follow Flour On My Face on Pinterest

Instructions 

  • In a large bowl whisk the flour, baking powder, baking soda and salt until combined well.
  • Add the ground cinnamon. ground cloves, ground cardamon and ground black pepper to bowl and whisk to blend the ground spices with the flour mixture. Set aside.
  • In a separate large mixing bowl beat the softened butter with the granulated sugar until fluffy. Add the egg and beat for one minute. 
  • Add the dark molasses to the bowl and beat until the molasses is completely combined with the sugar mixture.
  • Add the flour to the bowl with the wet ingredients in increments beating on low with a hand mixer until all of the flour is mixed in. If your mixer begins to strain switch to a wooden spoon.
  • Cover the bowl with plastic wrap and refrigerate until firm, about 1 hour or can be chilled over night if necessary.
  • Preheat the oven to 375 F. if using aluminum baking sheets and 350 F. if using dark non-stick cookie sheets.
  • Once the dough has chilled form balls with a dough scoop or a tablespoon. Roll into balls and place on a greased or parchment paper covered cookie sheet. allow 2 inches between each cookie.
  • Bake 12 to 14 minutes or until the cookie is a light golden brown. Remove the baked cookies from the oven and allow to cool for 5 minutes before dusting the warm cookies with sifted powdered sugar.
  • Transfer the cookies to a cooling rack and allow to cool.
  • Store cooled cookies in an air tight container for up to a week. Freeze cookies for up to three months if needed.

Video

Recipe Expert Tips

  • Spices: You can use ground spices from the grocery store or you can grind some of the whole spices yourself. I used a mortar and pestle to grind the whole cloves, whole pepper and whole cardamom pods.
  • Parchment Paper: I bake all of my cookies on parchment paper lined cookie sheets except for Almond Spritz cookies. Have you ever baked cookies and one half of the cookies are unevenly baked on the bottom and some of the cookies are baked perfectly golden brown? This is the difference parchment paper makes when you line cookie sheets with it when baking cookies. Parchment paper also makes clean up a breeze. Just discard the parchment paper and rise the cookie sheet well and you are done.
  • Forming the cookie balls: A dough scoop comes in very handy when making uniform shaped balls of cookie dough.
  • Dusting with sugar: Dust the cookies with sugar while they are still warm or the sugar will not stick to the cookies.

Nutrition

Serving: 1Cookie | Calories: 66kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 59mg | Potassium: 42mg | Fiber: 1g | Sugar: 8g | Vitamin A: 13IU | Calcium: 20mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2