Prepare the dough
In a small saucepan over Medium heat, stir together the molasses, honey, granulated sugar, brown sugar, and butter.
Cook and stir to a gentle simmer.
Remove from heat and allow to cool for 20 minutes. Whisk in the eggs and anise extract.
In a large bowl, combine the flour, allspice, cardamom, nutmeg, cloves, ginger, cinnamon, baking soda, both peppers, and salt.
Add the molasses mixture and stir until thoroughly combined.
Wrap tightly in cling film and refrigerate at least 2 hours to overnight.
Baking the cookies
Preheat oven to 325 degrees F. Split the dough in half and roll into 3/4 inch ropes.
Cut the ropes into 1 inch pieces and roll the dough into balls. Arrange on parchment paper or silicone mat lined baking sheets, spacing at least 1 inch apart. Parchment makes removal of the cookies easier – simply slide them off the pan to the rack to cool and reline the pan as needed.
Bake in preheated oven 10 to 15 minutes. Move cookies to a rack to cool.
Finish the cookies
Dust cookies with confectioners’ sugar twice, once while warm and again after they have completely cooled OR
Whisk together powdered sugar and water in a small bowl. Dip each cookie top in the glaze and allow to dry on a rack.
Enjoy!
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