COOK IT.
You will need to chill this cookie recipe for 2 hours at minimum, but if you age the cookies overnight or up to 2 days, you will have the best flavors. This is because the flour will have time to fully hydrate, and all of the spices will have time to commingle.
Another upgrade to this recipe would be to brown the butter. Remember that browning butter will reduce its volume because the water is cooked off. Browning butter reduces the amount of liquid/weight by 20% through evaporation. You can stop the cooking process and re-add that lost weight by adding 44g of ice per 1 cup (226g) of butter.
In a jar with a lid, combine the cinnamon, cloves, allspice, ginger, cardamom, star anise, mace, and nutmeg. Shake the jar to combine the spices. This combo is great for Pfefferneüsse as well as holiday spice cake and anything else you want to add warming spices to.
In a large bowl, combine the dry ingredients, whisking until well combined.
In a medium-large saucepan, melt the brown sugar, molasses, butter, and cream together over medium heat.
Once the sugar has dissolved, remove from heat and allow the mixture to cool for 5 minutes. Then, stir in the eggs. Finally, stir in the flour mixture for a sticky dough.
Turn the dough out onto some plastic wrap. Seal the dough tightly in the wrap, rolling it into a cylinder. Refrigerate for 2 hours up to 2 days.
Place a baking stone onto the grill and preheat all burners to low, aiming for a temperature of 350°F (177°C). Depending on your outdoor temperatures, you may need to turn off one or more burners, but you definitely need that stone preheated.
There are a couple of ways to roll out these cookies. Roll out ¾-inch (1.9cm) tubes, cutting ¾-inch (1.9cm) slices and using your hands to make little balls. Keep the dough as cold as possible during this process.
Place the cookies onto a sheet of parchment, then transfer the parchment and cookies to the baking stone. Bake for 10 to 15 minutes until the bottoms are golden.
Cool the cookies completely before glazing. To glaze, whisk 1 tbsp. of water into the powdered sugar at a time until you have the consistency you desire. Dip the cooled cookies into the glaze, leaving the bottoms undipped. Place them, dip-side-up, on a wire rack over a baking sheet or paper towel to drip dry. You can also use a basting brush or pastry brush to glaze the cookies. PRO TIP : For a thicker glaze, use less water, but it will take longer to dry.
Store these cookies in an airtight container to keep them softer. Serve them with mulled wine or cider; a full-bodied Zinfandel will pair beautifully. For beer, try a Dark Ale featuring notes of toffee, coffee, or licorice.
From the first bite to the last crumb, these Pfefferneüse cookies bring warmth and togetherness to every celebration. Whether dusted with sugar or dipped in glaze, they taste like coming home. Bake a batch on your grill, share with loved ones, and make them part of your holiday tradition this year. What holiday goodies do you prepare on your BBQ? Share your holiday – Christmas, Hanukkah, Thanksgiving, New Year's, etc. - BBQ recipes, stories, and photos with us on Facebook and Instagram. Use the hashtags #NapoleonEats and #NapoleonGrills for a chance to be featured.
Happy Grilling!