A tradition our grandma started years ago was gifting the grandkids a batch of a new kind of cookie each holiday season. We loved it because, well, they were always sweet and sugary, and we got to try something new! It was because of this tradition that we became obsessed with German Christmas Cookies! We knew the moment we tasted these buttery, maple-y, shortbread-esque bites that we’d be making them for the long haul. And it’s true! Now, every year we remake all the cookies that she made for us, but everyone is especially excited when they see (and taste) these German Christmas Cookies. So, get ready for a batch of new traditions, because you can’t just make these once!
Ingredients
- 1/2 cup molasses
- 1/4 cup honey
- 1/4 cup shortening
- 1/4 cup margarine
- 2 large eggs
- 4 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoons anise extract
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cardamom
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 cup confectioners’ sugar, for dusting
Directions
Step 1 –In a saucepan over medium heat, add the molasses, the honey, the shortening, and the margarine and cook, while stirring, until it is creamy.
Step 2 –Transfer the saucepan from the heat and allow the molasses mixture to cool to room temperature.
Step 3 –Beat the eggs into the cooled molasses mixture.
Step 4 –In a large bowl, add the flour, the white sugar, the brown sugar, the anise extract, the cinnamon, the cardamom, the baking soda, the cloves, the nutmeg, the ginger, the black pepper, and the salt and stir to combine.
Step 5 –Add the molasses mixture to the flour mixture and stir until the dough is thoroughly combined.
Step 6 –Refrigerate the dough until it is well-chilled, about 2 hours.
Step 7 –Preheat the oven to 325 degrees F.
Step 8 –Line two baking sheets with parchment paper.
Step 9 –Roll the dough into acorn-size balls and place them 1 inch apart on the prepared baking sheets.
Step 10 –Bake the cookies, in batches, until they are firm to the touch and are slightly cracked, about 10-15 minutes.
Step 11 –Let the cookies cool on the baking sheet briefly, then transfer them to a wire rack to cool completely.
Step 12 –Dust the cooled cookies with the confectioners’ sugar.
Step 13 –Serve.
