I’m so excited to partner with Bed Bath and Beyond for today’s post! You guys, the sugar jar in my apartment is almost empty. I’ve been baking up a storm for the last 3 weeks and my freezer has been jammed packed with goodness. Normally I’d tell you that there’s no such thing as too many cookies, but I was at the point where I literally couldn’t open my freezer without a few gingerbread men falling out…. And something had to be done!
Cookie swap! I invited a few of my favorite girlfriends over for a little cookie/pajama fest. There was an obscene amount of Christmas music involved (Thomas had to leave because we were singing so loud), 8 different kinds of cookies, pumpkin spice cappuccinos with chocolate dipped spoons and glittered poinsettias! Because, honestly, what’s a party with glittered plants!?
If you’re anything like me, and have been stockpiling cookies since the day after Thanksgiving, I think you should host a little last minute cookie exchange this weekend….pajama themed and all! Or, if you need help making cookies, gather up your friends and bring them over to help decorate all your cookies!
All the girls left with a few boxes full of different cookies and I stashed a few in my freezer in hopes that my husband won’t find them ☺
Hop on over to Bed Bath and Beyond to check out all the gorgeous inspiration I used to create this party! And here’s the recipe for one of the cookies that I contributed to the mix!
German Pfeffernüsse Cookies are essential in our house over the holidays! My Omi (that’s German for grandma) makes the best Pfeffernüsse out there and these cookies are equal parts addictive and pretty!
German Pfeffernüsse Cookies
- 1/2 cup dark molasses
- 1/4 cup honey
- 1/2 cup unsalted butter
- 2 large eggs
- 2 teaspoons anise extract
- 4 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons ground cardamom
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground freshly cracked black pepper cracked as finely as possible
- 1/2 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1 cup powdered sugar for dusting
- In a large heavy bottom pot over low heat, combine the molasses, honey, and butter. Stir everything together until the butter is just melted and the ingredients all come together, making sure not to let the mixture come to a boil.
- Once the butter is melted, remove the pot from the heat. Pour the mixture into a large KitchenAid bowl attachment and set it aside to cool.
- Once mostly cooled, stir in the eggs and the anise extract.
- Sift together the flour, white sugar, brown sugar, cinnamon, baking soda, cardamom, allspice, nutmeg, cloves, ginger, black pepper, and salt in a separate bowl.
- Add the dry ingredients into the molasses mixture in the KitchenAid and mix on low until everything is thoroughly combined, At this point the dough will be quite thick and stiff, cover the dough with plastic wrap and chill in the refrigerator for at least 2 hours.
- Preheat the oven to 325 degrees F. Line 2 baking sheets with silpats or parchment paper.
- Using a small 1-inch cookie scoop, roll the dough into small balls and place them on a baking sheet – about 15 per sheet.
- Bake the cookies for 12-14 minutes until done. Remove the baking sheet from the oven and let the cookies cool slightly before transferring them to a cooling rack. Once the cookies are cooling, repeat the baking process for the remaining dough.
- Once all of the cookies have been baked and cooled, roll each cookie in the powdered sugar before serving.