Pfeffernüsse

Instructions

1. Prepare the spice mixture
   In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, cardamom, black pepper, cloves, nutmeg, and ginger until well combined. Set aside.
2. Mix the wet ingredients
   In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the molasses and egg, and beat until well incorporated, scraping down the sides of the bowl as needed.
3. Form the dough
   Gradually add the dry ingredients to the wet ingredients on low speed until just combined. The dough will be quite thick. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to develop.
4. Prepare for baking
   Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Remove the dough from the refrigerator. Using a tablespoon or small cookie scoop, portion the dough and roll into 1-inch balls, placing them about 2 inches apart on the prepared baking sheets.
5. Bake the cookies
   Bake for 10-12 minutes until the cookies are set and the bottoms are lightly browned. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
6. Prepare the glaze
   While the cookies are cooling, prepare the glaze by whisking together the powdered sugar and enough milk to create a smooth, pourable consistency. The glaze should be thick enough to coat the cookies but thin enough to drip off slightly.
7. Glaze the cookies
   Dip the tops of the cooled cookies into the glaze, allowing any excess to drip off, or drizzle the glaze over the cookies. Place the glazed cookies back on the wire rack and allow the glaze to set completely, about 30 minutes.