Pepernoten Cookies
Every Sunday night, I take part in a food Twitter chat (are we connected on Twitter?) that last about an hour. During last week’s session, I met a food blogger from Holland, Ellen from In My Red Kitchen, now living in Los Angeles. We exchanged a few tweets and I told her my guy is Dutch and I’d be checking out her website for recipes. She sent me back a link to her Pepernoten recipe and told me to make that for SinterKlaas.
Today is December 6, Sinterklaas, and last night, at my guy’s delight, I made Ellen’s Pepernoten recipe. Pepernoten are tiny little cookies deeply-infused with cinnamon, cardamom, ginger and clove. They are crunchy and are eaten sort of like popcorn – by the handful.
Here’s a slightly-modified version of Ellen’s recipe.
Ingredients:
- 1¾ cup all-purpose flour
- 2 tsp. baking powder
- 1 Tbsp. cinnamon
- ½ tsp. ground cloves
- ½ tsp. cardamom
- ¼ tsp. ground ginger
- Pinch of salt
- 1 cup light brown sugar
- 6 Tbsp. butter, melted
- 6 Tbsp. milk
Unbaked Pepernoten
Directions:
- Preheat the oven to 340 F and line two cookie sheets with parchment paper.
- Combine the flour, the baking powder, the spices, the salt and the sugar in a medium bowl.
- In a small bowl, combine the melted butter with the milk. Add the butter mixture to the flour mixture. Mix until fully combined – don’t overmix.
- Use about a half teaspoon of cookie dough to form tiny little balls.
- Place the balls on the cookie sheets and flatten them slightly with your thumb. Bake the Pepernoten for 15 – 18 minutes.
- Cool completely on a cookie rack then store in an airtight container.
Makes about 75 cookies.
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