Spice Cookies

October 16, 2011

Author Notes: The secret ingredient for these cookies is mulberry grape molasses, Dut Pekmezi, available at any Turkish market. It adds a fruitiness rather than the bite you typically find from the blackstrap molasses. This recipe evolved as a variation on the German-style pfeffernusse cookie. This recipe yields about 4 dozen cake-like, half-domed button-sized cookies.Sagegreen

Makes: 4 dozen


  • 1/3 cup sweet cream unsalted butter, room temperature
  • 1/3 cup cane suagr
  • 1/3 cup dark muscovado, or brown, sugar
  • 1/4 cup mulberry grape molasses (or you can use pomegranate molasses)
  • 1/8 cup poppy seeds mixed with 1/8 cup chestnut or other honey
  • 1 duck egg or extra large chicken egg, free range, slightly beaten
  • 2 cups apf or white whole wheat flour (or your best gluten-free baking mix)
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 teaspoon each of dried ginger and Saigon cinnamon
  • 1/2 teaspoon each of ground white pepper and nutmeg
  • 2 tablespoons flaxseed meal, recommended
  • @ 1 cups powdered sugar for dusting
In This Recipe


  1. Cream the butter with the cane and muscovado sugars. Stir in the molasses, poppy seed and honey combination. Blend in the beaten egg. If you want chopped dried nuts and fruits, add these now. Hazelnuts and cranberries work well.
  2. Sift together the flour, baking soda, salt, and all the dry spices. Gradually combine the dry and wet ingredients. Do add in the flaxseed meal for a healthier touch.
  3. Shape the dough into a large ball. Refrigerate covered for at least 2 hours and even overnight.
  4. Preheat the oven to 325 degrees before baking. Divide the dough into four units. From each unit roll a dozen balls, roughly half a tablespoon each. Place the rolled balls on a cookie sheet, allowing 2 inches of space around each and bake for 11-14 minutes until golden brown on the bottom. Cool thoroughly on a baking rack.
  5. Spreading the cookies a few inches apart, sift powdered sugar through a sieve held about 4-6 inches above the cookies until dusted to your liking. For a variation you could use cocoa instead. These make a great holiday cookie.

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Reviews (6) Questions (0)

6 Reviews

Niknud October 17, 2011
These sound both comforting and slightly exotic. Love the white pepper and poppyseed which you don't normally see in spice cookies. Bet they taste great!
Author Comment
Sagegreen October 17, 2011
Thanks, Niknud. So far everyone who has tried them has loved them. Love your combined comfort and exotic description. It seems really apt! I have a version with chestnut flour mixed with white whole wheat and chestnut honey in the works next.
hardlikearmour October 17, 2011
These are adorable, and sound delicious! Nice to see a new recipe from you, sagegreen.
Author Comment
Sagegreen October 17, 2011
Thanks, hla!
Author Comment
Sagegreen October 16, 2011
You are welcome, sdebrango. Duck eggs are just a bit eggier, but so wonderful!!
Author Comment
Sagegreen October 16, 2011
Thanks, sdebrango. They are quite large, really delicious, and just a bit eggier!