Ingredients for Pebbernodders
- All Purpose Flour
- 2 teaspoons baking powder
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- Zest of 1 lemon
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How to Make Pebbernodders
- Preheat oven to 375°F (190°C).
- In a medium bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground cloves.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 2 large eggs and the zest of 1 lemon until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Lightly grease two large baking sheets.
- Divide the dough into four equal portions.
- Shape each portion into a 3/4-inch thick rope, approximately 12 inches long.
- Place the ropes onto the prepared baking sheets.
- Freeze the ropes for at least 30 minutes, or until firm.
- Once frozen, cut the ropes into 1/4-inch thick slices.
- Arrange the slices about 1 inch apart on the baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
120g
Fat
90g
Carbs
19g
