Ingredients
- 1 cup butter, softened
- 1 1/2 cups brown sugar
- 2 eggs
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup chopped nuts (optional)
Directions
- Preheat oven to 350°F (175°C). Grease two baking sheets.
- In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time.
- In a separate bowl, sift together the flour, baking soda, cinnamon, cardamom, nutmeg, cloves, ginger, and salt. Gradually stir the dry ingredients into the butter mixture until combined.
- Roll dough into small balls, about 1 inch in diameter. Place the balls onto the prepared baking sheets, and flatten each cookie slightly with your fingertips.
- Bake in preheated oven for 10 to 12 minutes, or until golden brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Interesting Facts
- The word “pebernodder” is derived from the Danish words “peber” (pepper) and “nodder” (nut).
- These cookies are traditionally served as part of a Danish Christmas celebration.
- These cookies can be stored in an airtight container for up to two weeks.
