Danish Peppernut Christmas Cookies (Pebernodder)

Recipe View 5 mins Preheat oven to 350°F (175°C). Lightly grease two to three baking sheets or line with parchment paper. (5 minutes)

Recipe View 5 mins In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. (5 minutes)

Recipe View 2 mins Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. (2 minutes)

Recipe View 2 mins Stir in the cardamom, cinnamon, nutmeg, cloves, and salt until the spices are evenly distributed throughout the mixture. (2 minutes)

Recipe View 5 mins Gradually add the flour, one cup at a time, mixing until the dough comes together. Be careful not to overmix. (5 minutes)

Recipe View 20 mins On a lightly floured surface, pinch off small pieces of dough, about 1/2 teaspoon each. Roll them into tiny, uniform balls. (20 minutes)

Recipe View 5 mins Place the dough balls onto the prepared baking sheets, leaving a little space between each cookie. (5 minutes)

Recipe View 12 mins Bake in the preheated oven for 10-12 minutes, or until the bottoms of the cookies are lightly golden brown. (12 minutes)

Recipe View 15 mins Let the cookies cool on the baking sheets for 15 minutes before transferring them to a wire rack to cool completely. (15 minutes)

Recipe View Store the cooled cookies in an airtight container at room temperature. They will keep for up to two weeks.