Pepernoten (Dutch Spiced Cookies)

• 250 g Plain flour
• 2 tsp Baking powder
• 2 tsp Ground cinnamon
• 1 tsp Ground ginger
• ½ tsp Ground cloves
• 1 pinch Fine sea salt
• 150 g Dark brown sugar
• 100 g Unsalted butter, room temperature
• 60 ml Whole milk

1. Heat the oven to 160°C (320°F). Line a baking tray with baking paper.
2. In a mixing bowl, whisk together the plain flour, baking powder, ground cinnamon, ground ginger, ground cloves and fine sea salt until evenly combined.
3. In a second bowl, rub the unsalted butter into the dark brown sugar with your fingertips until it looks like damp sand and no large butter pieces remain.
4. Add the flour mixture to the butter and sugar, then pour in the whole milk. Mix to a firm dough that holds together; if it seems crumbly, keep mixing for 30 seconds before adding a tiny splash more milk only if needed.
5. Pinch off small pieces of dough and roll into nuggets about the size of a marble. Arrange on the tray with a little space between them; they will spread slightly.
6. Bake for 15 to 18 minutes until the cookies are dry on the surface and feel firm when nudged, but not deeply browned. Cool on the tray for 5 minutes, then transfer to a rack to cool completely and crisp up.

Made this recipe? Rate it — a comment is optional.