Let's Begin!

To make the lebkuchengewürz:

• In a small bowl, whisk together the lebkuchengewürz spices until well combined. Makes about ½ cup. Store in an airtight container.

To make the pfeffernüsse:

• Preheat the oven to 375°F and line a sheet pan with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, cocoa powder, and salt until fully combined.
• Using a small saucepan, combine the honey and granulated sugar over medium-high heat. Stir until the sugar is completely dissolved, then remove from the heat and stir in the lebkuchengewürz and white pepper.
• In a small bowl, dissolve the baker's ammonia in the rum, then stir into the honey mixture. Transfer this mixture to a large bowl and add the flour mixture and the egg. Stir until a smooth dough forms.
• Roll the dough into 1-inch balls and place ½ inch apart on the prepared sheet pan. Bake until the cookies have domed and dried.
• Meanwhile, in a small bowl, whisk together the confectioners' sugar, lemon juice, and water.
• When the cookies come out of the oven, immediately brush them with the glaze. Let the cookies cool completely, then store in an airtight container for 2 days before serving.