Description
Pfeffernusse Cookies are traditional German spice cookies known for their rich blend of warm spices like cinnamon, cardamom, cloves, nutmeg, ginger, and a distinctive hint of black pepper. These soft, chewy cookies are sweetened with molasses and honey, providing a deep, complex flavor profile. Perfectly dusted with confectioners’ sugar, Pfeffernusse are a beloved holiday treat that offers a delightful balance of spicy and sweet with a tender texture.
Ingredients
Scale
Wet Ingredients
- ½ cup molasses
- ¼ cup honey
- ¼ cup shortening
- ¼ cup margarine
- 2 large eggs
Dry Ingredients
- 4 cups all-purpose flour
- ¾ cup white sugar
- ½ cup brown sugar
- 2 teaspoons anise extract
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground cardamom
- 1½ teaspoons baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground black pepper
- ½ teaspoon salt
For Dusting
- 1 cup confectioners’ sugar
Instructions
- Prepare the Molasses Mixture: In a saucepan over medium heat, combine the molasses, honey, shortening, and margarine. Cook and stir until the mixture becomes creamy. Remove the pan from heat and allow the mixture to cool to room temperature. Once cooled, beat in the eggs until fully incorporated.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, white sugar, brown sugar, anise extract, ground cinnamon, ground cardamom, baking soda, ground cloves, ground nutmeg, ground ginger, ground black pepper, and salt. Ensure all spices and leavening agents are evenly combined.
- Combine Wet and Dry Mixtures: Add the cooled molasses mixture to the dry ingredients. Stir until the dough is thoroughly combined and forms a uniform consistency. Once mixed, cover and refrigerate the dough for about 2 hours to chill and firm up.
- Preheat Oven and Shape Cookies: Preheat your oven to 325°F (165°C). After chilling, roll the dough into small balls about the size of an acorn. Place the balls onto baking sheets, spacing them approximately 1 inch apart to allow room for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 to 15 minutes, or until they are firm and display slight cracking on the tops. Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Dust with Powdered Sugar: Once the cookies have cooled completely, dust them generously with confectioners’ sugar to give a festive and sweet finish. Serve and enjoy your classic Pfeffernusse cookies!
Notes
- Chilling the dough is essential to develop flavor and ensure the cookies hold their shape during baking.
- If you prefer a stronger anise flavor, you can adjust the amount of anise extract to your taste.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze baked cookies or dough balls before baking for future use.
- Use parchment paper or silicone baking mats on your baking sheets for easy removal and cleanup.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: German
