Pfeffernüsse Spice Cookies Recipe

If you’ve ever wanted to bake a cozy, spicy cookie that feels like a warm hug in every bite, then you’re in for a treat with this Pfeffernüsse Spice Cookies Recipe. These little German gems are packed with warming spices, a hint of peppery kick, and finished off with a delightful dusting of confectioners’ sugar. I absolutely love how they turn out chewy and fragrant, perfect for sharing with family or gifting to friends during the holidays—or honestly, whenever you need a touch of comfort. Stick around, and I’ll walk you through everything from ingredients to pro tips to ensure your batch is perfect every time.

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Ingredients You’ll Need

What’s fantastic about this Pfeffernüsse Spice Cookies Recipe is how the ingredients come together to create that signature taste and texture. Each spice is carefully measured to harmonize without overpowering, and the molasses keeps it moist and full of richness.

• All-purpose flour: The base for the cookies; make sure it’s fresh for the best rise and texture.
• Ground cinnamon: Adds warm sweetness that pairs perfectly with the other spices.
• Ground allspice: Offers a deep, clove-like flavor that’s a cornerstone in Pfeffernüsse.
• Freshly ground nutmeg: I recommend grinding fresh for a brighter, more aromatic punch.
• Freshly ground black pepper: Yes, pepper! It adds a subtle heat and complexity that you’ll love.
• Ground cloves: Intense and warm, but used sparingly to avoid overpowering the cookie.
• Baking soda: Helps the cookies rise just right and keeps them light.
• Salt: Balances the sweetness and enhances the spices.
• Unsalted butter: Room temperature butter creams better, giving that tender crumb.
• Light brown sugar: Offers moisture and a rich, caramel-like sweetness.
• Unsulfured molasses: The star ingredient that delivers deep flavor and chewiness—don’t substitute with regular molasses or the taste changes.
• Large egg: Binds everything together beautifully.
• Anise extract: Adds that classic licorice note typical of Pfeffernüsse—you can swap for vanilla if you’re not an anise fan, but I highly recommend trying anise once!
• Confectioners’ sugar: For rolling the cookies while warm; it creates the charming snowy coating.

Variations

One of my favorite things about this Pfeffernüsse Spice Cookies Recipe is how flexible it is—you can easily tweak small parts to make it your own or fit different dietary needs without losing that cozy vibe.

• Gluten-Free Version: I once swapped in a gluten-free all-purpose flour blend, and while the texture changed slightly, the flavor was spot-on—just chill the dough longer to help it set well.
• Vanilla Instead of Anise: If you’re not a fan of anise, vanilla extract works beautifully and creates a milder cookie, perfect for kids or those new to Pfeffernüsse.
• Roll in Cinnamon Sugar: For a twist on the classic confectioners’ sugar coating, try mixing cinnamon and sugar for the final roll—adds a little crunch and extra warmth.
• Mini Cookies: For parties, I like making mini versions—just adjust the baking time to about 10 minutes and watch carefully so they don’t overbake.

How to Make Pfeffernüsse Spice Cookies Recipe

Step 1: Mix Your Spices and Dry Ingredients Like a Pro

Start by whisking together the flour, cinnamon, allspice, nutmeg, freshly ground black pepper, cloves, baking soda, and salt in a medium bowl. This step ensures your spices are evenly distributed throughout the dough. I find taking the time here really pays off in the final flavor—no clumps of spice in sight!

Step 2: Cream Butter, Sugar, and Molasses Till Fluffy

Using a stand mixer (or a sturdy hand mixer), beat the softened butter, light brown sugar, and molasses on medium speed for about 3 minutes. You’ll notice the mixture turn lighter and fluffy, which is key to a tender cookie. Don’t rush this—creaming well traps air and helps with texture.

Step 3: Add the Egg and Anise Extract

Beat in the egg and anise extract until just combined. If you accidentally overmix here, the cookies might turn a bit tougher, so keep it gentle but thorough. The anise brings that special Pfeffernüsse flavor that I think is unbeatable.

Step 4: Incorporate the Dry Ingredients Slowly

On low speed, gradually add the flour-spice mixture and beat just until you no longer see dry flour. Overmixing at this point develops gluten and can make the cookies less tender, so err on the side of caution. The dough will be thick and a bit sticky.

Step 5: Chill Your Dough (Don’t Skip This!)

Wrap the dough tightly in plastic wrap and chill it in your refrigerator for at least three hours, or overnight if you can wait. This chilling step firms up the dough, making it easier to handle and intensifying the flavors—trust me, it’s worth the wait and one of the reasons these cookies turn out so great.

Step 6: Shape and Bake

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop out about a tablespoon of dough, then roll it into 1 1/2-inch balls—this size gives you a nicely chewy cookie. Space them at least 2 inches apart because they’ll spread a little. Bake for about 15 minutes, or until the cookies are golden and just firm to the touch with little cracks showing on top.

Step 7: Roll in Confectioners’ Sugar While Warm

Let the cookies cool on the baking sheets for about 5 minutes—when they’re still a bit warm but cool enough to handle, roll them in confectioners’ sugar. This warm rolling coats them perfectly and adds that snowy, classic Pfeffernüsse finish I adore. Then pop them on a wire rack to cool completely before tucking in.

How to Serve Pfeffernüsse Spice Cookies Recipe

Garnishes

I usually keep it simple by rolling the cookies in confectioners’ sugar—that classic snowy coat does all the work. But if you want to get fancy, try dusting a hint of extra cinnamon or adding a delicate drizzle of melted white chocolate. I’ve done that for holiday gatherings, and it’s always a hit.

Side Dishes

Pfeffernüsse cookies pair perfectly with a hot cup of spiced tea, mulled wine, or even a creamy latte. When I serve them at parties, I like to lay out small plates of nuts and dried fruits alongside—keeps the vibe cozy and festive.

Creative Ways to Present

Once, for a holiday cookie exchange, I stacked the Pfeffernüsse in pretty glass jars layered with cinnamon sticks and star anise—it’s not only attractive but infuses a little extra aroma. Wrapping batches with a sprig of fresh rosemary tied with twine makes a charming gift presentation, too!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature—they stay chewy and fresh for up to a week. If you notice they’re losing moisture, a slice of bread put inside the container works wonders at keeping them soft.

Freezing

One of the best parts—I freeze the dough well-wrapped in plastic wrap and foil. When I want cookies, I thaw the dough overnight in the fridge, then bake fresh. The flavor is just as good as fresh-made, and it saves a bunch of time during busy holidays.

Reheating

If you want to rewarm cookies, a few seconds in the microwave or a quick 5-minute stint in a 300°F oven softens them up perfectly without drying out the molasses-rich dough.

FAQs

Final Thoughts

This Pfeffernüsse Spice Cookies Recipe is one I’ve fallen in love with over the years. When I first tried these cookies, I was amazed at how something so simple could feel so festive and warming. Now, they’re my go-to when I want a taste of tradition that’s easy to make but deeply satisfying. Whether you bake them for yourself, your family, or to share during the holidays, I promise these cookies bring the kind of comfort and joy that’s truly special. Give them a try—you’ve got all the insider tips right here, and I’m rooting for your batch to turn out perfect!

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