Description
Pfeffernüsse Cookies are traditional German spiced Christmas cookies made with a blend of molasses, warm spices, and a hint of anise. These chewy, flavorful cookies are rolled in confectioners’ sugar for a sweet finish and are perfect for holiday celebrations.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (280 g) all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cloves
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
- 3/4 cup (150 g) firmly packed light brown sugar
- 1/4 cup unsulfured molasses
- 1 large egg
- 1 teaspoon anise extract (or vanilla if preferred)
For Coating
- 1/2 cup (87 g) confectioners’ sugar
Instructions
- Mix Dry Ingredients: In a bowl, combine the flour, cinnamon, allspice, nutmeg, black pepper, ground cloves, baking soda, and salt. Set aside to be used later.
- Cream Butter and Sugar: Using a stand mixer, beat together the room temperature butter, brown sugar, and molasses on medium speed until the mixture is fluffy, about 3 minutes. This ensures a light texture in the cookies.
- Add Egg and Flavoring: Beat in the large egg and anise extract until fully incorporated, giving the dough its characteristic flavor.
- Combine Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
- Chill Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least three hours. This resting period helps to meld flavors and firm up the dough for easier shaping.
- Preheat Oven and Prepare Baking Sheets: Position a rack in the middle of the oven and preheat to 350° F (175° C). Line two baking sheets with parchment paper to prevent sticking.
- Shape Cookies: Scoop approximately one tablespoon of dough and roll into balls about 1 1/2 inches in diameter. Place the balls onto the prepared baking sheets spaced about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cookies in the preheated oven for about 15 minutes, or until they are golden and firm to the touch with slight cracking on the surface.
- Cool: Transfer the baked cookies to a wire rack and allow them to cool slightly for about 5 minutes.
- Coat with Sugar: While still slightly warm, roll the cookies in confectioners’ sugar to coat them evenly, enhancing both appearance and taste.
Notes
- Pfeffernüsse cookies are a traditional Christmas cookie in Germany with a rich heritage tied to holiday festivities.
- Molasses and a blend of spices including pepper and anise give these cookies their unique, warm, and slightly spicy flavor profile.
- The cookies are traditionally chewy and finished with a dusting of confectioners’ sugar which adds a sweet contrast and festive look.
- For variation, anise extract can be substituted with vanilla if preferred.
- Ensure the dough is thoroughly chilled to avoid spreading too much during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 84 kcal
- Sugar: 8 g
- Sodium: 28 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 11 mg
