Spice up your holiday baking with these traditional German Pfeffernusse cookies. Packed with a blend of spices and a hint of pepper, these little treats are a festive favorite that’ll have everyone coming back for more.
Why This Recipe Works
- The perfect blend of spices gives these cookies their signature warm and spicy flavor.
- Using molasses adds depth and moisture, ensuring each cookie is perfectly chewy.
- Rolling the dough into small balls before baking creates the classic Pfeffernusse shape and texture.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground white pepper
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup molasses
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, for rolling
Equipment Needed
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line your baking sheets with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and white pepper. This blend of spices is what gives Pfeffernusse their distinctive taste.
Cream Butter and Sugar
Using an electric mixer, cream together the softened butter and brown sugar until light and fluffy. Then, beat in the molasses, egg, and vanilla extract until well combined.
Combine and Shape
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Roll the dough into 1-inch balls, then roll each ball in powdered sugar to coat.
Bake to Perfection
Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the cookies are set but still soft in the center.
Tips and Tricks
For the best flavor, let the cookies sit for a day before serving; this allows the spices to meld together beautifully. If you prefer a softer cookie, reduce the baking time by a minute or two. And for an extra sparkly finish, roll the baked cookies in powdered sugar again while they’re still warm.
Recipe Variations
- Add a tablespoon of orange zest to the dough for a citrusy twist.
- Substitute half of the all-purpose flour with whole wheat flour for a heartier cookie.
- Dip the cooled cookies in melted chocolate for a decadent treat.
- Add a teaspoon of anise extract for a traditional German flavor.
- Use honey instead of molasses for a lighter taste.
Frequently Asked Questions
Can I make Pfeffernusse cookies ahead of time?
Absolutely! These cookies actually taste better after a day or two, as the flavors have more time to develop. Just store them in an airtight container at room temperature.
Why are my cookies too hard?
Overbaking is the usual culprit. Remember, the cookies will firm up as they cool, so it’s better to err on the side of underbaking.
Can I freeze Pfeffernusse dough?
Yes, you can freeze the dough balls before baking. Just roll them in powdered sugar after thawing and before baking.
Summary
Pfeffernusse cookies are a spicy, sweet treat perfect for the holiday season. With their unique blend of spices and chewy texture, they’re sure to become a new favorite.