Description
Pfeffernüsse Cookies are traditional German spiced Christmas cookies that combine warm spices like cinnamon, allspice, nutmeg, cloves, and black pepper with molasses and anise extract for a chewy texture and distinctive flavor. After baking, they are rolled in confectioners’ sugar for a sweet, snowy coating making them a festive and aromatic treat perfect for the holiday season.
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 extract if preferred)
- 1/2 cup (87 g) confectioners’ sugar (for coating)
Instructions
- Prepare Dry Ingredients: In a bowl, thoroughly combine the all-purpose flour, ground cinnamon, ground allspice, freshly ground nutmeg, freshly ground black pepper, ground cloves, baking soda, and salt. Set this dry mixture aside for later use.
- Cream Butter and Sugar: In a stand mixer, beat the room temperature unsalted butter, firmly packed light brown sugar, and unsulfured molasses on medium speed until the mixture is fluffy and lighter in color, about 3 minutes. This process incorporates air making the dough lighter.
- Add Egg and Extract: Beat in the large egg and anise extract (or vanilla if preferred) into the creamed mixture until fully combined and smooth, ensuring even flavor distribution.
- Combine Dry and Wet Mixtures: With the mixer on low speed, slowly add the prepared dry ingredient mixture to the wet ingredients. Beat just until the dough comes together and no flour pockets remain to avoid over-mixing and tough cookies.
- Chill Dough: Wrap the dough in plastic wrap tightly and refrigerate it for at least three hours. Chilling firm ups the dough, making it easier to handle and enhances flavor development.
- Preheat Oven and Prep Baking Sheets: Position a rack in the middle of your oven and preheat to 350° F (175° C). Line two baking sheets with parchment paper to prevent sticking and allow even baking.
- Shape Cookies: Scoop about a tablespoon of chilled dough and roll it into balls approximately 1 1/2 inches in diameter. Place these dough balls on the prepared baking sheets spaced about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for approximately 15 minutes or until the edges are golden and the cookies feel firm to the touch with slight cracking on the surface, indicating doneness.
- Cool and Coat: Transfer the baked cookies to a wire rack and allow them to cool slightly for about 5 minutes but while they are still warm, roll each cookie in the confectioners’ sugar to coat them evenly, creating a beautiful snowy layer.
- Serve and Store: Let the sugar-coated cookies cool completely before serving. Store in an airtight container at room temperature, where they will keep fresh for several days.
Notes
- Pfeffernüsse cookies are a traditional Christmas cookie in Germany featuring a unique blend of spices and molasses.
- The combination of black pepper and anise gives these cookies their signature warm, slightly spicy flavor that sets them apart.
- Chilling the dough is essential to handle it easily and improve flavor.
- Rolling the cookies in confectioners’ sugar while warm creates a sweet, slightly crisp coating.
- These cookies are chewy with a delightful balance of sweetness and spice, perfect for holiday celebrations or gifting.
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
