Description
Pfeffernüsse Cookies are traditional German Christmas treats bursting with warm spices like cinnamon, allspice, nutmeg, black pepper, and cloves. These chewy molasses cookies are subtly spiced with anise extract and finished with a dusting of confectioners’ sugar, making them 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 all spice
- 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)
Finishing
- 1/2 cup (87 g) confectioners’ sugar for rolling
Instructions
- Combine dry ingredients: In a bowl, sift together the all-purpose flour, cinnamon, allspice, nutmeg, black pepper, ground cloves, baking soda, and salt. Set this mixture aside to be incorporated later.
- Cream butter and sugars: In a stand mixer fitted with a paddle attachment, beat the unsalted butter, light brown sugar, and molasses on medium speed for about 3 minutes, until the mixture is fluffy and well combined.
- Add egg and flavoring: Beat in the egg and anise extract until fully integrated into the wet mixture.
- Incorporate dry ingredients: With the mixer on low speed, gradually add the flour spice mixture to the wet ingredients, beating just until combined to avoid overmixing.
- Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for at least three hours. This step is essential to allow flavors to meld and to firm up the dough for easier handling.
- 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 it into balls about 1 1/2 inches in diameter. Arrange the balls on the prepared baking sheets about 2 inches apart to allow spreading.
- Bake: Bake the cookies for about 15 minutes or until they turn golden and are firm to the touch with slight cracking on the surface.
- Cool and coat: Transfer the baked cookies to a wire rack and let them cool slightly for about 5 minutes. While still warm, roll each cookie in confectioners’ sugar to coat thoroughly.
- Serve: Allow the cookies to cool completely and serve. Store in an airtight container for up to one week.
Notes
- Pfeffernüsse cookies are a cherished tradition during German Christmas celebrations.
- The combination of molasses, pepper, and anise provides a unique spicy warmth balanced by sweetness.
- Chilling the dough is crucial for proper texture and ease of shaping.
- If anise extract is unavailable, vanilla extract can be used as a mild substitute.
- Cookies can be stored at room temperature in an airtight container for up to a week.
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
