Pfeffernusse Cookies

One of the best things I like about the holidays are these Pfeffernusse Cookies. I usually buy them but this year I wanted to make them. Well I did buy a box at Trader Joe’s and that’s what got me motivated to make them, wolfing through them one by one, seriously I usually have some self control with food/cookies but there is something so satisfying with these that I can’t stop eating them. And they’re surprisingly easy to make, not only that they taste better than store bought. It’s a german spice cookie, similar to a gingerbread but without the ginger, it has black pepper so that gives it a bit of heat. It’s probably the molasses that gives it a similar taste and texture. Well there’s not too much time until Christmas but like I said they came together really quick and have an impressive (addictive!) taste. Wishing all of you a great holiday! Enjoy!

Pfeffernusse Cookies

  • 1 1/4 cups confectioners' sugar
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon freshly ground pepper
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup firmly packed light-brown sugar
  • 1 large egg
  • 1/4 cup unsulfured molasses
  • 1/2 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place the confectioners' sugar in a brown paper bag (or plastic storage bag).

In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside. 

Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed add flour mixture, beat until just combined. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.) 

Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Store in an airtight container.

Adapted from Martha Stewart