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Pfeffernusse Cookies Recipe

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★★★★★

4.9 from 141 reviews

Pfeffernusse Cookies are traditional spiced German cookies featuring a delightful blend of warm spices like cinnamon, ginger, cloves, nutmeg, cardamom, and a hint of white pepper. These soft and chewy cookies are sweetened with molasses and brown sugar, then dusted with powdered sugar, making them perfect for festive occasions or cozy afternoons with tea or coffee.

Ingredients

Scale

Cookie Dough

  • 1/2 cup butter, cool room temperature
  • 3/4 cup brown sugar, packed
  • 1/2 cup molasses
  • 1 large egg
  • 3 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cardamom
  • Pinch or two of ground white pepper

Topping

  • Powdered sugar, for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
  2. Mix Butter and Sugar: In a large mixing bowl, beat the cool room temperature butter and packed brown sugar on medium speed for about 2 to 3 minutes until well combined and creamy. Scrape down the sides of the bowl as needed to mix evenly.
  3. Add Molasses: Pour in the molasses and continue beating on medium speed for another 1 to 2 minutes until the mixture is smooth and fully blended.
  4. Incorporate Egg: Add the large egg to the bowl and beat on medium speed for about 1 minute, ensuring it is completely mixed into the batter.
  5. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, cloves, nutmeg, cardamom, and ground white pepper. Gradually add this dry spice and flour mixture to the wet ingredients and stir until fully combined. The dough will be stiff and slightly firm to handle.
  6. Shape Cookies: Using a tablespoon, scoop out portions of the dough and place them on the prepared baking sheets. Make sure to space the dough balls about 2 inches apart to allow room for spreading.
  7. Bake: Place the cookie sheets in your preheated oven and bake for 7 to 10 minutes, or until the tops and edges are set but the cookies remain soft.
  8. Cool: Allow the cookies to cool on the cookie sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely to room temperature.
  9. Dust with Powdered Sugar: Once cooled, generously sprinkle the cookies with powdered sugar before serving for that classic Pfeffernusse finish.

Notes

  • Make sure the butter is at cool room temperature to ensure proper creaming with the sugar.
  • Measuring flour correctly can affect the texture; spoon flour into your measuring cup and level it off rather than scooping.
  • The pinch of white pepper adds a subtle heat that is characteristic of authentic Pfeffernusse cookies—don’t skip it!
  • Cookies can be stored in an airtight container at room temperature for up to a week.
  • These cookies actually taste better a day or two after baking once the spices have melded.

Keywords: Pfeffernusse, German cookies, spiced cookies, holiday cookies, molasses cookies, Christmas cookies

Find it online: https://mixitwitjoe.com/pfeffernusse-cookies-recipe/