Description
Pfeffernusse Cookies are traditional German spice cookies with a rich blend of warm spices and molasses, perfect for the holiday season. These small, soft, and slightly chewy treats are coated in powdered sugar for a sweet finish, making them a festive favorite that deepens in flavor after resting overnight.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cardamom
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- 1/2 teaspoon pure vanilla extract
Finishing
- 1/4 cup powdered sugar (for coating)
Instructions
- Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground cloves, allspice, nutmeg, black pepper, and cardamom until thoroughly combined. This spice blend gives the cookies their distinctive warm flavor.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and packed brown sugar together until the mixture is light and fluffy. This step ensures your cookies will have a tender texture.
- Add Wet Ingredients: Incorporate the molasses, egg, and vanilla extract into the butter and sugar mixture, mixing until all ingredients are fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry spice and flour mixture to the wet ingredients, mixing just until a thick dough forms. Be careful not to overmix as this can toughen the cookies.
- Chill Dough: Chill the dough in the refrigerator for 30 minutes. This step makes the dough easier to handle and helps maintain shape during baking.
- Form Cookies: Scoop the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until they puff up and are set but not browned.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Coat with Powdered Sugar: Once fully cooled, roll the cookies in powdered sugar until they are fully coated. This adds a sweet finish and traditional look.
Notes
- For best flavor, allow the cookies to rest overnight after baking to let the spices deepen and mature.
- Store Pfeffernusse cookies in an airtight container for up to 1 week to retain freshness.
- These cookies freeze well, making them an excellent choice for holiday gifting or making ahead of time.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 7g
- Sodium: 55mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
