Description
Pfeffernusse are traditional German spice cookies packed with warm flavors like cinnamon, cloves, and nutmeg, combined with molasses and anise for a unique, festive taste. These small, round cookies have a soft yet slightly chewy texture, coated generously with powdered sugar for a sweet finish. Perfect for holiday celebrations or as a cozy treat with tea or coffee.
Ingredients
Scale
Dry Ingredients
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ½ teaspoon ground allspice
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 2 cups all purpose flour
Wet Ingredients
- 1 teaspoon anise extract
- 1 large egg
- â…“ cup molasses
- ½ cup granulated sugar
- ½ cup butter (room temperature)
For Dusting
- 1 cup powdered sugar
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together ground cardamom, ground cloves, salt, ground allspice, ground ginger, ground nutmeg, ground black pepper, ground cinnamon, baking soda, and all-purpose flour until well combined.
- Cream Wet Ingredients: Using a stand mixer or handheld mixer, beat together the room temperature butter, granulated sugar, molasses, egg, and anise extract until the mixture is smooth and creamy.
- Combine Mixtures: Gradually add the flour and spice mixture to the wet ingredients, mixing slowly until the dough is thoroughly incorporated and uniform.
- Chill Dough: Cover the bowl tightly and refrigerate the dough for 1 hour to firm up, which will make the dough easier to handle and improve texture during baking.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper for easy cleanup.
- Form Dough Balls: Use a cookie scoop to portion out the dough (approximately 1 ½ tablespoons per ball), then roll each portion into a smooth ball with your hands.
- Bake Cookies: Arrange the dough balls on the prepared baking sheet, spacing them to allow for slight spreading. Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the centers remain soft.
- Cool Slightly: Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes to firm up before handling.
- Dust with Powdered Sugar: Using a sifter, dust each warm cookie thoroughly on both sides with powdered sugar. Repeat dusting as needed to achieve a fully coated, snowy finish.
- Cool Completely: Transfer the cookies to a wire rack and allow them to cool completely before serving to let the flavors settle and powdered sugar coating adhere well.
Notes
- Be sure to chill the dough to prevent spreading and to enhance flavor development.
- Use parchment paper or a silicone baking mat to avoid cookies sticking to the baking sheet.
- For a stronger anise flavor, experiment with adding a little more anise extract, but do so cautiously to avoid overpowering the spices.
- Store Pfeffernusse in an airtight container to maintain freshness; they can soften slightly and develop more flavor over a day or two.
- These cookies traditionally pair well with coffee, tea, or mulled wine during the holidays.
