Description
Pfeffernusse Cookies are traditional German spice cookies, infused with a warm blend of cinnamon, cloves, nutmeg, allspice, cardamom, and white pepper. These molasses and honey-sweetened treats are soft inside with a slightly crisp exterior, dusted with powdered sugar for a festive finish. Perfect for holiday celebrations and gifting.
Ingredients
Scale
Wet Ingredients
- 1/2 cup molasses
- 1/4 cup honey
- 1/4 cup unsalted butter
- 1 large egg
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground white pepper
Finishing
- Powdered sugar for coating
Instructions
- Prepare the Molasses Mixture: In a small saucepan, combine molasses, honey, and unsalted butter. Heat over low flame, stirring regularly until the butter melts completely and the mixture becomes smooth. Remove from heat and allow it to cool slightly to avoid cooking the egg in the next step.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, salt, and all the spices: cinnamon, cloves, nutmeg, allspice, cardamom, and white pepper. This blends the flavors evenly throughout the dough.
- Combine Wet and Dry Ingredients: Add the cooled molasses mixture and the egg to the dry ingredients. Stir until all components come together forming a thick, cohesive dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours, or better yet, overnight. This step firms the dough and enhances the flavors.
- Preheat and Prepare Baking Sheets: Heat the oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape the Cookies: Roll the chilled dough into 1-inch balls. Place the balls on the prepared baking sheets spaced 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 12 to 14 minutes or until the tops are set and the bottoms turn lightly golden. Avoid overbaking to keep cookies tender.
- Initial Powdered Sugar Coating: Allow the cookies to cool for about 5 minutes until they are warm but not hot. Roll them in powdered sugar to coat lightly.
- Final Powdered Sugar Coating: Once completely cooled, roll the cookies again in powdered sugar for a thicker, festive coating.
Notes
- For a softer cookie texture, store in an airtight container along with a fresh slice of bread; the bread helps retain moisture.
- These cookies develop deeper, more complex flavors after resting for one or two days, making them ideal for preparing ahead for holiday celebrations.
- They are perfect for gifting during the holiday season due to their festive spice profile and attractive powdered sugar coating.
