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These Pfeffernusse are small spiced cookies coated in powdered sugar! They are flavored with molasses, cinnamon, cloves, nutmeg and a pinch of white pepper!
This pfeffernüsse recipe comes from the well-loved pages of my Better Homes and Gardens’ Cookies and Candies Cookbook 1966 edition. This recipe makes well-spiced, tender cookies that have a slightly soft texture. I’ve tossed them in powdered sugar but you could also coat them with a simple icing of milk and powdered sugar.
I never tire of making European Christmas desserts. Sometimes it feels they have a lock on that perfect spiced-molasses cookie! Look no further than soft gingerbread cookies, speculoos cookies, kolacky cookies, and pepparkakor cookies! That isn’t even taking into account stollen or linzer cookies!
Table of Contents
Why You Will Love this Pfeffernusse Recipe
- Tender, soft texture. Unlike snowball cookies, pfeffernusse have a soft texture and are not dry and crumbly. The extra coating of icing or sugar keeps them soft.
- Pleasantly spiced molasses flavor. The dough is flavored with spices, a pinch of white pepper and molasses. The spices are in balance but present!
- An easy Christmas cookie. The dough is mixed using melted butter, so it comes together easily in one bowl. The melted butter blooms the spices, which intensifies their flavor.
Professional Tips for Making Pfeffernüsse
- Overnight chilling is best. Because the butter is melted, overnight chilling is ideal. This allows the butter to resolidify and the flavors to meld.
- Watch for doneness to avoid over-baking. The cookies are already brown from the molasses, so it is easy to overbake them. Watch for them to start to brown, the surface to appear matte and have small cracks.
- For longer storage dip in icing. These Christmas cookies are supposed to be soft. If you would like to make further in advance, dip in a glaze made with powdered sugar and milk. This will set on the outside and lock in moisture.
Ingredients
- Molasses: I generally use unsulphered molasses such as Grandma’s Molasses. It has a lighter, milder flavor. This adds all the warm, caramel notes without the bite of blackstrap molasses.
- Butter: There is no additional salt in this recipe, so you could use salted or unsalted.
- Eggs
- All-Purpose Flour: All-purpose flour has just the right amount of gluten to make soft, tender cookies that hold their little round shape.
- Granulated Sugar
- Baking Soda: Baking soda reacts with the acidity in the molasses to leaven these spiced cookies.
- Cinnamon
- Cloves: Freshly ground cloves have a wonderful flavor that is dampened in the pre-ground. If you want to take the time, grind your own and then sift.
- Nutmeg: I used pre-ground nutmeg but the flavor of freshly grated is much more aromatic and has citrus notes. I would use only ¼ teaspoon freshly grated.
- White pepper: White pepper has a musty, earthy flavor that makes it unique. You could also use black pepper in this recipe.
See the recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Try using lebkuchengewürz: Lebkuchengewürz is a German gingerbread spice mix. It has cinnamon, nutmeg, cloves, cardamom, star anise, allspice and coriander seeds. Simple replace all the spices in this recipe with store-bought or homemade lebkuchengewürz.
- Dip the cookies in icing: I tossed these pfeffernusse in powdered sugar for an easy, sweet coating but you could also dip each cookie in powdered sugar loosened with milk. Place on a cooling rack to drip dry.
- Add nut flour. Substitute up to ½ cup of the all-purpose flour for nut flour to add another flavor dimension and a little extra texture. Almond or hazelnut meal would be delightful.
What are pfeffernüsse?
Pfeffernüsse are a traditional German Christmas cookie. They are small, round spiced cookies flavored with molasses and spices like cinnamon, nutmeg, cloves, cardamom, and white pepper. Pfeffernüsse means “pepper nut” in German. They get their name from the addition of pepper in the spices and their small rounded shape resembling a nut.
How to Make Pfeffernusse
Use these instructions to make German pfeffernusse cookies. Further details and measurements can be found in the recipe card below.
Step 1: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, cloves, nutmeg and pepper.
Step 2: In a large pot, melt molasses and butter. Cool to room temperature. You could also do this in the microwave in a microwave-safe bowl.
I placed the pot on an elevated trivet, which helped it cool down faster.
Step 3: Whisk the egg into the molasses mixture until smooth. Pour the molasses mixture into the dry ingredients and mix until a smooth dough forms.
Step 4: Place a large piece of plastic wrap on the counter and turn dough out onto plastic. Shape in a ball, wrap and refrigerate several hours or overnight.
Pressing the dough into a square no thicker than an inch will help it cool faster and more evenly.
Step 5: Preheat oven to 375°F. Line several baking sheets with parchment.
Step 6: Shape chilled dough into 1-inch balls.
Working quickly will keep the dough cool and the cookies will spread less.
Step 9: Bake in preheated oven for about 12 minutes. Allow to cool on wire racks.
Step 8: Toss in confectioner’s sugar.
Chef Lindsey’s Recipe Tip
The original recipe, as written, makes 4 ½ dozen (54) cookies! If you don’t want that many, I did halve the recipe to great success.
Frequently Asked Questions
I prefer to store pfeffernusse at room temperature for up to 5 days. You can store them at room temper for up to 10 days when iced. They can also be stored in the freezer for up to 3 months. Toss in powdered sugar after thawing.
Because of their long shelf-life, pfeffernüsse are good shipping cookies. I don’t recommend shipping them in the same box or tin as another type of cookie, because the powdered sugar will get everywhere.
Gingerbread cookies are also molasses spice cookies but they are traditionally rolled and cut out with cookie cutters. They can be decorated or unadorned. The spices are similar but pfeffernusse are always small, round cookies coated in either powdered sugar or a simple icing. Gingerbread texture can vary from soft and chewy to dry and crunchy.
Pfeffernusse are delicious by themselves with tea or coffee, but they are also wonderful when served with a spoonful of crème anglaise sauce for dipping. The cream balances and draws out the molasses spice flavor.
If you tried this recipe and loved it please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you; your comments make my day!
Pfeffernüsse Cookies
Ingredients
- ¾ cup molasses
- ½ cup butter
- 2 eggs beaten
- 4 ¼ cups all purpose flour
- ½ cup granulated sugar
- 1 ¼ teaspoon baking soda
- 2 teaspoon cinnamon
- ½ teaspoon cloves
- ½ teaspoon nutmeg
- pinch white pepper or black peppercorn if that is all you have!
- ½ cup confectioner’s sugar for rolling
Instructions
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, cloves, nutmeg and pepper.
- In a large pot, melt molasses and butter. Cool to room temperature.
- Whisk the egg into the molasses mixture. Mix in the dry ingredients.
- Place a large piece of plastic wrap on the counter and turn dough out onto plastic. Shape in a ball, wrap and refrigerate several hours or overnight.
- Preheat oven to 375°F. Line several baking sheets with parchment.
- Shape chilled dough into 1-inch balls. Bake in preheated oven for about 12 minutes.
- Cool and toss in confectioner’s sugar.
Notes
Nutrition
Before You Go
I hope you enjoyed this professional chef tested recipe. Check out our other delicious Christmas cookie recipes or peruse more traditional Christmas cookie recipes!