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
Yield – 54 cookiesPresentation – I tossed these cookies 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.Variations – Substitute up to ½ cup of the all-purpose flour for nut flour such as almond or hazelnut flour.Storage – I 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.I made a half batch with great success!Recipe from Better Homes & Gardens Cookies & Candies 1966 Edition