German Pepper Nut Cookie Recipe
German Pffernusse (Pepper Nut) Cookies are a favourite in my household! They are rich in spice without being spicy and a great addition to any Christmas baking. Here is my favourite recipe that I use year after year.
*This dough does need to rest for a few hours in the fridge so make sure you leave enough time for this! I usually make the dough the day before I plan to bake it.
German Pepper Nut Cookies
2 1⁄4 cups all-purpose flour
1⁄2 teaspoon salt
1⁄2 teaspoon ground black pepper
1⁄2 teaspoon crushed anise seed
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon baking soda
1⁄4 teaspoon ground allspice
1⁄4 teaspoon ground nutmeg
1⁄8 teaspoon ground cloves
1⁄2 cup unsalted butter, at room temperature
3⁄4 cup firmly packed light brown sugar
1⁄4 cup light molasses (unsulfured)
2 cups confectioners’ sugar
- In a medium bowl, sift together the flour, salt, pepper, anise, cinnamon, baking soda, allspice, nutmeg and cloves.
- In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy.
- Add the egg into the large bowl mixture and beat until mixed.
- Reduce the mixer speed to low and slowly add in the flour mixture.
- Cover and refrigerate for several hours. (I usually pre-make this dough the day before I bake it)
- Preheat oven to 350 degrees F.
- Scoop up pieces of dough and roll between the palms of your hand into balls 1 1/2 inches in diameter.
- Place the balls on cookie sheets lined with parchment paper, spacing them about 2 inches apart.
- Bake about 14 minutes until the cookies are golden brown on the bottom and firm to the touch.
- Transfer the baking sheets to racks and let the cookies cool slightly on the sheets.
- Place the confectioners’ sugar in a sturdy paper bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar. (If you don’t have a paper bag a ziplock will work, but not quite as well as a paper bag because you will have to brush off the excess sugar from the cookies.)
- Transfer the cookies to a wired rack and let cool completely.
- Repeat with the remaining cookies.