Pfeffernusse
User Reviews
5
Pfeffernusse
Description
Pfeffernusse combine a rich spice blend including ginger, cinnamon, cardamom, cloves, black pepper, nutmeg, and anise extract with molasses, honey, butter, and brown sugar, yielding a deeply aromatic dough. The mixture is heated briefly to meld flavors, then cooled before integrating egg and flour to form a sturdy yet tender dough. After chilling for at least two hours to firm the dough and develop flavors, it is cut into small squares and baked until set. The characteristic double roll in powdered sugar forms a fine white coating that adds sweetness and prevents sticking.
The contrast of spicy warmth and the sweet powdered sugar coating distinguishes Pfeffernusse cookies. The texture is firm but not dry, thanks to careful measuring of flour and chilling to control spreading. These cookies are often made ahead, as resting the dough intensifies the flavors. Using parchment paper prevents cracking and facilitates even baking.
Pfeffernusse are traditionally enjoyed during the holiday season and pair well with coffee or tea. They store well and can be made days in advance. If anise extract is unavailable, ground anise seed or almond or vanilla extract can be substituted, although this changes the flavor profile slightly.
Practical tips include lightly greasing measuring spoons when measuring sticky ingredients like molasses and honey, measuring flour by weight or properly fluffing and level to avoid dryness, and keeping the dough refrigerated between batches to prevent spreading.
Ingredients
- ½ cup butter 113g, unsalted
- ½ cup dark brown sugar 110g, firmly packed
- ¼ cup unsulphured molasses (80mL)
- ¼ cup honey (80mL)
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon anise extract
- ¾ teaspoon cloves ground
- ¾ teaspoon black pepper ground
- ½ teaspoon nutmeg freshly grated
- ½ teaspoon salt
- 1 large egg
- 3 cups all-purpose flour (360g)
- ½ teaspoon baking soda
- 2 cups confectioners’ sugar (240g)
Instructions
- In a small saucepan, combine butter, sugar, molasses, and honey over medium heat. Cook, stirring frequently until the mixture just starts to bubble. Remove from the heat. Stir in the ginger, cinnamon, cardamom, anise extract, cloves, pepper, nutmeg, and salt. Transfer to a large bowl, and let cool for 20 minutes or until barely warm to the touch.
- Once cooled, whisk in the egg until well combined. Fold in the flour and baking soda until all of the flour is incorporated. Transfer the dough to a sheet of plastic wrap, cover and press into a 1-inch-thick square. Refrigerate for 2 hours or up to 3 days. (The dough gets more flavorful as it rests, so this is a great step to make ahead.)
- When ready to bake, position oven racks towards the center of the oven, and preheat the oven to 350F. Line two baking sheets with parchment paper.
- Unwrap the cookie dough and cut into ¾-inch wide strips. Cut again making ¾-inch-wide strips running perpendicular to the first set, creating cubes. Roll each cube of dough between your palms to create a ball. Place on the lined baking sheets 1 1/2 inches apart. If you can’t fit all of the dough on two sheets, rewrap and chill the remaining dough to roll and bake after the first batch.
- Bake one sheet at a time for 10 to 12 minutes or until cookies are firm to the touch and just starting to crack on top. Let cookies cool for a few minutes. Toss cooled cookies in confectioners’ sugar until well coated. Transfer to a wire rack to cool completely. Toss again in confectioners’ sugar once cooled.
Notes
- If anise extract is unavailable, substitute with ½ teaspoon ground anise seed or use vanilla or almond extract instead.
- Measure flour accurately by weight or fluff and level the measuring cup to avoid dry, dense cookies.
- Chill the dough thoroughly to prevent spreading and ensure proper texture before baking.
- Roll cookies in powdered sugar twice for a complete coating that prevents melting and sticking.
- Line baking sheets with parchment paper to promote even baking and prevent cookies from cracking.
- Spray or grease measuring spoons before measuring sticky ingredients like molasses or honey for easier release.
- Keep unrolled dough covered and refrigerated between baking batches to maintain consistency and prevent drying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 75cookies
Amount Per Serving
Calories 55 kcal
% Daily Value*
| Calories | 55kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 25mg | 1% |
| Potassium | 27mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 42IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
