Pfeffernusse Cookies
User Reviews
5.0
18 reviews
Excellent
Pfeffernusse Cookies
Report
Old-fashioned gingerbread spiced pfeffernusse cookie recipe.
Share:
Ingredients
- 1/2 cup butter at cool room temperature
- 3/4 cup brown sugar packed
- 1/2 cup molasses
- 1 large egg
- 3 ¼ cups all-purpose flour See note below about measuring
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cardamom
- Pinch or two of ground white pepper
- powdered sugar
Add to Shopping List
Instructions
- Preheat oven to 350F. Line cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, beat the butter and brown sugar until well-combined, about 2-3 minutes on medium.
- Scrape down the bowl as needed as you continue.
- Mix in the molasses until well-combined, about 1-2 minutes on medium.
- Add the egg, and mix in until well-combined, about 1 minute on medium.
- Add the flour, baking soda, and spices.
- Stir in until combined. The dough will be a stiffer dough.
- Scoop by tablespoonfuls and place 2 inches apart on the prepared baking sheets.
- Bake for 7-10 minutes, or until the tops and edges are set.
- Cool for 5 minutes on the cookie sheet.
- Remove to a wire rack to cool to room temperature.
- Sprinkle the tops with powdered sugar before serving.
Notes
- Butter: I use salted butter in this recipe since there isn't any additional salt in the recipe. You can use unsalted if you prefer. However, you may need to add a couple pinches of salt. Also, cool room temperature butter will dent when pressed, but the butter around the dent won't lose shape. If the butter is too warm, the cookies will spread too much as they bake.
- Brown sugar: I use light brown sugar, but you can use dark brown sugar if you prefer.
- Molasses: I prefer to use a regular or robust unsulphured molasses (like Grandma's or Brer Rabbit). I don't recommend using blackstrap molasses in this recipe.
- Flour: To properly measure the flour, I recommend weighing it. If you don't have a kitchen scale, sift or stir the flour to break it up. Lightly spoon into the measuring cup to avoid packing in the flour and level. Too much flour will give you a heavy, doughy, or crumbly cookie.
- Baking: Slightly underbaking the cookies will help to keep them soft. These cookies won't spread much as they bake. There are step-by-step photos above the recipe for reference.
- Powdered sugar: I just sprinkle powdered sugar over the tops of the cookies. If you prefer, you can roll the cookies in powdered sugar to coat them.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1cookie
Calories
73kcal
(4%)
Carbohydrates
13g
(4%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
8mg
(3%)
Sodium
43mg
(2%)
Potassium
66mg
(2%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
64IU
(1%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 73 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 73kcal | 4% |
| Carbohydrates | 13g | 4% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 43mg | 2% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 64IU | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
Other Recipes
You'll Also Love
