Pfeffernusse Cookies
User Reviews
5
Pfeffernusse Cookies
Description
This recipe begins by creaming butter and brown sugar until smooth, then adding molasses and egg for richness and moisture. The dry ingredients—flour, baking soda, and a complex mix of spices—are mixed in to create a stiff dough. The dough is portioned by tablespoon onto lined baking sheets and baked at moderate temperature until set, with minimal spreading. Cooling on the sheet allows the cookies to firm up slightly without becoming hard.
The spice blend gives Pfeffernusse their distinctive flavor profile, balancing warmth with hints of heat from white pepper. The powdered sugar finish softens the surface and adds visual appeal.
These cookies are often enjoyed during holiday seasons and pair well with tea or coffee. Slight underbaking helps maintain a soft bite inside the crisp exterior.
Measuring flour correctly by weighing or light spooning helps keep the texture balanced, preventing heaviness or crumbliness. Salted butter is used here to complement the spices, but adjustments to salt can be made if unsalted butter is preferred.
Ingredients
- 1/2 cup butter at cool room temperature
- 3/4 cup brown sugar packed
- 1/2 cup molasses
- 1 egg large
- 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 cloves ground
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon cardamom
- ground white pepper pinch or two
- powdered sugar
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
- Using salted butter offsets the lack of added salt; if using unsalted butter, add a pinch of salt to the dough.
- Light or dark brown sugar can be used; dark brown will deepen the flavor.
- Regular or robust unsulphured molasses is preferred; blackstrap molasses is not recommended due to its strong taste.
- Weighing flour or lightly spooning it into measuring cups prevents too much flour, which can cause dense cookies.
- Remove cookies from the oven when tops and edges are set but slightly soft to achieve a tender center.
- Powdered sugar can be sprinkled on top or used to roll the cookies for more sweetness and coating.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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