Description
Classic Pfeffernusse Cookies are spiced German holiday treats featuring a rich blend of molasses, honey, and warming spices like cinnamon, cardamom, and black pepper. These chewy and flavorful cookies are dusted with confectioners’ sugar, making them a festive favorite perfect for sharing at holiday gatherings.
Ingredients
Scale
Wet Ingredients
- ½ cup molasses
- ¼ cup honey
- ¼ cup shortening
- ¼ cup margarine
- 2 large eggs
Dry Ingredients
- 4 cups all-purpose flour
- ¾ cup white sugar
- ½ cup brown sugar
- 2 teaspoons anise extract
- 2 teaspoons ground cinnamon
- 1½ teaspoons ground cardamom
- 1½ teaspoons baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground black pepper
- ½ teaspoon salt
Finishing
- 1 cup confectioners’ sugar for dusting
Instructions
- Prepare Molasses Mixture: In a saucepan over medium heat, combine the molasses, honey, shortening, and margarine. Cook and stir continuously until the mixture becomes creamy. Remove from heat and let it cool to room temperature before beating in the eggs thoroughly.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, white sugar, brown sugar, anise extract, ground cinnamon, ground cardamom, baking soda, ground cloves, ground nutmeg, ground ginger, ground black pepper, and salt to ensure even distribution of spices and leavening.
- Combine Wet and Dry Mixtures: Add the cooled molasses mixture to the dry ingredients and stir until all components are thoroughly incorporated to form a dough. Cover and refrigerate the dough for about 2 hours to chill and firm up.
- Preheat Oven and Shape Cookies: Preheat the oven to 325°F (165°C). Remove dough from refrigerator and roll into small balls about the size of an acorn. Place the balls about 1 inch apart on ungreased baking sheets to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 15 minutes or until the cookies are firm and exhibit slight cracking on the tops. Removing them once they have just set ensures chewy centers.
- Cool and Dust: Let the cookies cool on the baking sheets for a few minutes to set, then transfer to wire racks to cool completely. Once cooled, dust generously with confectioners’ sugar before serving to add a sweet finishing touch.
Notes
- Chilling the dough is essential for preventing excessive spreading and for developing flavors.
- Using a combination of shortening and margarine helps achieve the ideal chewy yet tender texture.
- If you prefer a stronger anise flavor, you can add a bit more anise extract or substitute with crushed anise seeds.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
- These cookies actually improve in flavor after resting for a day or two.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
