Description
Traditional Pfeffernusse Cookies are spiced molasses treats with a delightful blend of warming spices like cinnamon, cardamom, cloves, and black pepper. These chewy, lightly cracked cookies are dusted with powdered sugar and make a perfect holiday indulgence or cozy snack.
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
For Dusting
- 1 cup confectioners’ sugar
Instructions
- Prepare the Molasses Mixture: In a saucepan over medium heat, combine molasses, honey, shortening, and margarine. Cook and stir until the mixture becomes creamy and well combined. Remove the pan from heat and let the mixture cool to room temperature. Once cooled, beat in the eggs thoroughly.
- Mix Dry Ingredients: In a large bowl, whisk together all the dry ingredients: flour, white sugar, brown sugar, anise extract, cinnamon, cardamom, baking soda, cloves, nutmeg, ginger, black pepper, and salt. This creates the aromatic and spiced base for the cookies.
- Combine Wet and Dry Mixes: Add the cooled molasses mixture to the dry ingredients and stir until the dough is thoroughly combined and uniform. Cover the dough and refrigerate it for about 2 hours to chill and firm up, making it easier to handle.
- Preheat Oven and Shape Cookies: Preheat your oven to 325°F (165°C). Remove the dough from the refrigerator, roll it into small, acorn-sized balls, and place them about 1 inch apart on prepared baking sheets to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 15 minutes. The cookies should be firm with a slight crack on top when done. Remove from oven and let them cool on the baking sheets for a few minutes.
- Cool and Dust with Sugar: Transfer the cookies to a wire rack to cool completely. Once cooled, dust them generously with confectioners’ sugar for a classic finish and extra sweetness before serving.
Notes
- Chilling the dough is essential to prevent cookies from spreading too much during baking and to develop flavors.
- The black pepper adds a subtle spicy kick that is characteristic of traditional Pfeffernusse cookies.
- Make sure not to overbake; cookies should be firm but still moist inside.
- These cookies store well in an airtight container at room temperature for up to a week.
- For an extra festive touch, you can drizzle melted white chocolate over the cooled cookies before dusting with powdered sugar.
