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Pfeffernusse Cookies, also called German peppernut cookies, are small spice cookies full of molasses, brown sugar, and warm spices. They’re incredibly fragrant, flavorful, and perfect with a hot cup of tea.
Pfeffernusse cookies ring in the holidays every bit as much as pumpkin spice welcomes Autumn. I love them. Growing up, my mom made them every year. Her recipe produced rock hard cookies that she would then store in a coffee can with a slice of apple in the bottom. By the time Christmas came about, they were soft and delicious. I looked forward to her Pfeffernusse each year.
In my single days after my mom passed, I resorted to buying the Archway brand of Pfeffernusse, and they were really good. Not as delicious as mom’s, but definitely acceptable.
Since those days, I’ve tweaked several recipes to come up with one that is softer than mom’s and even better than the store-bought cookies. Make a double batch, because you’ll find yourself grabbing one or two each morning with your coffee or tea.
Here are a few more cookie recipes:
A German spice holiday cookie, these Pfeffernusse Cookies are richly fragrant and flavorful, perfect for your morning coffee or tea.
½ cup molasses
¼ cup honey
¼ cup shortening
¼ cup butter
2 large eggs
2 teaspoons anise extract
4 cups all-purpose flour
¾ cup granulated sugar
½ cup dark brown sugar
1 teaspoon allspice
1 ½ teaspoons cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
2 teaspoons cinnamon
1 ½ teaspoons baking soda
1 ½ teaspoons white pepper
½ teaspoon salt
1 ½ cups powdered sugar
In a saucepan over medium heat, stir together the molasses, honey, shortening, and butter. Cook, stirring constantly until well combined and the shortening and butter have melted. Remove from the heat and allow to cool to room temperature.
When the mixture is cool, whisk in the eggs and anise extract.
In a large bowl, whisk together the flour, both sugars, cardamom, nutmeg, cloves, ginger, cinnamon, baking soda, pepper, and salt.
Add the molasses mixture and stir just until combined and no streaks of flour remain.
Cover the bowl tightly with plastic wrap and refrigerate at least 2 hours.
Preheat the oven to 325 degrees. Line 2 baking sheets with parchment paper or a Silpat mat.
Use a small cookie scoop to remove the chilled dough and roll into balls. Place on the prepared baking sheet at least 1-inch apart.
Bake for 10 – 15 minutes or until the cookies feel firm to the touch. Allow to cool on the baking sheet until you are able to handle them.
Meanwhile, dump the powdered sugar into a large ziplock bag.
Add a few of the warm cookies to the bag and shake to coat completely. Place them on a wire rack to cool completely. Continue with the remainder of the warm cookies.
When the cookies are completely cool, shake them again in the powdered sugar.