Pfeffernusse Recipe

Name: Pfeffernusse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1a4 cups all-purpose flour; 1a2 teaspoon salt; 1a2 teaspoon ground black pepper; 1a2 teaspoon crushed anise seed; 1a2 teaspoon ground cinnamon; 1a4 teaspoon baking soda; 1a4 teaspoon ground allspice; 1a4 teaspoon ground nutmeg; 1a8 teaspoon ground cloves; 1a2 cup unsalted butter, at room temperature; 3a4 cup firmly packed light brown sugar; 1a4 cup light molasses (unsulfured); 1 egg; 2 cups confectioners' sugar, for dusting (icing)

Servings: persons

2 1a4 cups all-purpose flour
1a2 teaspoon salt
1a2 teaspoon ground black pepper
1a2 teaspoon crushed anise seed
1a2 teaspoon ground cinnamon
1a4 teaspoon baking soda
1a4 teaspoon ground allspice
1a4 teaspoon ground nutmeg
1a8 teaspoon ground cloves
1a2 cup unsalted butter, at room temperature
3a4 cup firmly packed light brown sugar
1a4 cup light molasses (unsulfured)
1 egg
2 cups confectioners' sugar, for dusting (icing)

1
In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves.
2
In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes.
3
Beat in the egg.
4
Reduce the mixer speed to low and beat in the flour mixture.
5
Cover and refrigerate for several hours.
6
Position a rack in the middle of an oven and preheat to 350 degrees F.
7
Butter 2 baking sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2 inches in diameter.
8
Place the balls on the cookie sheets spacing them about 2 inches apart.
9
Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes.
10
Transfer the baking sheets to racks and let the cookies cool slightly on the sheets.
11
Place the confectioners' sugar in a sturdy paper bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar.
12
Transfer to racks and let cool completely.
13
Repeat with the remaining cookies.
14
Store in an air-tight container at room temperature for up to 1 week.

1139

kcal

Calories

Fat

234

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 1a4 cups all-purpose flour, 1a2 teaspoon salt, 1a2 teaspoon ground black pepper, 1a2 teaspoon crushed anise seed, and more.

Yes, Pfeffernusse falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pfeffernusse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions