Pfeffernusse (German Pepper Nut Cookies ) Recipe

Name: Pfeffernusse (German Pepper Nut Cookies )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon crushed anise seed; 1/2 teaspoon ground cinnamon; 1/4 teaspoon baking soda; 1/4 teaspoon ground allspice; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1/2 cup unsalted butter, at room temperature; 3/4 cup firmly packed light brown sugar; 1/4 cup light molasses (unsulfured); 1 egg; 2 cups confectioners' sugar, for dusting (icing)

Servings: persons

2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed anise seed
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup unsalted butter, at room temperature
3/4 cup firmly packed light brown sugar
1/4 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.

1030

kcal

Calories

Fat

193

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
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

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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 1/4 cups all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon crushed anise seed, and more.

Yes, Pfeffernusse (German Pepper Nut Cookies ) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pfeffernusse (German Pepper Nut Cookies )

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions