German Pfeffernüsse Cookies (2024)

Prep Time: 10 minutes mins

Cook Time: 15 minutes mins

Chill Time: 3 hours hrs

Total Time: 3 hours hrs 25 minutes mins

• ▢ 2 ¼ cups (280 g) all-purpose flour
• ▢ ¾ teaspoon ground cinnamon
• ▢ ½ teaspoon ground all spice
• ▢ ¼ teaspoon freshly ground nutmeg
• ▢ ¼ teaspoon freshly ground black pepper
• ▢ ¼ teaspoon ground cloves
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ ½ cup (113 g or 1 stick) unsalted butter, room temperature
• ▢ ¾ cup (150 g) firmly packed light brown sugar
• ▢ ¼ cup unsulfured molasses
• ▢ 1 large egg
• ▢ 1 teaspoon anise extract, (or vanilla if you prefer)
• ▢ ½ cup (87 g) confectioners’ sugar

• In a bowl, combine flour, cinnamon, all spice, nutmeg, black pepper, ground cloves, baking soda, and salt. Set aside.

• In a stand mixer, beat butter, brown sugar, and molasses on medium speed until fluffy, about 3 minutes. Beat in egg and anise extract until combined. With mixer on low speed, slowly add flour mixture and beat until just combined.

• Wrap dough in plastic wrap and chill in the refrigerator for at least three hours.

• Position a rack in the middle of an oven and preheat to 350° F. Line two baking sheets with parchment paper and set aside.

• Scoop about a tablespoon of dough and roll into balls 1 1/2 inches in diameter. Place balls on prepared baking sheets about 2 inches apart. Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer cookies to a wire rack to cool slightly, about 5 minutes.

• While cookies are still slightly warm, roll them in confectioners’ sugar and serve.

1. Storing pfeffernusse: Store cookies in an airtight container at room temperature for up to 5 days.
2. Make ahead tips: Dough may be kept the refrigerator for 2 days or in the freezer for up to 2 months. Defrost in the refrigerator before scooping and baking.

Course: Dessert

Cuisine: German