📝 About This Recipe
A quintessential German holiday treasure, Pfeffernüsse are tiny, spice-laden cookies that capture the very essence of a European Christmas market. These 'pepper nuts' are prized for their unique blend of warming spices—including a signature kick of white pepper—and their signature snowy coating of powdered sugar. Dense, chewy, and deeply aromatic, they develop even better flavor after a few days of resting, making them the perfect make-ahead treat for the festive season.
🥗 Ingredients
The Spice Blend
- 2 teaspoons Ground Cinnamon
- 1/2 teaspoon Ground Cloves
- 1/2 teaspoon Ground Allspice
- 1/2 teaspoon Ground Cardamom
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground White Pepper (provides the authentic 'peppery' finish)
- 1/4 teaspoon Ground Star Anise (optional, for licorice notes)
Cookie Dough
- 1/2 cup Unsalted Butter (softened to room temperature)
- 3/4 cup Brown Sugar (packed)
- 1/4 cup Molasses (unsulphured)
- 1 large Egg (at room temperature)
- 2 1/4 cups All-Purpose Flour (spooned and leveled)
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
The Glaze & Coating
- 1 1/2 cups Confectioners' Sugar (sifted)
- 2-3 tablespoons Hot Water or Milk
- 1/2 teaspoon Vanilla Extract
👨🍳 Instructions
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1
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, allspice, cardamom, ginger, white pepper, and star anise until perfectly blended. Set aside.
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2
In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and brown sugar on medium-high speed until light and fluffy, about 3 minutes.
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3
Add the molasses and the egg, beating until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
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4
Reduce the mixer speed to low and gradually add the dry spice and flour mixture. Mix just until the flour streaks disappear; do not overmix.
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5
The dough will be quite soft. Wrap it tightly in plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This allows the spices to bloom and makes the dough easier to handle.
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6
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
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7
Scoop about 1 tablespoon of chilled dough at a time and roll between your palms into 1-inch balls (the size of a large marble).
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8
Place the balls on the prepared baking sheets, spacing them about 1.5 inches apart as they won't spread much.
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9
Bake for 12-14 minutes. The cookies should be firm to the touch but not hard; they will continue to firm up as they cool.
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10
While the cookies bake, whisk together the confectioners' sugar, hot water (or milk), and vanilla in a small bowl until a smooth, thin glaze forms.
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11
Let the cookies cool on the pan for 5 minutes, then while still warm, dip each cookie into the glaze to coat entirely. Use a fork to lift them out.
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12
Place the glazed cookies on a wire rack set over parchment paper to catch drips. Allow the glaze to set completely until it becomes a matte white shell.
💡 Chef's Tips
For the best flavor, let the cookies sit in an airtight container for 2 days before eating; the spices mellow and the texture becomes perfectly chewy. If the dough is too sticky to roll even after chilling, lightly flour your hands rather than adding more flour to the dough. Ensure your white pepper is fresh; it provides the 'heat' that balances the sweetness of the sugar coating. Do not overbake! These cookies should be dense and soft inside, not crunchy like a gingersnap. If you prefer a thicker 'snow' look, roll the cookies in extra powdered sugar once the liquid glaze has dried.
🍽️ Serving Suggestions
Serve alongside a steaming mug of Glühwein (German mulled wine) for the ultimate holiday experience. Pair with a sharp, aged cheddar cheese to contrast the deep spice and sweetness. Include them on a holiday cookie platter with Lebkuchen and Linzer cookies for a traditional German theme. Enjoy with a cup of strong black coffee or Earl Grey tea in the afternoon. Place in glass jars with a ribbon for a beautiful and aromatic homemade gift.