Pfeffernusse Cookies
Move Over, Gingerbread
If you like gingerbread, you’ll love pfeffernusse cookies. That might surprise you, because the key ingredient in these traditional German Christmas treats isn’t ginger but pepper! I know it sounds weird, but it adds a kick to the warm spices in these cookies for a warm-and-cozy taste that we all crave around the holidays.
What Are Pfeffernusse Cookies?
At first glance, these cookies look like little snowballs. They’re small nuggets of dough wrapped in a powdery layer of confectioners’ sugar (though you can also glaze them with icing). They look a lot like kourabiedes (Greek butter cookies) but when you pop one of these in your mouth, it’s a welcome shock of Christmas comfort that makes you want to curl up next to a fire and sip warm mulled wine. It makes you wish for Christmas year-round!
What Does Pfeffernusse Mean?
Roughly translated, “pfeffernusse” means “pepper nut.” But guess what? It doesn’t contain nuts. While these cookies have plenty of black pepper spice (some people like to use white pepper) , they don’t contain nuts. They get their name from the size and shape of the cookies, which are similar in size to a whole walnut or pecan.
Pfeffernusse — A German Tradition
Much like the American tradition of Santa Claus stuffing stockings with treats and presents, in Germany, kids put their shoes outside their bedrooms so St. Nicholas can stuff them with pfeffernusse and other treats. And what treats they are! After one bite, you'll want to make these year after year.
Pfeffernusse Cookie Recipe
Ingredients
- 1 cup (8 ounces) unsalted butter, softened
- 1 cup granulated sugar
- 1⁄4 cup dark molasses
- 1 large egg
- 3 1⁄2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground cardamom
- 1⁄4 teaspoon freshly ground black pepper
- 1⁄4 teaspoon ground allspice
- 1⁄2 teaspoon baking soda
- Sifted confectioners’ sugar to roll cookies in
Instructions
- In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Beat in molasses and egg.
- In a mixing bowl, whisk together flour, baking powder, salt, cinnamon, ginger, clove, cardamom, ground pepper, allspice, and baking soda. With the mixer on low, gradually add the flour mixture to the butter mixture until a soft dough forms. Cover dough and refrigerate until firm; about 30 minutes.
- Preheat oven to 350 degrees. Line a cookie sheet or two with parchment paper. Form cookie dough into inch balls. Place balls about 2 inches apart on prepared baking sheets. Bake for 12 to 14 minutes or until golden brown on the bottom. Let cookies cool on pan for 5 minutes then transfer to cooling racks. Dust generously with powdered sugar and store in an airtight container. When ready to serve, place individual cookies in decorative paper muffin liners.
