Pfeffernusse

Chewy Pfeffernusse cookies are traditional German Christmas cookies packed with warm spices, molasses, almonds, candied orange peel, and a touch of white pepper, then double-rolled in powdered sugar for a snowy finish.

Course Dessert

Cuisine European

Keyword How Do I Make Pfeffernusse, How To Make Pfeffernusse, Pfeffernusse, Pfeffernusse Recipe

Prep Time 10

Cook Time 10

Resting the dough 2

Total Time 2 20

Servings cookies

Calories 74kcal

Author Kathleen

Ingredients

4 tablespoons unsalted butter
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/4 teaspoon ground cloves
1/2 teaspoon ground ginger
1/4 teaspoon white pepper
1/3 cup molasses
1/2 cup dark brown sugar, firmly packed
2 cups all-purpose flour
1/4 cup blanched, slivered almonds
1/4 cup candied orange peel
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup confectioners' sugar, more if needed.

US Customary - Metric

Instructions

In a small skillet set over medium-low heat, melt butter (4 tablespoons). Add cardamom (1 teaspoon), cinnamon (1 teaspoon), nutmeg (1/2 teaspoon), allspice (1/2 teaspoon), cloves (1/4 teaspoon), ginger (1/2 teaspoon), and white pepper (1/4 teaspoon), then cook for 15 seconds, whisking constantly.
Pour butter mixture into a large mixing bowl and stir in molasses (1/3 cup) and brown sugar (1/2 cup) until combined. Set aside and allow to cool completely.
Add flour (2 cups), almonds (1/4 cup), orange peel (1/4 cup), baking soda (1/2 teaspoon), and salt (1/2 teaspoon) to the bowl of a food processor and process (using pulse method) until mixture is finely ground.
Whisk the egg (1) into the cooled butter mixture then whisk in flour mixture just until incorporated. Shape the dough into a disk, wrap with plastic wrap, and refrigerate until the dough is firm, about 2 hours minimum.
Preheat oven to 325ºF (163ºC). Line baking sheets with parchment paper.
Using a small cookie scoop, scoop the dough and then roll to form balls. Arrange on prepared baking sheets 1 inch apart.
Bake in the preheated oven for about 10 minutes or until just set and the edges are lightly golden. Let cookies cool a few minutes then roll in confectioners' sugar (1/2 cup) while they're still warm. Set on a wire rack and cool completely. When completely cool, roll again in confectioners' sugar.

Notes

Bloom, don’t burn, the spices. They only need about 15 seconds in the warm butter. As soon as they’re wonderfully fragrant, they’re ready.
Cool the butter mixture before adding the egg. It should no longer feel warm. Adding the egg while the mixture is hot can cause it to cook.
Process the almonds and orange peel very finely. You want their flavor throughout every cookie without noticeable chunks.
Don’t rush the chill. Give the dough at least 2 hours in the refrigerator. Firm, cold dough is much easier to roll and helps the cookies hold their shape in the oven.
Keep them small. Pfeffernusse are traditionally little cookies, and keeping the dough balls uniform helps them bake evenly. Once we confirm the exact capacity of your “small cookie scoop,” I’d put the measurement here rather than leave “small” subjective.
Don’t overbake. Pull them when they’re just set and the edges are lightly golden. Overbaking works against the chewy texture we’re after.
Sugar them twice. The first coating goes on while the cookies are still warm so some of the sugar adheres and melts into the surface. The second goes on once they’re completely cool to create that pretty, snowy coating.
They’re even better the next day. The warm spices deepen and meld as the cookies rest, making Pfeffernusse an especially good make-ahead Christmas cookie.

Nutrition