Pfeffernussen

13 ingredients
16 steps

Ingredients

  • 1 1/4 cups confectioners sugar
  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon freshly ground pepper
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup unsulfured molasses
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract

Directions

  1. 1
    Preheat oven to 350F.
  2. 2
    Line two baking sheets with parchment paper.
  3. 3
    Place the confectioners sugar in a brown paper bag.
  4. 4
    In a bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda.
  5. 5
    Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with the paddle attachment.
  6. 6
    Beat on medium speed until fluffy, about 3 minutes.
  7. 7
    Beat in egg and vanilla.
  8. 8
    With mixer on low speed, add flour mixture; beat until just combined.
  9. 9
    Pinch off tablespoons of dough; roll into 1 1/4-inch balls.
  10. 10
    Arrange balls 1 1/2 inches apart on prepared baking sheets.
  11. 11
    (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
  12. 12
    Bake until golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through.
  13. 13
    Transfer sheets to a wire rack to cool slightly, about 10 minutes.
  14. 14
    Working in batches, place cookies in paper bag; shake until well coated.
  15. 15
    Let cool completely on wire rack.
  16. 16
    Cookies can be stored in an airtight container at room temperature up to 1 week.

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