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Pfeffernusse 1 cup + 2 tbs flour 1/4 tsp baking soda Pinch of the following: ground ginger cinnamon nutmeg cloves cardamom ground allspice  freshly-ground black pepper lemon zest 1/4 c softened butter 1/4 c + 2 tbs light brown sugar 2 tbs molasses 1 large egg  1/2 tsp vanilla 3/4 c powdered sugar Preheat oven to 350* F. In a bowl, combine flour, baking soda, and spices. Set aside. In another bowl, beat sugar, butter, and molasses with whisk until smooth. Add eggs and vanilla extract to wet ingredients and whisk again.  Combine wet and dry ingredients until smooth.  Line a baking sheet with parchment paper (waxed paper will work in a pinch, but it’s a bad substitute, so I advise against). Form dough into balls, using a mini cookie scoop if you have one (the dough will be too sticky to make the balls by hand, so use a spoon if you don’t have a cookie scoop). Place about 2” apart on sheet. Bake about 15 minutes, and cool for at least 10 minutes before dipping into powdered sugar. I’ve also done them in cinnamon sugar with good results, but I prefer the powdered sugar kind. (Image not mine)

Pfeffernusse

  • 1 cup + 2 tbs flour
  • 1/4 tsp baking soda

Pinch of the following:

  • ground ginger
  • cinnamon
  • nutmeg
  • cloves
  • cardamom
  • ground allspice 
  • freshly-ground black pepper
  • lemon zest
  • 1/4 c softened butter
  • 1/4 c + 2 tbs light brown sugar
  • 2 tbs molasses
  • 1 large egg 
  • 1/2 tsp vanilla
  • 3/4 c powdered sugar

Preheat oven to 350* F. In a bowl, combine flour, baking soda, and spices. Set aside.

In another bowl, beat sugar, butter, and molasses with whisk until smooth.

Add eggs and vanilla extract to wet ingredients and whisk again. 

Combine wet and dry ingredients until smooth. 

Line a baking sheet with parchment paper (waxed paper will work in a pinch, but it’s a bad substitute, so I advise against). Form dough into balls, using a mini cookie scoop if you have one (the dough will be too sticky to make the balls by hand, so use a spoon if you don’t have a cookie scoop). Place about 2” apart on sheet.

Bake about 15 minutes, and cool for at least 10 minutes before dipping into powdered sugar. I’ve also done them in cinnamon sugar with good results, but I prefer the powdered sugar kind.

(Image not mine)

16 Notes

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