Name: Pfeffernusse Cookies
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 70 to 80 cookies
Ingredients: 3 cups all-purpose flour; 1 tsp. baking soda; 1/2 cup (1 stick) unsalted butter, room temperature; 3/4 cup dark brown sugar, packed; 1/4 cup molasses; 2 eggs; 1/2 cup powdered sugar

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Pfeffernusse Cookies

Recipe by Miranda Barnett, Savory Spice Test Kitchen

All-Purpose Cooking

Baking

30-Minute Meals

Spice up your holiday cookie platter with pfeffernusse cookies, also called peppernuts. Known for being spiced with cinnamon, cloves, allspice, and a pinch of black pepper, these delightful bites are like extra-spiced gingerbread. Serve coated in powdered sugar and make a double batch--once you eat one, it's hard to stop!

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Serves 70 to 80 cookies

Prep Time 20 minutes

Cooking Time 10 minutes

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Ingredients

3 cups all-purpose flour 1 tsp. baking soda

1 tsp. Supreme Saigon Cinnamon

1 tsp. Ground Jamaican Allspice

1/2 tsp. Ground Ginger

1/2 tsp. Ground Inner Cardamom Seeds

1/2 tsp. Coarse Black Malabar Pepper

1/2 tsp. Ground Madagascar Cloves

1/2 tsp. Mayan Sea Salt

1/2 cup (1 stick) unsalted butter, room temperature 3/4 cup dark brown sugar, packed 1/4 cup molasses 2 eggs

1 tsp. Pure Anise Extract

1/2 cup powdered sugar

Directions

Step 1 Make dough

Step 2 In a medium bowl, sift together flour, baking soda, and spices and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugar, and molasses for 5 min. until light and fluffy. Add eggs and Pure Anise Extract, and mix until thoroughly combined. With the mixer on low, gradually add flour mixture until incorporated. Wrap dough in plastic wrap and chill for at least 30 min. until ready to bake.

Step 3 Bake

Step 4 Preheat oven to 350 degrees. Roll out dough to 3/4-inch thick. Cut dough into 3/4-inch squares and roll squares into balls. Set dough balls 1 inch apart on a parchment-lined baking sheet. Bake for 8 to 10 min. Transfer cookies to wire rack to cool. Once cool, dip in powdered sugar to coat, shaking off any excess sugar. Store in an airtight container.