Pfeffernusse Cookies
Prep Time
10m
Bake Time
10m - 12m
Yields
18 cookiesAbout this Recipe
Add a little international flair into your holiday celebration this year with Pfeffernusse Cookies. These holiday cookies are a popular treat in Germany, Denmark, and The Netherlands. They are similar to American gingerbread cookies, but are filled with extra spices and tossed in powdered sugar.
Pfeffernusse Cookies
Prep Time
10mBake Time
10m - 12mYields
18 cookiesAbout this Recipe
Add a little international flair into your holiday celebration this year with Pfeffernusse Cookies. These holiday cookies are a popular treat in Germany, Denmark, and The Netherlands. They are similar to American gingerbread cookies, but are filled with extra spices and tossed in powdered sugar.
This is a Heritage Recipe
Heritage recipes are culinary treasures passed down through generations, capturing the warmth of family. These time-honored dishes from our bakers are a delicious way to connect with our roots and uphold traditions.
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Ingredients
- 2 cups all-purpose flour*
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, melted and cooled
- 1/3 cup molasses
- 1 large egg
- 1 teaspoon anise extract
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 325°F. Line a large baking sheet with parchment paper, set aside.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, white pepper, nutmeg, ginger, salt, allspice, and cloves.
- Make a well in center. Add butter, molasses, egg, and anise extract. Beat with a hand mixer until well combined.
- Scoop 2 tablespoons of dough (or using a medium-sized cookie scoop) and roll into a ball. Arrange on baking sheet, spacing at least 1-inch apart for spreading.
- Bake for 10-12 minutes, until edges are set. Remove from oven and let cool for five minutes and then toss in powdered sugar to coat.
- Let cool completely before storing in an airtight container for up to a week.
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Pfeffernusse Cookies
Prep Time
10mBake Time
10m - 12mYields
18 cookiesAbout this Recipe
Add a little international flair into your holiday celebration this year with Pfeffernusse Cookies. These holiday cookies are a popular treat in Germany, Denmark, and The Netherlands. They are similar to American gingerbread cookies, but are filled with extra spices and tossed in powdered sugar.
Ingredients
- 2 cups all-purpose flour*
- 1/2 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, melted and cooled
- 1/3 cup molasses
- 1 large egg
- 1 teaspoon anise extract
- 1 cup Imperial Sugar Confectioners Powdered Sugar
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 325°F. Line a large baking sheet with parchment paper, set aside.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, white pepper, nutmeg, ginger, salt, allspice, and cloves.
- Make a well in center. Add butter, molasses, egg, and anise extract. Beat with a hand mixer until well combined.
- Scoop 2 tablespoons of dough (or using a medium-sized cookie scoop) and roll into a ball. Arrange on baking sheet, spacing at least 1-inch apart for spreading.
- Bake for 10-12 minutes, until edges are set. Remove from oven and let cool for five minutes and then toss in powdered sugar to coat.
- Let cool completely before storing in an airtight container for up to a week.
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