Pfeffernüsse Cookies Recipe (Peppernuts Cookies)
This recipe yields delightful Pfeffernüsse Cookies, a traditional German treat known for their small, crunchy, spicy, and slightly sweet nature. These cookies are a perfect holiday gift, sure to please with their delicious flavor!
Servings: 25 cups
Calories: 324kcal
Equipment
Ingredients
- 1 cup butter room temperature
- 1 cup brown sugar
- 2 cups white sugar
- 1 cup molasses
- 1 cup heavy whipping cream
- 2 large eggs
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon anise oil
- 1 teaspoon baking soda
- 2 level teaspoons baking powder
- 8 cups of all-purpose flour
Instructions
- In a large mixing bowl, add these ingredients: butter, brown sugar, white sugar, molasses, and cream, and mix well with the paddle attachment.
- Add the these ingredients to the mixture: eggs, salt, ground cinnamon, ground cloves, anise oil, baking soda, and baking powder and mix well.
- Add one cup of flour at a time and mix until the flour is absorbed into the dough. You do not have to overmix it. Note that the dough gets very stiff and can easily burn out hand mixer motors. For this reason, you should use a heavy-duty stand mixer. In either case, if your mixer is struggling, then stop using the mixer and mix in the rest of the flour by hand. It can be quite a workout!
- Cover the bowl of dough with plastic wrap and put in the refrigerator for 30 minutes and allow the dough to get a little stiffer.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). If you have a double oven, then preheat both ovens.
- Lay out aluminum foil for the baked cookies to cool on.
- Tape wax paper to the top of your table, counter, island, or other kitchen work area.
- Scoop out a lemon-sized amount of dough and roll it into a ball in your hands. Then, roll it in your hands.
- Place the dough ball onto the wax paper and use your palm and fingers to roll it out into a thin rope of dough 1/4 inch in diameter. The key is to be consistent and make these all the same size so they will cook in the same amount of time. If the dough is sticking to the wax paper, then sprinkle a small amount of flour on the wax paper to prevent this.
- Use a knife to cut the rope into small nut-sized pieces of dough.
- Then, place them on a baking sheet where they are not touching and there is room for them to grow as they bake so that the baked cookies won't be touching each other.
- Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 8-12 minutes until they are a golden brown color. Check them at eight minutes and bake them longer if needed. Make sure that you do not bake them too long, or the underside will burn.
- Allow the cookies to cool on the baking pans for 5 minutes, then transfer them to the aluminum foil. The cookies will be a little soft when they first come out of the oven but will become very crunchy as they cool.
- Repeat rolling the dough, cutting the dough, loading the baking sheets, and baking the cookies until you have used all the dough.
Video
Notes
Storage Info:
Pfeffernüsse cookies are known for their longevity and can be enjoyed for weeks when stored properly. After the cookies have completely cooled and gotten crunchy, place them in an airtight container to maintain their crunchiness; they will stay good for up to a month at room temperature. For extended storage, Pfeffernüsse cookies freeze exceptionally well. Place them in a freezer-safe container or bag, and they can last for several months—up to three to four months for optimal taste.
Nutrition
Serving: 1cup | Calories: 324kcal | Carbohydrates: 66g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 25mg | Sodium: 102mg | Potassium: 280mg | Fiber: 1g | Sugar: 35g | Vitamin A: 175IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 3mg
