Pfeffernüsse, those little German spice cookies, are a true holiday classic. With their chewy texture and warm, complex flavors of cinnamon, cloves, and pepper, they’re sure to fill your home with the scents and tastes of the season. Don’t be intimidated by the long ingredient list, these cookies are surprisingly easy to make! In this guide, we’ll walk you through every step, from mixing the dough to achieving that perfect crackled top. So tie on your apron, and let’s bake some pfeffernüsse!
What are Pfeffernüsse?
Pfeffernüsse, which translates to “pepper nuts” in German, are not your average cookies. They’re small, round, and packed with a symphony of spices like cinnamon, nutmeg, cloves, and a touch of black pepper. This unique combination gives them a warm, slightly spicy flavor that’s both comforting and addictive. Unlike crunchy cookies, pfeffernüsse have a delightful chewiness that makes them perfect for dunking in coffee or tea.
These cookies hold a special place in German Christmas traditions and are often enjoyed during Advent and throughout the holiday season. But their deliciousness isn’t limited to just one time of year! Once you try them, you’ll want to bake them year-round.
Ingredients You’ll Need:
Here’s what you’ll need to gather to make a batch of these delightful cookies:
For the Cookies:
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1/4 cup molasses
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or water
Pfeffernüsse ingredients
Equipment You’ll Need:
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire rack
Let’s Get Baking:
Step 1: Whisk the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, pepper, and salt. Set aside.
Step 2: Cream the Butter and Sugar
In a separate bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
Step 3: Add the Egg and Molasses
Beat in the egg and molasses until well combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix the dough.
Step 5: Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. Chilling the dough helps prevent the cookies from spreading too much while baking.
Step 6: Preheat and Prepare
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
Step 7: Shape the Dough
Roll the dough into 1-inch balls. If the dough is too sticky, lightly dust your hands with flour.
Step 8: Bake to Perfection
Place the dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 12-15 minutes, or until the cookies are lightly browned and the edges are set.
Baking Pfeffernüsse cookies
Step 9: Cool and Glaze
Allow the cookies to cool slightly on the baking sheets before transferring them to a wire rack to cool completely.
Step 10: Make the Glaze
While the cookies are cooling, whisk together the powdered sugar and milk or water until smooth. You can adjust the consistency by adding more liquid, one tablespoon at a time, until you reach your desired thickness.
Step 11: Glaze and Decorate
Dip the cooled cookies in the glaze and place them back on the wire rack to allow the glaze to set. You can sprinkle the glazed cookies with colored sprinkles or sanding sugar for a festive touch.
Tips for the Best Pfeffernüsse:
- Don’t skip chilling the dough: This step is crucial for preventing the cookies from spreading too thin during baking.
- Use fresh spices: The flavor of pfeffernüsse heavily relies on the spices, so using fresh, high-quality spices makes a noticeable difference.
- Storage: Store your pfeffernüsse in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze them for up to 3 months.
FAQs about Making Pfeffernüsse:
Q: Can I use honey instead of molasses?
A: While honey can be used as a substitute for molasses, it will slightly alter the flavor and texture of the cookies.
Q: My cookies turned out flat. What went wrong?
A: The most likely reason is that the dough wasn’t chilled long enough. Make sure to chill the dough for at least 2 hours, or overnight for optimal results.
Q: Can I freeze pfeffernüsse dough?
A: Yes! You can freeze the dough for up to 3 months. Thaw it in the refrigerator overnight before shaping and baking.
There you have it! You’re now well-equipped to bake a batch of these amazing pfeffernüsse cookies. Share them with loved ones or savor them yourself with a warm cup of coffee or tea. Happy baking!
