Christmas Pfeffernusse Cookies
Infuse your holiday season with the warm, spiced aroma of Christmas Pfeffernüsse Cookies, a charming European classic that's perfect for festive gatherings and gift-giving. These bite-sized, gingerbread-like cookies are delicately spiced with cinnamon, ginger, nutmeg, cloves, and a pinch of black pepper, creating a depth of flavor that’s both nostalgic and unique. Soft and slightly chewy, they’re topped with a generous dusting of powdered sugar for a snowy finish, making them as delightful to look at as they are to eat. With easy-to-follow steps and simple pantry ingredients like molasses and brown sugar, these cookies come together quickly, making them an ideal treat for both beginners and seasoned bakers. Serve them alongside coffee, tea, or hot cocoa to add a cozy, festive touch to your holiday celebrations!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter, softened
- 0.75 cup Brown sugar, packed
- 1 large Egg
- 0.33 cup Molasses
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, nutmeg, black pepper, and salt. Set aside.
In a large bowl, using an electric mixer, cream together the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
Add the egg, molasses, and vanilla extract to the butter mixture, and beat until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a cohesive dough forms. The dough will be slightly sticky.
Using a tablespoon or a small cookie scoop, roll the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in preheated oven for 10–12 minutes, or until they are puffed and slightly cracked on top.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies are cool, place the powdered sugar in a shallow bowl. Roll each cookie in the powdered sugar until fully coated.
Store cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
3324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.7 g | 128% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 1149 mg | 50% | |
| Total Carbohydrate | 582.4 g | 212% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 343.2 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 2139 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
