Sweet and Spicy Crunchy Peppernuts Pfeffernusse
Sweet and Spicy Crunchy Peppernuts Pfeffernusse are bite-sized holiday delights that perfectly balance warm spices and subtle heat for a one-of-a-kind festive treat. Inspired by traditional German pfeffernusse cookies, these crunchy morsels pack a punch with ground cinnamon, ginger, nutmeg, cloves, and the surprising kick of black and cayenne pepper. Sweetened with rich molasses and finished with a delicate coating of powdered sugar, these cookies are the perfect combination of sweet and spicy. Their crisp texture and bold flavor make them an irresistible addition to cookie platters for holiday parties or cozy nights in. Durable enough for gifting and best enjoyed after resting overnight, these peppernuts are a must-try treat for anyone looking to elevate their holiday baking repertoire!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 1 teaspoon Ground nutmeg
- 0.5 teaspoon Ground cloves
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking soda
- 0.75 cup Unsalted butter, softened
- 0.75 cup Brown sugar, packed
- 0.25 cup Molasses
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Powdered sugar
Instructions
In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, black pepper, cayenne pepper, salt, and baking soda. Set aside.
In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
Add the molasses, egg, and vanilla extract to the butter-sugar mixture, and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a crumbly dough forms.
Turn the dough out onto a clean surface and knead it lightly until it comes together into a smooth ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Divide the chilled dough into four equal portions. Roll each portion into thin logs, about 1/2 inch in diameter. Use a sharp knife to cut the logs into small pieces, about 1/2 inch in length.
Place the dough pieces onto the prepared baking sheets, leaving a little space between them. The cookies won’t spread much, so don’t worry about overcrowding.
Bake in the preheated oven for 12-15 minutes, or until the cookies are firm and slightly browned.
Remove the baking sheets from the oven and allow the cookies to cool for 5 minutes before transferring them to a cooling rack.
Place the powdered sugar in a large bowl. Once the cookies have cooled slightly but are still warm, toss them in the powdered sugar until evenly coated.
Allow the cookies to cool completely before storing in an airtight container. Pfeffernusse cookies are best enjoyed once they’ve had a chance to firm up further overnight!
Nutrition Facts
Calories |
3992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.5 g | 201% | |
| Saturated Fat | 93.9 g | 470% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 607 mg | 202% | |
| Sodium | 2027 mg | 88% | |
| Total Carbohydrate | 607.7 g | 221% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 324.5 g | ||
| Protein | 45.9 g | 92% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 438 mg | 34% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 1916 mg | 41% | |
*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.
