Pfeffernusse Cookies

Pfeffernusse Cookies

92
Thebeansma 0

"I have searched far and wide for a recipe that mimics my favorite, store-bought version of these cookies. I think, after days of thrown-out cookies, I have come as close as I can get."

Ingredients

3 h {{adjustedServings}} servings 284 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 6.3 g
  • 10%
  • Carbs:
  • 53.9g
  • 17%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
  2. Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
  3. Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
  4. Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.
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Reviews

92
  1. 107 Ratings

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My only suggestions to make this recipe closer to Pfeffernusse made in Germany, are: Use more pepper, and use white instead of black. One and a half to twice the amount of pepper will give the ...

My problem is not the flavor of this recipe, which was very good, but the way it was put together. I would definitely change the order of mixing a bit. The recipe has you add the anise extract t...

Love these cookies! My mom had the store bought version so my family compared the two cookies. This recipie won by far. They have a wonderful spice that gets even better after a few days. The...