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Pfeffernuesse IV

Pfeffernuesse IV

  • Prep

    20 m
  • Cook

    12 m
  • Ready In

    5 h
Denise

Denise

A traditional German holiday cookie.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

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  • Calories:
  • 77 kcal
  • 4%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 1.1 g
  • 2%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 41 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. In a large bowl, stir together the flour, sugar, baking soda, cinnamon, cloves, nutmeg and allspice. In a medium saucepan over medium heat, combine molasses and butter. Heat, stirring occasionally, until the butter is melted. Remove from heat and allow to cool to room temperature. When the mixture has cooled, beat in the eggs. Blend the molasses mixture into the dry ingredients until evenly mixed. Cover and refrigerate for at least 3 to 4 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll dough into 1 inch balls and place them 2 inches apart onto the cookie sheets.
  3. Bake for 12 to 14 minutes in the preheated oven, or until firm. While cookies are still warm, toss them in a bag with confectioners' sugar and toss to coat. When cool, toss with sugar again.
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Reviews

Knightlygoddess
11

Knightlygoddess

12/14/2007

This recipe is excellent, just like my German grandmother used to make for us during the holidays! To those who say that this is not a traditional "peppernut" I say BAH! Not everyone likes Anise, and not all Pfefferneusse in the German tradition contain it! This is a great recipe, turns out perfectly every time, even when doubled or tripled in quantity!

Dawn M.
9

Dawn M.

12/19/2005

Having a 100% German mother and Grandmother this is more a molasses cookie than Pfeffernuesse although it does make a pretty good molasses cookie-if you want real Pffernuesse look for a recipe with honey, sour cream and most of all anise!

Ash
4

Ash

12/30/2005

I don't know what "traditional" pfeffernuesse tastes like, but this recipe is great. Instead of dusting them with powdered sugar I made a thick glaze of powdered sugar, vanilla and water and dipped the tops in it. They were delicious.

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