Go Back
Print
Pfeffernüsse

German Pfeffernüsse Cookies

These lovely little puffed balls of spices and molasses are so yummy that you'll want to make them all year round! Glaze options included.

Course Baking
Cuisine German
Prep Time 4 hours 20 minutes
Cook Time 12 minutes
Total Time 4 hours 32 minutes
Servings 40

Ingredients

  • 1 1/2 tsp cinnamon
  • 3/4 tsp freshly ground black pepper
  • 1 tsp anise seed
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cardamom
  • 1/4 tsp freshly grated nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 3 cups all purpose flour (17 oz/480 grams)
  • 4 ounces butter , softened (9 tbsp/ 115 grams)
  • ¾ cup packed dark brown sugar (5 oz/150 grams)
  • 1 egg
  • ½ cup molasses (150 ml) unsulphered if possible
  • ¾ teaspoon baking soda
  • 2 teaspoons hot water

Spiced icing

  • 3/4 cup pure icing sugar , sieved (115)
  • Pinch each of ground nutmeg and ground cloves

Chocolate Ganache

  • 8 oz (1/2 lb or about 1 1/3 cup of ) semi-sweet chocolate
  • 1 cup heavy whipping cream

Instructions

  1. Take all the spices (cinnamon through cloves) and place them in a mortar and pestle (or spice grinder) Blend until the anise seed has broken down and mixed well into the other spices.

  2. Combine the spice blend with the flour using a whisk, in a medium bowl, and set aside.

  3. In a large mixing bowl, beat the butter and brown sugar on medium high speed until smooth and creamy. Beat in the egg and molasses until well blended. 

    Dissolve the baking soda in the hot water in a small bowl or cup, and then add it to the sugar mixture and blend it in.

  4. Add the flour mixture to the batter and mix on low until the dry ingredients are incorporated. Now mix on medium speed for 1 to 2 minutes.
  5. Place the dough into a small bowl and cover with plastic wrap. Refrigerate for at least 4 hours (you can even let it rest overnight, if you have the patience)

  6. Preheat the oven to 350°. 

    Divide the dough into 4 even sections.  I use a knife and small offset spatula for these steps.

    From each section make 10 cookies, roughly cutting and scooping large rounded tablespoons of the dough and roll them into balls. Place them on two parchment lined baking sheets, leaving 1-2 inches between each ball. (you will need to bake in batches, don't crowd all 36 cookies on the two sheets)

  7. Bake for 12 to 14 minutes in the centre of the oven until puffed and cracked.

  8. Allow cookies to cool completely for 1 to 2 hours on a rack.

Spiced Icing

  1. Combine sugar, spices and 1 tbsp water in a large bowl (it should be a thick consistency If you need another 1/4 tsp add it). Dip pfeffernüsse into the icing and set onto a rack to dry.

Chocolate Ganache

  1. Bring heavy cream to a simmer on the stove top, stirring occasionally till it has reached a gentle simmer.
  2. Remove the cream from heat and poor over chocolate chips in a medium bowl. Gently swirl the bowl to make sure the cream is covering all the chocolate.
  3. Cover the bowl with a lid or plate to trap the heat. Let this sit undisturbed (no mixing) for 5 minutes.

  4. Swirl the chocolate chips in the cream with a whisk starting in the center and working outward until smooth. It will slowly turn into velvety ganache. Cool just a minute or so.

  5. Dip the cooled cookie tops into the ganache and gently swirl as you are pulling them out. Turn over and let cool completely on a rack.

Recipe Notes

This recipe makes 40 cookies. I often cut the recipe in half if baking just for us.

The flour can be replaced with cup for cup gluten free flour blend which contains xanthan gum.  If you use a flour without xanthan gum, add 1/4 tsp of xanthan gum per cup of flour.

Feel free to use either Icing method. Or cut the recipes in half, and top with both versions!

These will keep in an airtight container for 5 days.  The unglazed cookies can also be frozen.  Thaw and glaze.