Description
These Pfeffernusse Cookies are a delightful German treat, perfect for the holiday season. They are spiced to perfection and coated in a sweet powdered sugar layer, making them a favorite for Christmas gatherings.
Ingredients
Scale
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
Wet Ingredients:
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup molasses
- 1 large egg
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for coating)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and black pepper.
- Mix Wet Ingredients: In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the molasses, egg, sour cream, and vanilla extract until well combined.
- Combine and Form Dough: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Portion the dough into small balls and place them on the prepared baking sheet.
- Bake: Bake for 12-15 minutes until set and slightly cracked on top. Cool for 5 minutes, then roll warm cookies in powdered sugar.
- Cool and Coat: Cool completely on a wire rack and roll again in powdered sugar for a thicker coating if desired.
Notes
- Store Pfeffernusse in an airtight container for up to two weeks.
- The flavor improves after a day or two as the spices meld together.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 cookie
- Calories: 80
- Sugar: 8g
- Sodium: 40mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
