As a professional food blogger, I reveal an unexpected twist and the little-known history behind these Traditional Holiday Cookies known as Pfeffernusse, made with molasses, spices and a pinch of white pepper.

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I’ve been baking Pfeffernusse for years, and they still surprise me. On the outside they look like tiny, unassuming nubs but molasses and a tiny hit of white pepper turn every bite into a small mystery.

I call them Classic German Christmas Cookies, though I bend the rules more than I should. One minute they seem gentle, the next they’re boldy spicy and oddly comforting at the same time.

You’ll catch yourself guessing whats next before the next chew, then reaching for another because, well, they refuse to be ordinary. If you like a cookie that keeps talking to you, this is it.

Ingredients

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Adds richness and fat boosts calories little protein mostly saturated fat
Sweetens gives caramel notes mainly simple carbs no real vitamins
Deep sweet bitterness contains iron and minerals adds sticky chew intense flavor
Makes structure mostly carbs some protein from gluten not many nutrients
Binds dough adds moisture protein and fat little carbs good nutrition
Tiny amounts add aroma and heat virtually no calories some antioxidants
Used for dusting pure sweetness adds carbs and quick surface sweetness
Adds sweet floral scent very little nutrition enhances other flavors
Leaveners make cookies puff slightly no calories affect texture not taste
Balances sweetness brings out flavors tiny sodium but crucial for taste

Ingredient Quantities

1/2 cup (113 g) unsalted butter, softened

1/2 cup (100 g) packed dark brown sugar

1/3 cup (113 g) molasses

1 large egg room temperature

1 teaspoon vanilla extract (optional)

2 1/2 cups (312 g) all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 tablespoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/8 teaspoon ground white pepper

1/2 cup (60 g) powdered sugar for dusting

How to Make this

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1. Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or a silicone mat, set aside.

2. In a large bowl cream the softened butter and packed dark brown sugar until light and a bit fluffy, then beat in the molasses, the room temperature egg, and vanilla if you want it.

3. In another bowl whisk together the all purpose flour, baking powder, baking soda, fine salt, cinnamon, ginger, cloves, nutmeg and the pinch of white pepper so the spices are evenly mixed.

4. Stir the dry ingredients into the wet just until combined, dont overmix; the dough will be firm and slightly sticky.

5. Cover the dough and chill in the fridge for at least 1 hour, overnight is better for flavor if you got the time.

6. Roll the chilled dough into small balls about 1 inch across using slightly floured hands if needed, and place them about 2 inches apart on the prepared sheets.

7. Bake for 8 to 10 minutes until the cookies are set and just starting to firm up, not browned — they continue to firm as they cool so dont overbake.

8. Let cookies cool on the sheet for 5 minutes, then roll them in powdered sugar while still slightly warm for a good coating, or dust with a sieve if you prefer a lighter dusting.

9. Once fully cooled you can roll them in powdered sugar again for a thicker look. Store in an airtight container; they mellow and soften over a day or two. To keep them soft put a slice of apple in the container for a day, it helps.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. 2 baking sheets plus parchment paper or silicone baking mats
3. Large mixing bowl and a second medium bowl
4. Electric hand mixer or a sturdy wooden spoon for creaming, use what you got
5. Measuring cups and measuring spoons
6. Whisk for the dry ingredients
7. Rubber spatula for scraping and folding
8. Cookie scoop or tablespoon and lightly floured hands for rolling dough
9. Cooling rack and a fine mesh sieve or small bowl for dusting powdered sugar

FAQ

Q: What's the best oven temp and bake time? A: Bake at 350°F (175°C). Small cookies need about 8 to 10 minutes, larger ones 10 to 12 minutes. You want the edges set and the centers still a little soft, they'll firm as they cool, so don't overbake.

Q: Do I need to chill the dough? A: Yes, chill at least 1 hour to make scooping easier and to stop the cookies from spreading too much. Overnight in the fridge is even better, the spices deepen and they taste nicer. If you're in a rush 20 minutes helps but results vary.

Q: How do I get that classic powdered sugar crackle? A: Roll the warm but not hot cookies in powdered sugar right after they come out of the oven, then let them cool on a rack and dust again if you want a brighter coat. If you wait until they're fully cool you get a lighter dusting instead.

Q: What if I don't have white pepper or molasses? A: If you lack white pepper use a tiny pinch of black pepper or skip it, it's subtle but adds warmth. For molasses use unsulphured dark molasses for best flavor, light molasses works but the cookies will be milder and less deep in color.

Q: How should I store or freeze them? A: Store in an airtight container at room temp up to 1 week, put parchment between layers so they dont stick. Freeze baked cookies in a sealed container up to 3 months, thaw at room temp then dust with powdered sugar if needed.

Q: Can I make these gluten free? A: Yes swap in a cup for cup gluten free flour blend that already has xanthan gum, or add 1/2 teaspoon xanthan gum per 2 1/2 cups flour if your blend needs it. Texture will be slightly different but still tasty.

Pfeffernusse Cookies Recipe Substitutions and Variations

Unsalted butter: swap 1:1 with solid coconut oil or vegetable shortening. Coconut oil gives a hint of coconut and can make edges a bit crisper, shortening keeps them tender but less buttery.
Molasses: if you dont have molasses use dark corn syrup 1:1 or maple syrup or honey 1:1. Expect a milder flavor and slightly softer chew; for a closer spicey taste add 1 tablespoon dark brown sugar to the maple or honey.
All purpose flour: use whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie, or a gluten free 1:1 baking blend with xanthan gum (measure same) if you need GF. You may want to chill the dough longer with these subs.
Powdered sugar for dusting: make quick powdered sugar by blending 1 cup granulated sugar with 1 tablespoon cornstarch until fine, or coat with cinnamon-sugar for a crunchy spiced finish, or brush on a thin glaze (powdered sugar + splash milk) instead.

Pro Tips

1) Chill longer if you can, it really helps the spices meld and makes rolling easier. If the dough gets rock hard, let it sit 8 to 10 minutes at room temp before shaping, otherwise you’ll tear the balls.

2) Weigh your flour, seriously. Cups lie. If you must use cups, spoon the flour into the cup and level it off or your cookies will turn out dense and dry.

3) Watch the bake time not the color. They should look a bit underdone in the center when you pull them, because they firm up as they cool. Oven temps vary a lot so start peeking at 7 1/2 to 8 minutes.

4) For that snowy crinkle look roll warm once then again when fully cool for a thicker coat. If the sugar melts into the cookie too fast, give the tray a minute longer so the surface firms a touch before rolling.

5) Make ahead hack: freeze shaped balls on a tray, then dump into a bag for later. Bake straight from frozen, add a minute or two to the time. Keeps you from overworking dough and they stay fresher longer.