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Dec 19 / Kevin Piotrowski

Cavalcade of Food – Holiday Cookies: Pfeffernusse

Baking cookies for the holiday season is always a milestone on the calendar. Many families have different traditions when it comes to cookies, and my only tradition is to bake up a few favorites and also try something new each year. The new cookie in the mix this year is pfeffernusse.

While the recipe is new to me, the pfeffernusse has a very long holiday tradition. I thought it was of German origin, but someone said it actually came from the Netherlands. Either way, it has a wonderful old-fashioned texture and taste!

 

 

Pfeffernusse
¾ cup molasses
1 stick of butter (1/2 cup)
2 eggs
4 ¼ cups all-purpose flour
½ cup sugar
2 tsp baking soda
2 tsp cinnamon
¼ tsp cloves
½ tsp ground nutmeg
1/8 tsp finely ground black pepper

Cook molasses and butter until butter melts in a large pot or Dutch oven over low heat, stirring constantly. When butter has melted, remove from heat and allow to cool.

Whisk or sift flour, sugar, baking soda, and spices together in a large mixing bowl.

When the molasses and butter have cooled to room temperature; stir mixture back together again if it separates. Add 2 beaten eggs; stir to combine. Add dry ingredients to wet ingredients and mix together to combine. Dough will be firm, so you’ll need to use some muscle.

Refrigerate dough for 1 hour. Form chilled dough into balls and place on parchment paper lined cookie sheets. Bake at 375º for 10-12 minutes. If you put two cookie sheets in the oven at one time, make sure to rotate them halfway through baking.

Allow cookies to cool for 2 minutes on baking sheet then remove cookies from cookie sheets with a spatula and place on wire cooling racks.

Once cookies are completely cool, roll them in powdered sugar. You can do this by placing about ½ cup powdered sugar into a gallon-size Ziplock bag with about six cookies at a time; gently toss them around until well-coated with powdered sugar.

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