Pfeffernusse Cookies (2024)

Updated on January 18, 2023|By Kate|6 Comments

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Pfeffernusse cookies are a traditional German Christmas cookie. These German spice cookies are made with molasses, warm spices, and a pinch of white pepper. This easy Christmas cookie recipe can be made from scratch in less than 30 minutes.

If you like old-fashioned Christmas cookie recipes, then you’re going to love these cookies! Pfeffernusse cookies are a traditional German Christmas cookie.

These German spice cookies are made with molasses, warm spices like cinnamon and ginger, and a pinch of white pepper. Pfeffernusse cookies have been around for hundreds of years, and each recipe has a bit of variation to it.

For example, some people use additional spices like mace and anise in their cookies. Other recipe call for baking the cookies longer for a crunchier cookie. However, this is the way that we like to bake them, and I hope that you’ll enjoy them, too!

Also, this easy Christmas cookie recipe can be made from scratch in less than 30 minutes. So, it makes a great, easy addition to any Christmas cookie tray.

How to make pfeffernusse cookies

In a large bowl, beat the butter and brown sugar until well-combined, about 2-3 minutes on medium. Scrape down the bowl as needed as you continue.

Mix in the molasses until well-combined, about 1-2 minutes on medium. Add the egg, and mix in until well-combined, about 1 minute on medium.

Add the flour, baking soda, and spices. Stir in until combined. The dough will be a stiffer dough.

Scoop by tablespoonfuls and place 2 inches apart on the prepared baking sheets.

Bake until the tops and edges are set. Cool for 5 minutes on the cookie sheet.

Remove to a wire rack to cool to room temperature. Sprinkle the tops with powdered sugar before serving.

Tips

Butter:I use salted butter in this recipe since there isn’t any additional salt in the recipe. You can use unsalted if you prefer. However, you may need to add a couple pinches of salt. Also, cool room temperature butter will dent when pressed, but the butter around the dent won’t lose shape. If the butter is too warm, the cookies will spread too much as they bake.
Brown sugar:I use light brown sugar, but you can use dark brown sugar if you prefer.
Molasses:I prefer to use a regular or robust unsulphured molasses (like Grandma’s or Brer Rabbit). I don’t recommend using blackstrap molasses in this recipe.
Flour:To properly measure the flour, I recommend weighing it. If you don’t have a kitchen scale, sift or stir the flour to break it up.Lightly spoon into the measuring cup to avoid packing in the flour and level. Too much flour will give you a heavy, doughy, or crumbly cookie.
Baking: Slightly underbaking the cookies will help to keep them soft. These cookies won’t spread much as they bake. There are step-by-step photos just above for reference.
Powdered sugar: I just sprinkle powdered sugar over the tops of the cookies. If you prefer, you can roll the cookies in powdered sugar to coat them.

Storage

The cookies can be stored in an airtight container at room temperature for up to 5 days.

More Christmas cookie recipes!

Reindeer Cookies
Chewy Ginger Molasses Cookies
Cherry Cheesecake Cookies
Red Velvet Whoopie Pies

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5 from 3 votes

Pfeffernusse Cookies

Author Kate @ I Heart Eating

Course Dessert

Cuisine German

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

Total Time 22 minutes minutes

Equipment

Mixer
Cookie sheets

Ingredients

▢ 1/2 cup butter at cool room temperature
▢ 3/4 cup brown sugar packed
▢ 1/2 cup molasses
▢ 1 large egg
▢ 3 ¼ cups all-purpose flour See note below about measuring
▢ 1 teaspoon baking soda
▢ 1 teaspoon ground cinnamon
▢ 1/2 teaspoon ground ginger
▢ 1/2 teaspoon ground cloves
▢ 1/4 teaspoon ground nutmeg
▢ 1/4 teaspoon cardamom
▢ Pinch or two of ground white pepper
▢ Powdered sugar

Instructions

Preheat oven to 350F. Line cookie sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, beat the butter and brown sugar until well-combined, about 2-3 minutes on medium.
See Also
Buttery Vegan Brioche
Scrape down the bowl as needed as you continue.
Mix in the molasses until well-combined, about 1-2 minutes on medium.
Add the egg, and mix in until well-combined, about 1 minute on medium.
Add the flour, baking soda, and spices.
Stir in until combined. The dough will be a stiffer dough.
Scoop by tablespoonfuls and place 2 inches apart on the prepared baking sheets.
Bake for 7-10 minutes, or until the tops and edges are set.
Cool for 5 minutes on the cookie sheet.
Remove to a wire rack to cool to room temperature.
Sprinkle the tops with powdered sugar before serving.

Notes

Butter:I use salted butter in this recipe since there isn't any additional salt in the recipe. You can use unsalted if you prefer. However, you may need to add a couple pinches of salt. Also, cool room temperature butter will dent when pressed, but the butter around the dent won't lose shape. If the butter is too warm, the cookies will spread too much as they bake.
Brown sugar:I use light brown sugar, but you can use dark brown sugar if you prefer.
Molasses:I prefer to use a regular or robust unsulphured molasses (like Grandma's or Brer Rabbit). I don't recommend using blackstrap molasses in this recipe.
Flour:To properly measure the flour, I recommend weighing it. If you don't have a kitchen scale, sift or stir the flour to break it up.Lightly spoon into the measuring cup to avoid packing in the flour and level. Too much flour will give you a heavy, doughy, or crumbly cookie.
Baking: Slightly underbaking the cookies will help to keep them soft. These cookies won't spread much as they bake. There are step-by-step photos above the recipe for reference.
Powdered sugar: I just sprinkle powdered sugar over the tops of the cookies. If you prefer, you can roll the cookies in powdered sugar to coat them.
Nutrition values are estimates.

Nutrition

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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