Best 5 Pfeffernusse Cookies Ii Recipes

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Pfeffernusse Cookies II are a delightful holiday treat that brings joy to any gathering. These traditional German cookies possess a unique blend of spices, including cinnamon, cloves, ginger, and nutmeg, which creates an unforgettable aroma and flavor. Whether you're a seasoned baker looking to expand your holiday repertoire or a novice cook seeking a festive and delicious treat, this recipe guide will walk you through the process of creating these delectable Pfeffernusse Cookies II, ensuring they become a cherished part of your holiday tradition.

Check out the recipes below so you can choose the best recipe for yourself!

PFEFFERNUSSE COOKIES



Pfeffernusse Cookies image

I have searched far and wide for a recipe that mimics my favorite, store-bought version of these cookies. I think, after days of thrown-out cookies, I have come as close as I can get.

Provided by Thebeansma

Categories     World Cuisine Recipes     European     German

Time 3h

Yield 18

Number Of Ingredients 18

½ cup molasses
¼ cup honey
¼ cup shortening
¼ cup margarine
2 eggs
4 cups all-purpose flour
¾ cup white sugar
½ cup brown sugar
1 ½ teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
2 teaspoons anise extract
2 teaspoons ground cinnamon
1 ½ teaspoons baking soda
1 teaspoon ground black pepper
½ teaspoon salt
1 cup confectioners' sugar for dusting

Steps:

  • Stir together the molasses, honey, shortening, and margarine in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
  • Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combines. Refrigerate at least 2 hours.
  • Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
  • Bake in preheated oven 10 to 15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners' sugar.

Nutrition Facts : Calories 284 calories, Carbohydrate 53.9 g, Cholesterol 20.7 mg, Fat 6.3 g, Fiber 1.1 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 212.8 mg, Sugar 30.2 g

PFEFFERNUESSE COOKIES



Pfeffernuesse Cookies image

A German holiday tradition, these fragrant cookies pack a warm rush of spices in every bite. Also called peppernuts, they go wonderfully with coffee or tea.-Joanne Nelson, East Stroudsburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 dozen.

Number Of Ingredients 18

1/2 cup molasses
1/4 cup honey
1/4 cup butter, cubed
1/4 cup shortening
2 large eggs
1-1/2 teaspoons anise extract
4 cups all-purpose flour
3/4 cup sugar
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1-1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves
3/4 teaspoon coarsely ground pepper
1/2 teaspoon salt
1 cup confectioners' sugar

Steps:

  • In a small saucepan, combine molasses, honey, butter and shortening. Cook and stir over medium heat until melted. Remove from heat; cool to room temperature. Stir in eggs and extract., Combine flour, sugar, brown sugar, cinnamon, baking soda, ginger, cardamom, nutmeg, cloves, pepper and salt. Gradually add molasses mixture and mix well. Cover and refrigerate at least 2 hours or overnight., Preheat oven to 325°. Roll dough into 1-in. balls. Place 1 in. apart on greased baking sheets. Bake 12-15 minutes or until golden brown. Remove cookies to wire racks. Roll warm cookies in confectioners' sugar. Cool completely. Store in an airtight container.

Nutrition Facts : Calories 42 calories, Fat 1g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 31mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

GERMAN SPICE COOKIES (PFEFFERNUSSE)



German Spice Cookies (Pfeffernusse) image

German for "pepper nut," pfeffernusse cookies are named for the pinch of pepper added to the dough before baking. It joins a quartet of warm spices -- cinnamon, nutmeg, allspice, and cloves.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 60

Number Of Ingredients 18

2 1/4 cups unbleached all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground pepper
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1/4 cup unsulfured molasses
1 large egg
1/2 teaspoon pure vanilla extract
3 1/2 cups confectioners' sugar
1/3 cup whole milk, plus more if needed
1/4 teaspoon kirsch or other cherry-flavored liqueur, optional
Coarsely ground pink peppercorns
1/2 teaspoon luster dust, preferably metallic
1/4 teaspoon kirsch

Steps:

  • Cookies: Preheat oven to 350 degrees. Line three baking sheets with parchment paper.
  • In a medium bowl, combine flour, baking soda, and spices. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, brown sugar, and molasses on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off a heaping teaspoon of dough, roll into a ball, and place on a prepared baking sheet. Repeat process with remaining dough, spacing balls 1 1/2 inches apart. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
  • Bake, rotating sheets halfway through, until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer sheets to a wire rack to cool completely.
  • Glaze: Fit a rimmed baking sheet with a wire rack. In a medium bowl, whisk together confectioners' sugar, milk, and kirsch, if desired. Using a fork, dip each cookie in glaze to coat. Tap to remove excess glaze and place on wire rack to dry. Repeat with remaining cookies.
  • To decorate: While the glaze is still wet, top cookies with a small pinch of peppercorns, if desired. Alternatively, let glaze dry completely before mixing together luster dust and kirsch with a small paintbrush. Lightly brush tops of cookies with luster dust mixture, if desired. Let dry before serving. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

PFEFFERNUSSE COOKIES II



Pfeffernusse Cookies II image

A pfeffernusse cookie that can be cut into round shapes. Great at Christmas.

Provided by JJOHN32

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Brandy

Yield 60

Number Of Ingredients 12

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
1 cup white sugar
3 eggs
1 ½ tablespoons fresh lemon juice
½ teaspoon lemon zest
¼ cup chopped hazelnuts
1 teaspoon brandy

Steps:

  • Combine flour, baking powder, spices and salt.
  • In a large bowl, beat the sugar and eggs until thick and light-colored. Beat in the lemon juice. Beat in the lemon zest. Gradually blend in the dry ingredients. Stir in the hazelnuts. Cover and chill for 4 hours.
  • On a floured surface, roll out the dough to a thickness of 1/2 inch. Using a 1 1/2 inch round cookie cutter, cut out cookies and place 1 inch apart on lightly greased baking sheets. Cover the baking sheets with clean towels and leave undisturbed for 4 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Turn the cookies over and place a drop of brandy in the center of each cookie. Bake for 8 to 10 minutes, until lightly colored. Transfer to wire racks to cool.

Nutrition Facts : Calories 43.3 calories, Carbohydrate 8.3 g, Cholesterol 9.3 mg, Fat 0.7 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 21.5 mg, Sugar 3.4 g

PFEFFERNUESSE



Pfeffernuesse image

These mild spice cookies, perfect for dunking, come from an old family recipe. The dough sits overnight to let the spices blend. The extraordinary flavors make these a holiday classic. —Betty Hawkshaw, Alexandria, Virginia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 dozen.

Number Of Ingredients 14

1 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup light corn syrup
1/2 cup molasses
1/3 cup water
6-2/3 cups all-purpose flour
1/4 cup crushed aniseed
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Confectioners' sugar

Steps:

  • In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In a bowl, combine corn syrup, molasses and water; set aside. Combine the flour, aniseed, baking soda and spices; add to creamed mixture alternately with molasses mixture. Cover and refrigerate overnight. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets. Bake at 400° for 11 minutes or until golden brown. Roll warm cookies in confectioners' sugar. Cool on wire racks.

Nutrition Facts : Calories 69 calories, Fat 2g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 32mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Use fresh ingredients: The fresher your ingredients, the better your pfeffernusse cookies will be. This means using real butter, eggs, and spices.
  • Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
  • Roll the dough out evenly: To ensure that your cookies are all the same size and shape, roll out the dough to an even thickness.
  • Use a sharp cookie cutter: A sharp cookie cutter will help you get clean, precise cuts, which will make your cookies look more professional.
  • Bake the cookies until they are just set: Overbaking will dry out the cookies and make them hard. Bake them just until they are set in the center, and then remove them from the oven.
  • Let the cookies cool completely before storing them: This will help them to keep their shape and flavor.

Conclusion:

Pfeffernusse cookies are a delicious and festive treat that are perfect for the holiday season. They are easy to make and can be enjoyed by people of all ages. With a little planning, you can easily make these cookies at home and impress your friends and family. So what are you waiting for? Give this recipe a try today!

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