Best 13 Pfeffrnusse Cookies Recipes

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Pfeffernusse cookies, a delectable German treat traditionally enjoyed during the Christmas season, are small, round cookies with a delightful combination of warm spices like cinnamon, nutmeg, and ginger that fill the air with their enticing aroma. These cookies are often coated in a mixture of sugar and cinnamon, creating a delightful contrast between the sweet and spicy flavors. Embark on a delightful culinary journey as we explore the world of Pfeffernusse cookies, providing you with expert tips and guidance on how to create these delectable treats in your own kitchen.

Here are our top 13 tried and tested recipes!

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



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

PFEFFERNUSSE (GERMAN PEPPER NUT COOKIES )



Pfeffernusse (German Pepper Nut Cookies ) image

This is from Williams Sonoma and it has been a family favorite for years. It is a great twist on Gingerbread cookies.

Provided by Zookeenee

Categories     Dessert

Time 59m

Yield 24 cookies

Number Of Ingredients 14

2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon crushed anise seed
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup unsalted butter, at room temperature
3/4 cup firmly packed light brown sugar
1/4 cup light molasses (unsulfured)
1 egg
2 cups confectioners' sugar, for dusting (icing)

Steps:

  • In a medium bowl, sift together the flour, salt, pepper, aniseeds, cinnamon, baking soda, allspice, nutmeg and cloves.
  • In a large bowl, using an electic mixer set on medium speed, beat together the butter, brown sugar and molasses until light and fluffy, about 4 minutes.
  • Beat in the egg.
  • Reduce the mixer speed to low and beat in the flour mixture.
  • Cover and refrigerate for several hours.
  • Position a rack in the middle of an oven and preheat to 350 degrees F.
  • Butter 2 baking sheets, scoop up pieces of dough and roll between your palms into balls 1 1/2 inches in diameter.
  • Place the balls on the cookie sheets spacing them about 2 inches apart.
  • Bake until the cookies are golden brown on the bottom and firm to the touch, about 14 minutes.
  • Transfer the baking sheets to racks and let the cookies cool slightly on the sheets.
  • Place the confectioners' sugar in a sturdy paper bag, drop a few cookies into the bag, close the top securely, and shake gently to coat the warm cookies with the sugar.
  • Transfer to racks and let cool completely.
  • Repeat with the remaining cookies.
  • Store in an air-tight container at room temperature for up to 1 week.

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

PFEFFERNÜSSE COOKIES



PFEFFERNÜSSE COOKIES image

Categories     Cookies     Dessert

Number Of Ingredients 18

1/2 cup molasses
1/4 cup honey
1/2 cup unsalted butter
4 cups all-purpose flour
3/4 cup white sugar
1/2 cup brown sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cardamom
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground black pepper (freshly ground is best)
1/2 teaspoon table salt
2 eggs, lightly beaten
2 teaspoons anise extract
1 cup confectioners' sugar for dusting

Steps:

  • 1. In a heavy bottomed, nonreactive, 1 to 1-1/2 quart pot, combine the molasses, honey, and butter. Place the pot over low heat, stirring often until the butter has melted, all the ingredients are completely combined, and the mixture is creamy. Do not boil. Remove the pot from the heat, pour the mixture into a large bowl, and set aside and allow the mixture to cool to room temperature. Stir in the beaten eggs and the anise extract. 2. While the mixture is cooling, sift together the flour, white sugar, brown sugar, cinnamon, baking soda, cardamom, allspice, nutmeg, cloves, ginger, black pepper, and salt in a separate bowl. When the molasses mixture has reached room temperature, stir in the beaten eggs and the anise extract. With a large wooden spoon, gradually stir in the sifted dry ingredients until everything is thoroughly combined (the dough will be a stiff dough by this point). Chill the dough in the refrigerator for a minimum of 2 hours. 3. After the dough has chilled, preheat the oven to 325 degrees Fahrenheit. Grease several baking sheets. Roll the dough into small balls (about 1/2-inch in diameter). Place the balls on the greased baking sheets, spacing them at least 1 inch apart, as they will spread slightly. 4. Bake the cookies in the preheated oven for 12 to 15 minutes, until the cookies have lost their shiny look and are slightly firm to the touch (but still soft). The cookies may have some small cracks as well. Using a thin spatula to remove the cookies from the baking sheet, move them to a rack to cool. Once the cookies have cooled completely, roll each cookie in sifted confectioners' sugar to coat thoroughly. Store in an airtight container with wax paper between the layers at room temperature. Allow the cookies to "age" at least 24 hours before serving (a few days to a week is even better). If desired, roll cookies in confectioners' sugar to coat them once more before serving.

PFEFFERNüSSE (GERMAN "PEPPER-NUT" CHRISTMAS COOKIES)



Pfeffernüsse (German

The name "Pfeffernüsse" translates to pepper-nut, even though these cookies don't contain either. Back in the day, "pepper" was a generic name for any type of spice, and these were were called "nuts" because they looked like nuts! Misleading names aside, I think this is the best Christmas cookie of all time. They're soft and chewy with a thin, crisp icing and the perfect combination of warming winter spices. Pack up a tin and share these delicious cookies with family and friends!

Provided by Chef John

Categories     German Cookies

Time P1DT1h50m

Yield 52

Number Of Ingredients 18

⅓ cup white sugar
¼ cup packed brown sugar
¼ cup honey
1 tablespoon water
1 teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon ground cardamom
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
½ tablespoon kosher salt
1 teaspoon baking soda
2 tablespoons heavy cream
1 large egg, beaten
2 ½ cups all-purpose flour
3 cups powdered sugar
3 tablespoons lemon juice

Steps:

  • Combine white and brown sugars in a saucepan with honey, water, cinnamon, ginger, cardamom, nutmeg, allspice, cloves, and cayenne pepper. Place over medium heat and whisk until the sugars dissolve and it just starts to simmer, 1 to 2 minutes. Immediately remove from the heat and let cool for 4 to 5 minutes.
  • Add salt, baking soda, heavy cream, and egg and whisk until thoroughly combined. Add flour and stir together with a wooden spoon until everything comes together as a dough.
  • Transfer dough to a piece of plastic wrap. Press into a ball and wrap tightly. Place in the refrigerator and let rest for 1 to 2 days.
  • When ready to bake, preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
  • Remove dough from the refrigerator and scoop into rounded teaspoons. Roll each one into a smooth ball if desired, and place on a prepared baking sheet.
  • Bake in the center of the preheated oven until cookies are perfectly dome-shaped with light golden brown bottoms, 9 to 10 minutes; don't overbake. Let cool on the pan all the way down to room temperature, 20 to 30 minutes.
  • While the cookies are cooling, repeat Steps 5 and 6 to shape and bake the remaining cookies.
  • Make icing by placing powdered sugar in a bowl. Stir in lemon juice, a few teaspoons at a time, until icing is very thick, but still slightly runny.
  • Dip the top of each cooled cookie into the icing. Let it drip, then flip it over and place on a wire rack set over a piece of parchment paper and let harden.

Nutrition Facts : Calories 67.7 calories, Carbohydrate 15.6 g, Cholesterol 4.4 mg, Fat 0.4 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 0.2 g, Sodium 81.8 mg

PFEFFRNUSSE COOKIES



Pfeffrnusse Cookies image

Make and share this Pfeffrnusse Cookies recipe from Food.com.

Provided by Mirj2338

Categories     Dessert

Time 30m

Yield 3 dozen

Number Of Ingredients 12

3 1/2 cups flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon ground black pepper or 1/2 teaspoon white pepper
3/4 teaspoon ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 teaspoons vegetable shortening
1 cup honey
1 large egg
confectioners' sugar (for dusting)

Steps:

  • Pre-heat oven to 350° F.
  • Lightly grease 2 large baking sheets, or line with parchment paper.
  • Mix flour, baking powder, baking soda, cinnamon, ginger, pepper, cloves and salt, set aside.
  • In a large bowl, beat shortening, until creamy, gradually beat in honey and continue beating until light and fluffy, about 2-3 minutes.
  • Beat in egg, then lower mixer speed and gradually mix in the flour mixture, beating just until blended.
  • Shape dough into a ball and wrap in plastic wrap and refrigerate until firm.
  • Scoop tablespoon-sized balls and roll into balls.
  • Dust hands with confectioner's sugar to prevent sticking while forming cookies.
  • Place balls an inch apart on prepared baking sheets and bake about 15 minutes, or until golden and slightly cracked.
  • Cool slightly on baking sheets before removing to a wire rack.
  • When cookies are still lightly warm, roll in confectioner's sugar to completely coat the cookies.
  • Store in an airtight container.

Nutrition Facts : Calories 943.2, Fat 7.5, SaturatedFat 2, Cholesterol 70.5, Sodium 631, Carbohydrate 206.4, Fiber 5, Sugar 93.4, Protein 17.6

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.

CHRISTMAS PFEFFERNUSSE COOKIES



Christmas Pfeffernusse Cookies image

I got this delicious German spice cookie recipe from a local newspaper. Instead of using light molasses like the recipe calls for, I use regular molasses beacause I like the darker color.

Provided by Cupcake-Princess

Categories     Dessert

Time 22m

Yield 24-30 cookies

Number Of Ingredients 14

2 1/4 cups all-purpose flour
1 pinch salt
1/4 teaspoon baking soda
1/2 teaspoon ground black pepper
1/2 teaspoon anise seed, crushed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup butter, softened
3/4 cup packed brown sugar
1/4 cup molasses
1 egg
powdered sugar, for rolling baked cookies in

Steps:

  • In a medium mixing bowl stir together flour, salt, baking soda, pepper, aniseeds, cinnamon, allspice, nutmeg, and cloves, set aside.
  • In a large mixing bowl with an electric mixer on medium speed cream butter, sugar, and molasses until fluffy. Beat in egg. On low speed gradually add flour mixture and beat just until blended. Cover and chill dough for at least 1 hour.
  • Preheat oven to 350 degrees and grease baking sheets. Roll dough into 1 1/2 inch sized balls. Place balls two inches apart onto prepared baking sheets. Bake for 12 to 14 minutes.
  • When cookies are cool enough to handle, but still warm roll in powdered sugar. Transfer cookies to cooling racks to cool completley.

PFEFFERNUSSE



Pfeffernusse image

These nut-sized cookies are spiced with ginger, cinnamon, cardamom, and pepper. They are called Pepperkaker, in Norway.

Provided by Kristi

Categories     World Cuisine Recipes     European     German

Yield 96

Number Of Ingredients 12

4 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground white pepper
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
½ teaspoon ground ginger
¾ teaspoon salt
¾ cup butter, softened
1 ¼ cups packed brown sugar
2 eggs
¾ cup finely chopped almonds

Steps:

  • Preheat oven to 350 degrees F.
  • Combine dry ingredients and set aside.
  • In a separate bowl, beat butter and sugar together until light. Add eggs one at a time, beating well after each addition.
  • Stir in dry ingredients 1/2 cup at a time. Add almonds, if desired.
  • Roll into one inch balls and arrange 1 inch apart on ungreased baking sheet. Bake 11 to 14 minutes.
  • Cool and store in airtight containers for 3 days to mellow flavors.

Nutrition Facts : Calories 50.7 calories, Carbohydrate 7.1 g, Cholesterol 7.7 mg, Fat 2.2 g, Fiber 0.3 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 42.4 mg, Sugar 2.9 g

PFEFFERNUSSE COOKIES



PFEFFERNUSSE COOKIES image

Categories     Citrus

Yield 4 dozen

Number Of Ingredients 11

2 1/4 sifted flour
1 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground mace
1/4 tsp ground pepper
2 eggs
1 c sugar
1 tsp grated lemon peel
4 oz candied citron, finely chopped
10 x sugar for rolling

Steps:

  • Sift flour, baking powder, cinnamon, mace, and pepper together. Beat eggs until light, beat in sugar until very light and fluffy. Mix in lemon peel and citron. Stir in dry ingredients. Break off small pieces of dough, and roll into 1 inch balls. Place cookies about 1 inch apart on greased cookie sheets and cover with wax paper. Let stand over night. Heat oven to 350. Bake 20 minutes and transfer to wire rack to cool. Roll in 10 x sugar to coat. Store in tightly covered container at least one week to mellow before eating.

PFEFFERNUESSE COOKIES WITH POWDERED SUGAR



Pfeffernuesse Cookies With Powdered Sugar image

From Cooks.com delicious german spice cookies. I have also made these with a dash of Anise Oil. I use a KitchenAid 6 Qt. mixer and have to switch to the bread hook, because the mixture gets very thick. These can be stored up to 1 month in an airtight container and make wonderful gifts.

Provided by andrealeev

Categories     Dessert

Time 35m

Yield 4-5 dozen, 48-60 serving(s)

Number Of Ingredients 10

3/4 cup light molasses or 3/4 cup corn syrup
1/2 cup butter
2 eggs, beaten
4 1/2 cups flour, sifted
1/2 cup granulated sugar
1 1/4 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon clove
1/2 teaspoon nutmeg
1 dash black pepper

Steps:

  • In saucepan, combine molasses and butter. Cook until butter melts. Cool (very important; eggs will cook if not cool to the touch). Stir in eggs. Sift flour, sugar, soda and spices. Add dash of Anise oil if desired. Add to molasses mixture. Mix well. Chill for several hours or overnight.
  • Shape chilled dough into 1" round balls. If you have a cookie scoop the balls will be more uniform. Bake on greased cookie sheet. Bake 12 to 15 minutes at 375 degrees. When done, while still warm, but not hot, place in a paper bag filled with powdered sugar and shake until cookie is coated.
  • If stored properly the cookies are good for a couple of weeks.

Nutrition Facts : Calories 86.4, Fat 2.3, SaturatedFat 1.3, Cholesterol 13.9, Sodium 51.6, Carbohydrate 15.1, Fiber 0.4, Sugar 5.1, Protein 1.5

Tips:

  • Use a cookie press to create evenly shaped cookies. If you don't have a cookie press, you can roll the dough into small balls and flatten them with a fork.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a low temperature (300°F) for a longer period of time (10-12 minutes). This will help them develop a crispy exterior and a chewy interior.
  • Let the cookies cool completely before storing them. This will help them 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 so many variations on the classic recipe, there is sure to be a pfeffernusse cookie that everyone will love. So get creative and experiment with different flavors and ingredients to find your perfect pfeffernusse cookie recipe.

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