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.Â
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
Tips- Butter:Â 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:Â I use light brown sugar, but you can use dark brown sugar if you prefer.
- Molasses:Â 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!
More Christmas cookie recipes!If you’ve tried this pfeffernusse cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
Pfeffernusse Cookies
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.
- 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:Â 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.Â
- Brown sugar:Â I use light brown sugar, but you can use dark brown sugar if you prefer.Â
- Molasses:Â 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.Â
- 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.Â
- 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.Â
- Nutrition values are estimates.Â
Nutrition
Did You Make This Recipe?
Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!
Reader Interactions
Love this recipe?
Share your thoughts below and let’s chat! Make sure to connect with me on your favorite social platform below and show me what you made!
Comments & Reviews
Pat says
Delicious, I orange zest glaze instead of powdered sugar. Was fantastic!
Kate says
Thank you!
Leanna says
I don’t see a weight for the flour but the recommendation is to weigh it rather than measure it.
Kate says
If you click “METRIC” immediately underneath the ingredients, it will show the weights.
Jo says
Can’t wait to make these loved reading your post this evening. I love spice cookies these look great & love that they’re a German cookie since I’m planning on making Lebkuchen cookie recipe I ran across from King Arthur since this is such a different year & it’s just the 2 of us I want to try some new different recipes. Hope you & your loved ones have a wonderful healthy safe Christmas.
Kate says
Thank you so much! We’re trying out new recipes this year, too. It’s fun to mix in some new recipe along with old favorites. I hope that you enjoy the cookies as much as we do!