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Saturday, July 6, 2019


Just about every year growing up my Dad would buy a small box of Pfefferneusse cookies around the holidays.  They really have a totally unique flavor profile, and while I enjoyed all of Mom's homebaked cookies, the Pfefferneusse were also yummy.

Don't ask me why I thought of them or this aspect of my childhood in July....but I did....and, of course, I had to go looking for a Pfefferneusse recipe to see if they tasted like I remembered them as a kid.

They're super easy to make and I had everything but anise extract already in my cupboard! 
They really did taste like I remembered.  Spicy and slightly sweet with a firm outside and soft inside.  This recipe makes 26-30 cookies; it also requires the dough to be chilled for at least an hour so keep that in mind when considering the length of time you'll need before you can enjoy them!


1 ¼ cups confectioner's sugar 
2 ¼ cups all purpose flour
¼ tsp. freshly ground pepper
3/4 tsp. ground cinnamon
½ tsp. ground allspice
½ tsp. freshly ground nutmeg
½ tsp. ground cloves
¼ tsp. baking soda
½ cup (1 stick) unsalted butter, room temp
3/4 cup firmly packed light brown sugar
1 large egg
¼ cup unsulfured molasses
½ tsp. vanilla extract
1 ½ tsp. anise extract
½ tsp. cardamom


In a medium bowl, sift together all of the dry ingredients.  

In a large bowl, using an electric mixer beat together the butter, brown sugar and molasses on medium spped until light and fluffy. 

Beat in the egg. 

Reduce the mixer speed to low and beat in the flour mixture.  Cover and refrigerate for at least one hour.

Pre-heat oven to 350 degrees.  Line two baking sheets with parchment paper.  

Roll dough into 1 ½ inch balls.  Place them on a cookie sheet approximately 2 inches apart.

Bake until the cookies are golden brown and firm to the touch, about 14 minutes.  Let cookies cool slightly, then roll in confectioner'sugar.