Delish Pfeffernusse Cookies

I’ll be honest: I once tried to make Delish Pfeffernusse Cookies because I wanted something festive and adult-ish (spices! molasses! dignity!). What arrived was a tiny, chewy, slightly peppery cookie that somehow makes every holiday table behave like it’s the VIP section at a coffee shop. These are the cookies that taste like someone put gingerbread and a molasses-glazed grandparent in a cozy sweater and then told them to be pleasant at parties. Try them because they’re quick, forgiving, and sneakily sophisticated—like the fancy cousin who always pretends they don’t want dessert.

Confession: The first batch I made, my husband decided to “help” by rolling the dough into balls the size of baseballs. We called them ‘Pfefferball’ and they were, predictably, too chewy for polite society. The kids turned the baking sheet into a sticker collage. There was flour in the cat’s whiskers. I firmly believe cookies should not require a search party to find the middle. Anyway, we ate them anyway and now we have a tradition of me pretending to be the calm one while quietly googling “how many cookies is too many.”

Time-Saving Hacks

– Buy pre-ground spice mixes if you don’t want to play “is that cardamom or last week’s dust?”
– Roll dough into imperfectly tiny balls. No one’s judging, except that one aunt who will judge.
– Use parchment-lined sheets so you only have to wash one pan (and I still won’t wash fewer dishes).
– Chill dough in big chunks and slice if rolling is making you cry—works like a charm and saves wrist energy.
– Pre-measure spices into a small bowl—reduces countertop chaos and the likelihood of adding “all the cloves.”

Serving Ideas

– Pair with strong coffee or black tea. The cookie fights the bitter, and both win.
– Serve with mulled wine if the in-laws wore their loud sweaters—you deserve it.
– Add to a dessert plate with fruit and cheese for a “look how sophisticated my snacking is” vibe.
– Garnish with a light glaze for aesthetics; skip it if you just came back from a long grocery run and need sugar now.

What to Serve It With

Serve with coffee, chamomile for after-dinner chill, or a glass of maple bourbon if you’re feeling theatrical. If you’re feeding kids, milk is the diplomatic choice. For guests who pretend to be healthy, a sprig of rosemary will make you look like you thought about balance.

✔Tips & Mistakes

– Don’t overbake—these are supposed to be chewy-tiny, not brick-sized. I’ve learned this the shameful way.
– If your dough is too sticky, chill it. Cold fingers are less likely to make cookie blobs.
– Measure flour properly (spoon and level). No one wants dense, regretful cookies.
– Spice balance is personal—start conservative, then level up next time.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– For longer life, keep in an airtight container at room temp for up to a week, or freeze for months if you’re into planning ahead (I am not).
– Thaw briefly at room temp or pop a frozen cookie in a warm oven for a minute to pretend you’re domestic.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add orange zest for brightness.
– Toss in chopped nuts or candied ginger if you want textural drama.
– Try a powdered sugar glaze or leave plain—both make people happy.

Frequently Asked Questions

Delish Pfeffernusse Cookies

These Pfeffernusse Cookies are spiced German treats perfect for the holidays.

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Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 0.5 cups brown sugar
• ▢ 1 tbsp ground ginger
• ▢ 1 tbsp ground cinnamon
• ▢ 1 tbsp baking powder
• ▢ 0.25 cups unsalted butter, softened
• ▢ 1 large egg
• ▢ 0.5 cups molasses

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C).
• In a large bowl, cream together the butter and brown sugar until smooth.
• Beat in the egg and molasses until well blended.
• In another bowl, mix the flour, baking powder, ginger, and cinnamon.
• Gradually add the dry ingredients to the wet ingredients, mixing until combined.
• Drop by rounded tablespoon onto a baking sheet.
• Bake for 8-10 minutes in the preheated oven.

Notes

Store in an airtight container to keep them fresh.