German "Peppernut" Pfeffernusse Cookies
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 cup butter, softened
  • 1 cup white sugar
  • ½ cup brown sugar
  • 1 egg, beaten
  • 2 tbsp molasses
  • 3-1/2 cup flour
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp cloves
  • 1 tsp ginger
  • 1 tsp nutmeg
  • 1 tsp freshly ground black pepper
  • powdered sugar
Instructions
  1. Using a stand mixer or hand mixer, whip butter until light and fluffy. Add in sugars and egg and beat until incorporated; then add in molasses.
  2. In a large bowl, combine flour and spices. Add the dry mixture into the creamed mixture and mix until combined.
  3. Place dough in the fridge for at least 30 minutes. Cooler dough will be easier to work with.
  4. Roll some of the dough into the thickness of a pencil and cut into ¼" pieces.
  5. On a large parchment lined baking sheet, evenly space the tiny cookies. Bake at 350°F for 5-7 minutes or until lightly browned on the edges. They will firm up a bit as they cool.
  6. Allow cookies to cool on a drying rack for a few minutes until just warm to the touch. In small batches, add the still-warm cookies into a bowl of powdered sugar and toss to coat. Let powdered cookies continue to cool on a drying rack and then store in an air container for up to one month.
Recipe by Life at Cloverhill at https://lifeatcloverhill.com/2013/12/german-pfefferneuse-cookies-peppernuts-recipe.html