Does the black pepper make pfeffernusse cookies spicy?

No. Half a teaspoon across three dozen cookies registers as warmth at the back of the throat, not heat. Freshly ground pepper gives the roundest flavor; if you want them gentler, drop to 1/4 teaspoon and the blend still works.

How long do pfeffernusse cookies actually keep?

Three to four weeks in an airtight tin at cool room temperature, and they improve for the first two of those weeks. Keep them away from other cookie types, because the spices will perfume anything stored in the same container.

Can I skip the overnight chill and bake the dough right away?

The chill is doing two jobs: firming a very sticky dough so it rolls into balls, and hydrating the flour so the cookies keep their domes. Four hours is the honest minimum; warm dough spreads into flat, pale discs.

Why did my pfeffernusse come out hard as rocks?

Almost always overbaking. Pull them at 13 to 15 minutes, while the centers still feel faintly soft; they firm as they cool. If a hard batch is already baked, 24 hours in a sealed tin with a fresh apple slice softens it reliably.

Can I freeze pfeffernusse dough or the baked cookies?

Both. Roll the chilled dough into balls, freeze them solid on a tray, then bag them for up to two months; bake from frozen with two extra minutes. Baked cookies freeze for the same period, and the sugar coat can be refreshed after thawing.

Pfeffernusse Cookies, Snowy, Spiced And Made To Ripen

Ingredients

Scale

2 1/4 cups all-purpose flour (280 g), spooned and leveled
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup unsalted butter, at room temperature
3/4 cup packed dark brown sugar
1/4 cup unsulfured molasses (not blackstrap)
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon anise extract
1 cup confectioners’ sugar, for the double roll

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Instructions

Whisk the flour, cinnamon, cardamom, black pepper, allspice, nutmeg, cloves, ginger, baking soda and salt together in a medium bowl until the spice color is even throughout.
Beat the butter, brown sugar and molasses with a mixer on medium speed for about 3 minutes, until the mixture lightens and turns fluffy at the edges.
Beat in the egg, vanilla and anise extract until fully combined, scraping the bowl once. The mixture may look slightly curdled; the flour will bring it back together.
Add the flour mixture in two additions, mixing on low just until no dry streaks remain. The dough will be soft, dark and sticky, closer to a thick batter than a roll-out dough.
Scrape the dough onto a sheet of plastic, pat it into a thick disk, wrap well and refrigerate for at least 4 hours, or overnight. It keeps, chilled, for up to 3 days.
Heat the oven to 350°F and line two baking sheets with parchment. Scoop tablespoon portions of the cold dough and roll them quickly between your palms into 1 inch balls, about 36 in total.
Set the balls on the sheets about 1 1/2 inches apart. Bake for 13 to 15 minutes, until the tops are set with fine cracks and the bottoms are golden; the centers should still feel faintly soft when pressed.
Cool the cookies on the sheet for 5 minutes. While they are still warm, roll them in confectioners’ sugar to coat completely, then move them to a rack to cool fully.
Roll every cookie in fresh confectioners’ sugar a second time for the full snowy coat. Rest the batch in a parchment lined tin for at least 24 hours before serving; they are at their best from day three.

Author: Chef Rita
Prep Time: 20 minutes
Cook Time: 15 minutes

Nutrition

Serving Size: 1
Calories: 95
Sugar: 10
Sodium: 55
Fat: 3
Saturated Fat: 2
Unsaturated Fat: 1
Trans Fat: 0
Carbohydrates: 16
Fiber: 1
Protein: 1
Cholesterol: 10