Named for black pepper, which gives Pfeffernusse [FEHF-fuhr-noos] a little bite, these petite spiced cookies make one heck of a yuletide treat. One of the best things about these classic German cookies is they get better with age, making them the perfect make-ahead Christmas cookie. Their flavor intensifies and they stay moist and chewy, so they're ideal for shipping.


about 8 dozen cookies

Total Time

Print Recipe

Share Recipe






Whisk together flour, baking soda, baking powder, salt, cinnamon, pepper, nutmeg, cardamom, allspice, and cloves.

Cream butter and brown sugar in a bowl with a hand mixer until light and fluffy, 5 minutes.

Beat molasses, egg, vanilla, and zest into butter mixture.

Add flour mixture and beat just to combine. Cover and chill dough at least 4 hours, or overnight.

Preheat oven to 350°. Line baking sheets with parchment paper.

Scoop dough using a 1 tsp. measure and arrange on prepared baking sheets.

Bake cookies until firm around the edges, about 12 minutes; let cool on baking sheets until firm enough to transfer to a rack. Let cookies cool completely.

Toss cookies with powdered sugar.

Nutritional Facts

Nutritional Facts

Per cookie

Calories: 31

% Daily Value*

Total Fat 1g 1%

Saturated Fat 1g 5%

Cholesterol 5mg 1%

Sodium 25mg 1%

Carbs 5g 1%

Fiber 0g 0%

Protein 0g

*Percent Daily Values are based on a 2,000 calorie diet.

Reviews ()

Add Review

Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!