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Ingredients
| all-purpose flour (unsifted): 2 1/4 cups |
| ground cinnamon: 1 tsp |
| allspice: 1/2 tsp |
| black pepper: 1/4 tsp |
| whole nutmeg: 1/4 tsp |
| whole cloves: 1/4 tsp |
| baking soda: 1/4 tsp |
| unsalted butter: 1/2 cup (room temperature) |
| light brown sugar (packed): 3/4 cup (packed) |
| molasses: 1/4 cup |
| eggs: 1 (large//at room temperature) |
| vanilla extract: 1/2 tsp |
| powdered sugar (unsifted): 1/2 cup |
Pfeffernussen
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
15 min -
Servings
30 serving(s)
Tags
- Preheat oven to 450°F Line a cookie sheet with baking parchment.
- In a medium sized bowl, sift together the flour, cinnamon, allspice, black pepper, nutmeg, cloves and baking soda. Set aside.
- In a separate bowl, use an electric mixer to beat the butter until soft. Add the brown sugar and the molasses and beat until light and fluffy, approximately 3 minutes. Add the egg and vanilla, and continue to mix until well combined.
- Using a wooden spoon, stir in the flour mixture, blending just until all the ingredients are combined. Do not overmix.
- Spoon a little of the dough and lightly roll it into a 1 1/2 inch ball. Place on the baking sheet. Repeat with the rest of the dough, placing the cookies approximately 2-inches apart. Bake for 15 minutes or until tops are crackly and the bottoms are golden brown.
- Allow to cool before dusting with icing sugar.