Pfeffernüsse are small spiced German cookies commonly seen during the holiday season. Translating to “pepper nut,” the aromatic cookie gets its name from the pinch of pepper added to the dough—here, we use white and black pepper for a punch of flavor. The sweet orange glaze helps balance the pepperiness of the cookie’s spices. Serve with a cup of warm mulled wine.
Pfeffernüsse (German Spice Cookies)
Pfeffernüsse are small spiced German cookies commonly seen during the holiday season. Translating to "pepper nut," the aromatic cookie gets its name from the pinch of pepper added to the dough—here, we use white and black pepper for a punch of flavor. The sweet orange glaze helps balance the pepperiness of the cookie's spices. Serve with a cup of warm mulled wine.
Equipment
- Parchment paper
Ingredients
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground aniseed
- ⅛ teaspoon ground white pepper
- ⅛ teaspoon ground black pepper
- ½ cup packed brown sugar
- ¼ cup canola oil
- ¼ cup carob molasses see Tip or dark honey
- 1 tablespoon whiskey or rum
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon cocoa powder
- ¼ teaspoon salt
- 1 – 4 tablespoons water
- ½ cup confectioners’ sugar
- 1 tablespoon orange juice
- Grated orange zest for garnish
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- Toast cinnamon, ginger, allspice, cloves, nutmeg, aniseed, white pepper and black pepper in a small skillet over medium heat, stirring, until fragrant, about 1 minute. Add brown sugar, oil, carob molasses (or honey) and whiskey (or rum); cook, stirring, until the mixture is warm (do not boil), about 1 minute. Remove from heat and let cool for 5 minutes in the pan.
- Meanwhile, whisk all-purpose flour, pastry flour, baking powder, cocoa and salt in a large bowl. Add the spice mixture and mash together with a wooden spoon, adding 1 tablespoon of water at a time as needed, until a soft, sticky dough forms.
- Roll the dough into 1-inch balls, about 1 tablespoon for each cookie. Place the balls on the prepared pan about 1 inch apart. Bake until the cookies are slightly puffed and cracked, rotating the pan from back to front halfway through, 8 to 10 minutes.
- Meanwhile, combine confectioners’ sugar and orange juice in a small bowl; whisk until smooth.
- Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack. Brush the cookies with the glaze; sprinkle with orange zest, if desired, and let cool completely, about 15 minutes.
