Pfeffernüsse

By RoketJSquerl

Ingredients

• 1 1/4 Cups Confectioners’ Sugar
• 2 1/4 Cups All-purpose Flour
• 1/4 Teaspoon Freshly Ground Pepper
• 3/4 Cup Ground Cinnamon
• 1/2 Teaspoon Ground Allspice
• 1/4 Teaspoon Freshly Ground Nutmeg
• 1/4 Teaspoon Ground Cloves
• 1/4 Teaspoon Baking Soda
• 1/2 Cup Unsalted Butter (1 stick) room temperature
• 3/4 Cup Firmly Packed Light-brown Sugar
• 1/4 Cup Unsulfured Molasses
• 1 Large Egg
• 1/2 Teaspoon Pure Vanilla Extract

Details

Adapted from singforyoursupperblog.com

Preparation

Step 1

Preheat oven to 350º. Line two baking sheets with parchment paper. Place confectioners’ sugar in a brown paper bag (I used a bowl). In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside. Place butter, brown sugar, and molasses in a bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month). Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Store in airtight container.