Bakery, Recipes
Comments 2

Pfeffernüsse Cookies – Spicy, Christmassy And Hard To Pronounce!

This time of the year is very much about cinnamon, ginger, cloves.. yes, that set of spices which help make the famous gingerbread cookies and biscuits – and gingerbread man, gingerbread house, gingerbread everything. You can easily make those by buying the ready dough from the freezer section in the supermarkets, but if you want to try something from scratch, this recipe is for you.

 

OLYMPUS DIGITAL CAMERA

 

OLYMPUS DIGITAL CAMERA

 

Pfeffernüsse are spicy cookies commonly found in Germany, Denmark and the Netherlands. They are small (my version is 15 grams each), they have a list of spices in them and they are sweetened with honey and molasses. In the version I adapted from (and in traditional version), on La Fuji Mama blog, there is also anise. However, I do not like anise so I simply did not put it! If you would like to add it, 2 teaspoons of anise extract is enough.

 

 

OLYMPUS DIGITAL CAMERA

 

These tiny cookies are slightly sticky and chewy. For me they are already sweet enough, so I like them plain, but if you want to make them sweeter, you can always dust with powdered sugar.

Baking these at home and eating with your friends, or giving them as Christmas gifts are great ideas! Especially when it is cold and dark outside and you want to create a cosy environment inside your apartment! Enjoy!

 

 

OLYMPUS DIGITAL CAMERA

 

 

OLYMPUS DIGITAL CAMERA

 

Ingredients:

 

Difficulty: ★★☆ (medium)
(makes 75 cookies – 15 grams each cookie)

 

1/2 cup / 1 dl+ 1 tbsp+ 1 tsp molasses (I used grape molasses)
1/4 cup / 4tbsp honey
1/2 cup / 1 dl+ 1 tbsp+ 1 tsp / 113 gr. butter
4 cups / 9 dl+ 4 tbsp white flour
3/4 cup / 1 dl+ 5 tbsp+ 1 tsp white sugar
1/2 cup / 1 dl+ 1 tbsp+ 1 tsp brown sugar
2 tsp ground cinnamon
1 1/2 tsp baking soda
1 1/2 tsp ground cardamom
1 tsp ground allspice
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground black pepper (preferably freshly ground)
1/2 tsp salt
2 eggs

 

Optional:
2 tsp anise extract (if you like anise flavour)
Powdered sugar for coating

 

OLYMPUS DIGITAL CAMERA

 

1. Put butter, molasses and honey in a small pot and heat them by continuously stirring / whisking, until all butter melts and the mixture becomes creamy. When it’s done, pour the cream into a shallow plate and cool down to room temperature.

 

OLYMPUS DIGITAL CAMERA

 

OLYMPUS DIGITAL CAMERA

 

OLYMPUS DIGITAL CAMERA

 

OLYMPUS DIGITAL CAMERA

 

2. Into a mixing bowl, sift flour, white and brown sugar, cinnamon, baking soda, all the spices and salt – that means, sift all the DRY ingredients.

 

 

OLYMPUS DIGITAL CAMERA

 

3. When the creamy molasses mixture cools down to room temperature, beat 2 eggs lightly in a small bowl and add the beaten eggs to molasses mixture by whisking.

 

 

OLYMPUS DIGITAL CAMERA

 

OLYMPUS DIGITAL CAMERA

 

4. Start beating your sifted dry ingredients. After a minute, add molasses mixture slowly while the mixer is still working. Continue beating until the mixture becomes a thick, slightly hard dough.

 

 

OLYMPUS DIGITAL CAMERA

 

OLYMPUS DIGITAL CAMERA

 

OLYMPUS DIGITAL CAMERA

 

OLYMPUS DIGITAL CAMERA

 

5. Transfer the dough to a clean bowl and cover with stretch film. Put in the fridge for about 1 hour to chill.

 

 

OLYMPUS DIGITAL CAMERA

 

6. Once the dough is chilled, take it out of the oven. In the meantime, preheat your oven to 170C.

 

7. Take about a teaspoon from the dough, turn into a ball and put on the oven tray with baking sheet on. If you chilled them enough, they won’t spread much, but still place each about 2 cm apart from each other. I made my cookies to weigh 15 grams each. Bake in the middle section of your oven for about 15 minutes – until cookies are not shiny anymore and are still soft but slightly firm. Once done, take them out of the oven and transfer to a wire rack using a spatula. If you want to coat with powdered sugar, let them cool completely before you roll in powdered sugar bed. The cookies taste better once aged so I advice you to bake them at least one day earlier.

 

 

OLYMPUS DIGITAL CAMERA

 

OLYMPUS DIGITAL CAMERA

 

OLYMPUS DIGITAL CAMERA

This entry was posted in: Bakery, Recipes
Tagged with: , , ,

by

I'm a designer based in Helsinki, who turned into a food blogger / eating designer / baker and finally found the meaning of life by cooking, baking and eating together.

2 Comments

  1. Hi Asli,

    I recently made this cookie together with my 2,5 years old son. It was like playing a game. He loved it; I loved it! As a result, there were lots of irregular and unusual shapes of cookies in the oven. I can say the best form would be the small balls as you did. :)

    I did minor modifications due to my ingredients. I used carob molasse instead grape molasses and used mainly dark muscovado sugar instead of white sugar. Maybe next time I would try with anise. We gulped half of the cookies down immediately, while they are still hot, however, as you mentioned they are better the next day.

    Very nice blog, thanks for sharing. I am going to keep tracking and try your other recipes.
    Best,

    • Hei!
      Thanks for the comment! Your modifications sound delicious! Hope you continue baking with your son – you sound like a great team. :) Cheers from Helsinki!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s