Friends and members of the community would gather together bearing large batches of homemade cookies.
Everyone would walk around sampling cookies and taking a few of the ones we loved.
Each person left with a tin of assorted cookies, along with a slight sugar buzz.
Simply Recipes / Irvin Lin
And that’s exactly how I was introduced to the magical pfeffernusse.
What Are Pfeffernusse Cookies?
The executive director of the nonprofit, Rosie, grew up making pfeffernusse.
Irvin Lin
Pfeffernusse cookies are a traditional German holiday cookie; the name translates to “peppernut.”
They don’t contain nuts, though they do contain white pepper.
Sadly, I never got Rosie’s recipe before she left San Francisco.
Irvin Lin
It turns out that there are numerous variations of pfeffernusse cookies, all claiming to be authentic.
(And as with all things “authentic,” everyone thinks theirs is themostauthentic!)
I also eschewed coating the cookies with powdered sugar, something that a lot of recipes call for.
Irvin Lin
For me, traditional pfeffernusse cookies are coated with a thin icing glaze, not a dusting of powder.
However, the one spice that is fairly consistent with most pfeffernusse recipes is the white pepper.
So, it might be worth tracking down some for this cookie if you want the authentic experience.
Irvin Lin
(White pepper is also good with fish and potato-based dishes.)
Otherwise, an easy substitution of black pepper will work just fine.
Take these to your next holiday cookie swap and watch as others declare the same!
Irvin Lin
These cookies freeze rather nicely as well.
They’ll keep three to six months that way.
you’re able to even shape the dough in advance and freeze the dough balls as well.
Irvin Lin
They’ll keep in the freezer for months but only a couple of days uncooked in the fridge.
No Molasses?
Let cool until just warm to the touch.
Irvin Lin
Stir in the milk, baking soda, and egg.
Add the flour and stir until most of the flour is absorbed.
Using your hands, knead the dough until the remaining flour is incorporated.
Irvin Lin
Pinch off about a teaspoon of dough and roll a 1-inch ball.
Bake for 9 to 11 minutes or until the bottoms of the cookies are just starting to brown.
Don’t worry if some of the glaze drips onto the baking sheet.
Irvin Lin
Let the cookies cool on the baking sheet until the glaze is dry to the touch.
Then, move them to a rack to cool completely.
Irvin Lin
