Pfeffernuesse
×Category: Desserts | Type: Cookies/Candy | Servings: 24 | By: Curator Mikey
Little gingerbread balls of joy covered with powdered sugar.
Ingredients
- Light Molasses: 3/4 Cup
- Unsalted Butter: 1/2 Cup
- Large Eggs (Beaten): 2 Each
- All-Purpose Flour (Sifted): 4 1/2 Cup
- Granulated Sugar: 1/2 Cup
- Baking Soda: 1 1/4 TSP
- Ground Cinnamon: 1 1/2 TSP
- Ground Cloves: 1/2 TSP
- Ground Nutmeg: 1/2 TSP
- Black Pepper (Ground): 1 Dash
- Powdered Sugar (For Dusting): 1/2 Cup
Instructions
- For the Pfeffernuesse dough:
- In a saucepan combine molasses and butter. Cook and stir until butter melts. Set aside to cool.
- Stir in the two beaten eggs.
- Sift together the flour, sugar, then mix in all the other dry ingredients.
- Add to molasses mixture and mix well. Chill for several hours.
- For shaping and baking the cookies:
- Preheat the oven to 375°F (180°C) and line a baking sheet with parchment paper.
- Shape the chilled dough into small balls and place them on the prepared baking sheet.
- Bake the cookies for 10-12 minutes, or until set but still soft.
- Remove from the oven and let cool on the baking sheet for 5 minutes.
- Transfer the cookies to a wire rack to cool completely.
- For dusting with powdered sugar:
- Once the cookies are completely cooled, dust them generously with powdered sugar.