The snowy sugar surface contrasts with the peppery flavor of these German spice cookies. Pfeffer means “pepper” in German; Nuss means “nut,” and refers more to the shape than to the ingredients.
Recipe information
Yield
Makes 3 dozen
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Line two baking sheets with parchment paper. Place the confectioners’ sugar in a brown paper bag.
Step 2
In a bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda.
Step 3
Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with the 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 tablespoons of dough; 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.)
Step 4
Bake until golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. 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. Cookies can be stored in an airtight container at room temperature up to 1 week.
