Reviewed: Jan. 16, 2009

Oh these are so good! So dangerous! Be careful!! Yum!

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Reviewed: Dec. 30, 2008

My husband has been searching for this type of cookie for awhile. I tried to make it for him and well it didn't turn out so well. I'm sure this recipe is worth 5 stars on my next try but I just cannot figure out right now why it's round and flat! It doesn't look anything at all like the picture and my husband says it should taste "crumbly and sorta hard...but not crunchy and not soft"! and it's not round like a truffle ball!

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clee

Cooking Level: Beginning

Home Town: Austin, Texas, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 24, 2008

These are SO yummy! The only problem I had was that the dough was very, very crumbly. I'll try and back off on the flour a bit next time, but this is a definite repeat!

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jenski

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Reviewed: Dec. 24, 2008

Great recipe. These came out just like my German gradmother made them. I did add slightly more ginger to spice them up a little more. They were a big hit with my family and the people at work.

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ZENI1701

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Reviewed: Dec. 23, 2008

These are really good. I've never made pfeffernusse before so I don't have anything to compare to. Made these last night and they are soft and chewy with a really nice spicy aftertaste. Warm but not hot from the pepper. I left out the anise, didn't have it and don't like the licorice flavor of it. Only giving 4 stars because the dough was really crumbly and hard to roll after chilling. Not sure if this is normal or not. Had to warm each ball up in my hands before it would hold together. Otherwise, very good, and I will most likely make these again.

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rosyshell

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Reviewed: Dec. 21, 2008

These cookies rock. This is our second year making them in bulk and handing them out for Christmas. Everyone loves them. The only thing I do different is use white pepper instead of black.

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cherigo

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Reviewed: Sep. 10, 2008

this is pretty close to my mums traditional german recipe. One suggestion though instead of black pepper use all spice. I haven't made pfeffernusse for a while because i moved away from home and don't have access to the recipe any more. Going through your recipe helped me to remember what was in my mums recipe. Thanks

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renee rochow

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Reviewed: Jul. 13, 2008

Absolutely best cookie ever! I did increase the pepper, as I like my cookies spicy, and I didn't have any molasses on hand, so I subbed in honey. My co-workers didn't care for them (too spicy, but that's my fault), but I loved them.

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Kazanoodle

Cooking Level: Intermediate

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Reviewed: Jan. 11, 2008

My only suggestions to make this recipe closer to Pfeffernusse made in Germany, are: Use more pepper, and use white instead of black. One and a half to twice the amount of pepper will give the "nuts" a real peppery zing. Also, don't spare the XXXX sugar coating.

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Essayons

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Reviewed: Jan. 3, 2008

Love these cookies! My mom had the store bought version so my family compared the two cookies. This recipie won by far. They have a wonderful spice that gets even better after a few days. The center stays soft and moist (even after freezing!) This recipe makes a large batch of cookies. Only change i made was that i rolled the cookie dough balls in powdered sugar before placing on baking sheet. Then before serving i dusted them with a little more powdered sugar. I will be making these every christmas!

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aplach

Cooking Level: Intermediate

Home Town: Menasha, Wisconsin, USA

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Reviewed: Dec. 20, 2007

YUM! I could eat the whole batch myself!!

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sizwizz

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Reviewed: Dec. 19, 2007

I did not have any molasses in the house. I substituted the molasses for 1/2 cup of light corn syrup. Set the oven at 350 degrees F for 15 mins. My batch yield 5 doz. I had taken them into work. My co-workers absolutely loved them!

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