Pfeffernuesse IV Recipe -
  • READY IN 5 hr

Pfeffernuesse IV

Recipe by  

"A traditional German holiday cookie."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings
  • PREP

    20 mins
  • COOK

    12 mins

    5 hrs


  1. In a large bowl, stir together the flour, sugar, baking soda, cinnamon, cloves, nutmeg and allspice. In a medium saucepan over medium heat, combine molasses and butter. Heat, stirring occasionally, until the butter is melted. Remove from heat and allow to cool to room temperature. When the mixture has cooled, beat in the eggs. Blend the molasses mixture into the dry ingredients until evenly mixed. Cover and refrigerate for at least 3 to 4 hours.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll dough into 1 inch balls and place them 2 inches apart onto the cookie sheets.
  3. Bake for 12 to 14 minutes in the preheated oven, or until firm. While cookies are still warm, toss them in a bag with confectioners' sugar and toss to coat. When cool, toss with sugar again.
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2007

This recipe is excellent, just like my German grandmother used to make for us during the holidays! To those who say that this is not a traditional "peppernut" I say BAH! Not everyone likes Anise, and not all Pfefferneusse in the German tradition contain it! This is a great recipe, turns out perfectly every time, even when doubled or tripled in quantity!

Most Helpful Critical Review
Dec 19, 2005

Having a 100% German mother and Grandmother this is more a molasses cookie than Pfeffernuesse although it does make a pretty good molasses cookie-if you want real Pffernuesse look for a recipe with honey, sour cream and most of all anise!


9 Ratings

Dec 30, 2005

I don't know what "traditional" pfeffernuesse tastes like, but this recipe is great. Instead of dusting them with powdered sugar I made a thick glaze of powdered sugar, vanilla and water and dipped the tops in it. They were delicious.

Dec 19, 2003

These are FANTASTIC - I just made these for Christmas cookies and I am going to have to make another batch because we can't stop eating them! This was a different cookie technique, with the melting of the butter and molasses, but it was all very easy to make. They turned out beautifully - look like they came from a bakery.

Dec 22, 2005

Good! This is one of those recipes that needs to "marinate". The cookies did not have much flavour at first, but each day, they became increasingly flavourful. A keeper.

Dec 15, 2003

Excellent recipe. The best on line.

Dec 24, 2005

This was ok...i guess I was expecting something different. Too cakelike for me but the taste did improve the next day. I even added more spices than what it asked for. Maybe I'll make again but use less flour and more butter.

Nov 27, 2005

Not quite the taste I was looking for, but very good. I used organic blackstrap molasses, and whole wheat flour because I once again forgot to get more all-purpose. Turned out very well, will make again as cravings hit.


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  • Calories
  • 77 kcal
  • 4%
  • Carbohydrates
  • 14.2 g
  • 5%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 1.8 g
  • 3%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 41 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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