Martha Stewart's German Spice Cookies (Pfeffernusse) | Martha Bakes Recipes

black pepper

Substituting with allspice can offer a similar warm spice profile.

butter

🥗Healthier: coconut oil

Coconut oil is dairy-free and can add a unique flavor.

sugar

🥗Healthier: stevia

Stevia reduces calories while providing sweetness.

molasses

💰Cheaper: maple syrup

Maple syrup can be a more accessible sweetener.

Preheat the oven to 350°F (175°C).

In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg, and black pepper.

In a separate bowl, cream together butter and sugar until light and fluffy.

Add molasses and honey to the butter mixture and mix until combined.

Incorporate eggs one at a time, mixing well after each addition.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.

Chill the dough in the refrigerator for at least 1 hour.

Roll the chilled dough into small balls and place them on a baking sheet lined with parchment paper.

Bake for 10-12 minutes, until the edges are firm but the centers are soft.

Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Once cooled, dust the cookies with powdered sugar.

Cooking Techniques

Spice Level:

Allergens