As the air turns crisp and the leaves begin to fall, one can’t help but feel drawn into the warmth of the kitchen, where delightful aromas dance through the air. This recipe for peppernuts captures the essence of the season, taking you on a nostalgic journey with every bite. These small, spiced cookies bring a delightful crunch and a subtle softness, filled with a cozy blend of warm spices that will have you reaching for just one more.
Why You’ll Love This Recipe
Peppernuts offer a unique combination of textures, with crisp edges and a tender interior. The bounty of flavors, from the warmth of cinnamon to the bite of pepper, makes these cookies an interesting treat. Perfect for sharing with friends or enjoying with a cup of tea, they’re a seasonal favorite that will quickly become a go-to recipe in your holiday repertoire.
Ingredients Needed For Peppernuts
- ½ cup unsalted butter (113g): Use unsalted butter for control over the saltiness; it creates the perfect buttery base for these cookies.
- ½ cup firmly packed dark brown sugar (110g): The rich molasses flavor in dark brown sugar adds depth and moisture to your cookies.
- ¼ cup unsulphured molasses (80mL): Opt for unsulphured molasses for a pure, robust flavor that pairs beautifully with the spices.
- ¼ cup honey (80mL): This natural sweetener not only adds sweetness but also enhances the cookie’s chewiness.
- 2 teaspoons ground ginger: Ground ginger imparts warmth and pairs delightfully with the other spices.
- 2 teaspoons ground cinnamon: A classic spice that brings comfort and a familiar sweetness to the mix.
- 1 teaspoon ground cardamom: This aromatic spice offers a unique floral flavor that makes the cookies truly special.
- 1 teaspoon anise extract: Anise provides a gentle hint of licorice that rounds out the spice profile.
- ¾ teaspoon ground cloves: Cloves add a warm, slightly sweet taste that complements the other spices beautifully.
- ¾ teaspoon ground pepper: The pepper adds a surprising kick, embodying the “pepper” in peppernuts.
- ½ teaspoon freshly grated nutmeg: Fresh nutmeg delivers a warm, rich flavor that enhances the overall spice medley.
- ½ teaspoon salt: A small addition that balances the sweetness and rounds out the flavors.
- 1 large egg: The egg acts as a binding agent, helping to hold everything together.
- 3 cups all-purpose flour (360g): This will form the structure, so ensure it’s measured correctly for perfect cookies.
- ½ teaspoon baking soda: This helps provide a bit of lift and ensures your cookies are light and not too dense.
- 2 cups confectioners’ sugar (240g): For tossing at the end, this gives a lovely snowy finish that makes these cookies irresistible.
How to Make Peppernuts
In a small saucepan, combine butter, sugar, molasses, and honey over medium heat. Cook, stirring frequently until the mixture just starts to bubble. Remove from heat and stir in the ginger, cinnamon, cardamom, anise extract, cloves, pepper, nutmeg, and salt. Let cool for 20 minutes.
Once cooled, whisk in the egg until well combined. Fold in flour and baking soda until all flour is incorporated. Transfer dough to plastic wrap and press into a 1-inch thick square. Refrigerate for 2 hours or up to 3 days.
Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
Unwrap dough, cut into ¾-inch wide strips, then cut again to create cubes. Roll each cube into a ball and place on baking sheets 1½ inches apart.
Bake for 10 to 12 minutes or until cookies are firm to the touch and just starting to crack on top. Let cool, then toss in confectioners’ sugar until well coated. Transfer to a wire rack to cool completely, tossing again in confectioners’ sugar once cooled.
How to Serve Peppernuts
Peppernuts make a lovely addition to any holiday cookie platter or a delightful treat to enjoy with coffee or tea. You can serve them plain or give them an extra dusting of confectioners’ sugar right before serving for a festive touch.
How to Store Peppernuts
To keep your peppernuts fresh, store them in an airtight container at room temperature. They can last up to two weeks, but I bet they won’t last that long before they’re gobbled up!
Tips to Make Peppernuts
- Chill the dough: This helps the cookies maintain their shape while baking, so don’t skip the refrigeration step.
- Roll the dough tightly: When forming the balls, ensure they are compact; this helps them to bake evenly.
- Adjust spice levels: Feel free to play with the spices to suit your taste! If you prefer a spicier kick, bump up the pepper slightly.
Variations and Substitutions
- Nutmeg alternatives: If you don’t have freshly grated nutmeg, ground nutmeg works just fine.
- Honey switch: Maple syrup can serve as a substitute for honey if you’re looking for a different flavor profile.
- Add-ins: Consider adding chopped nuts or chocolate chips for an extra layer of texture and flavor.
Frequently Asked Questions
Can I freeze peppernuts?
Yes! Once baked and cooled, store them in an airtight container with layers of parchment paper in between. You can freeze them for up to three months.
What’s the origin of peppernuts?
Peppernuts, or “pfeffernüsse,” have their roots in German and Dutch baking traditions, often enjoyed during the holiday season. Their unique blend of spices and flavors makes them a favorite in many cultures.
How do I know when my peppernuts are done baking?
Look for cookies that are firm to the touch and just beginning to crack on the tops; they should not look overly brown.
Can I substitute all-purpose flour with gluten-free flour?
Absolutely! Use a 1:1 gluten-free flour blend designed for baking, and your peppernuts should turn out just fine.
Do I need to let the dough sit overnight?
While refrigerating the dough for 2 hours is sufficient, letting it sit overnight can enhance the flavors even further, making the cookies even more delightful.
Enjoy the comforting experience of making peppernuts, and let each batch fill your home with warmth and lovely scents!
Peppernuts
Ingredients
For the Cookie Dough
- ½ cup unsalted butter Use unsalted butter for control over the saltiness.
- ½ cup dark brown sugar Firmly packed, adds depth and moisture to the cookies.
- ¼ cup unsulphured molasses Opt for unsulphured for a pure flavor.
- ¼ cup honey Natural sweetener enhancing chewiness.
- 2 teaspoons ground ginger Imparts warmth to the cookies.
- 2 teaspoons ground cinnamon Classic spice providing comfort.
- 1 teaspoon ground cardamom Offers a unique floral flavor.
- 1 teaspoon anise extract Adds a hint of licorice.
- ¾ teaspoon ground cloves Adds a warm, slightly sweet flavor.
- ¾ teaspoon ground pepper Provides a surprising kick.
- ½ teaspoon freshly grated nutmeg Delivers a warm, rich flavor.
- ½ teaspoon salt Balances sweetness.
- 1 large egg Acts as a binding agent.
- 3 cups all-purpose flour Forms the structure of the cookies.
- ½ teaspoon baking soda Provides lift for light cookies.
For Coating
- 2 cups confectioners sugar For tossing at the end.
Instructions
Preparation
- In a small saucepan, combine butter, sugar, molasses, and honey over medium heat. Cook, stirring frequently until the mixture just starts to bubble. Remove from heat and stir in the ginger, cinnamon, cardamom, anise extract, cloves, pepper, nutmeg, and salt. Let cool for 20 minutes.
- Once cooled, whisk in the egg until well combined. Fold in flour and baking soda until all flour is incorporated. Transfer dough to plastic wrap and press into a 1-inch thick square. Refrigerate for 2 hours or up to 3 days.
Baking
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Unwrap dough, cut into ¾-inch wide strips, then cut again to create cubes. Roll each cube into a ball and place on baking sheets 1½ inches apart.
- Bake for 10 to 12 minutes or until cookies are firm to touch and just starting to crack on top. Let cool, then toss in confectioners sugar until well coated. Transfer to a wire rack to cool completely, tossing again in confectioners sugar once cooled.
