Pfeffernüsse (Anna Hughes)
  • Servings: 24
  • 1 cup +2 tablespoons all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon freshly ground black pepper
  • pinch of ground ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch of ground cloves
  • pinch ground cardamom
  • 1/4 teaspoon ground all spice
  • 1/2 teaspoon lemon zest
  • 1/4 cup softened butter
  • 1/4 cup + 2 tablespoons light brown sugar
  • 2 tablespoons black treacle (or molasses)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup powdered sugar
  1. Pre-heat oven to 350F.
  2. In a bowl combine the flour, baking soda and all the spices, set aside
  3. In another larger bowl beat the sugar, butter and treacle together with an electric whisk until smooth.
  4. Add the eggs, lemon zest and vanilla extract and beat again.
  5. Then fold the flour/spice mixture into the wet mix until completely combined.
  6. Line a baking sheet with parchment.
  7. Form the cookie dough 2 inches apart using a mini cookie scoop.
  8. Bake for about 15-20 minutes at 350F (you will need to do this in a few batches).
  9. Allow to cool on a rack for at least 10 minutes.
  10. Dip each cookie in a bowl of powdered sugar until completely coated.
Anna recommends using extra lemon zest! Keep these in an airtight container and they will last a couple of weeks, if you have the world's best willpower.