“Pfeffernusse improve with age, so make plenty at the start of the season. After they cool, these cookies are rolled in powdered sugar, giving them a snowball appearance.”
1hr 14mins
60 cookies

Ingredients Nutrition


  1. Grease cookie sheets; set aside.
  2. Place flour, baking powder, cinnamon, ginger, baking soda, salt, cloves, cardamom and pepper in large bowl; stir to combine.
  3. Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy scraping down side of bowl once.
  4. Beat in molasses and egg. Gradually add flour mixture. Beat at low speed until dough forms, scraping down side of bowl once. Form dough into a disc; wrap in plastic wrap and refrigerate until firm, 30 minutes or up to 3 days.
  5. Preheat oven to 350°F.
  6. Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Bake 12 to 14 minutes or until golden brown.
  7. Remove cookies with spatula to wire racks. While warm, dust or roll with sifted powdered sugar. Cool completely.
  8. Store tightly covered at room temperature or freeze up to 3 months.

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