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Pfeffernüsse Cookies

Pillsbury Kitchens
Updated Sep 21, 2020
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These nutty, spiced, bite-sized cookies are a sweet addition to any Christmas cookie platter. Based on the classic European holiday cookie, our version includes Pillsbury™ sugar cookie dough with the addition of spices, toasted pecans, molasses and orange zest to make a treat that's simple yet special.

More About This Recipe

  • Pfeffernüsse—also called peppernuts—are a traditional Christmas cookie found throughout Germany, the Netherlands and Denmark. They often include a mix of spices including cinnamon, clove, nutmeg or cardamom.
  • Can't get enough cookies around Christmastime? We have plenty of Christmas cookie recipes to choose from.

Pfeffernüsse Cookies

  • Prep Time 30 min
  • Total 1 hr 45 min
  • Ingredients 9
  • Servings 96
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F.
  • Step 
    2
    In large bowl, break up cookie dough. Stir or knead in all ingredients except powdered sugar until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Divide cookie dough into 8 portions; shape each portion into a ball. On lightly floured surface, working with 1 dough ball at a time, (refrigerate remaining dough balls) roll into 12-inch rope; cut crosswise into 1-inch pieces. Place 2 inches apart on ungreased cookie sheets. Repeat with remaining dough portions.
  • Step 
    3
    Bake 7 to 9 minutes or until cookies are set and edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool 5 minutes; roll each cookie in powdered sugar. Cool completely, about 20 minutes. Store in covered airtight container at room temperature up to 1 week.

Nutrition

30 Calories
1 1/2g Total Fat
0g Protein
5g Total Carbohydrate
3g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    To toast pecans, heat oven to 350°F. Spread nuts in an even layer in ungreased shallow baking pan. Bake uncovered 6 to 8 minutes, stirring occasionally, until light golden brown.
  • tip 2
    Keep dough refrigerated before rolling into ropes and cutting.
  • tip 3
    For best results, bake cookies one sheet at a time on the center oven rack.
  • tip 4
    Store cookies in an airtight container in single layers between parchment or waxed paper at room temperature up to 1 week. Cookies can be frozen up to 2 months. To thaw, let stand uncovered at room temperature 1 to 2 hours.
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