Deliciously Easy Pfeffernusse Recipe You'll Love

Ingredients

• 1 cup Unsalted Butter (softened, cut into cubes)
• 1 cup Brown Sugar (packed)
• 1 large Egg (room temperature)
• 1 teaspoon White Pepper
• 1 teaspoon Anise Seed
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Clove
• 1/2 teaspoon Ground Ginger
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 2 cups All-Purpose Flour (sifted)

Instructions

1. Cream Butter and Sugar

   In a mixing bowl, beat the softened unsalted butter and brown sugar together for about 5 minutes until the mixture is light, fluffy, and pale in color.

   Time: PT5M

2. Add Egg

   Add the room‑temperature egg to the creamed butter‑sugar and mix for 2 minutes until fully incorporated.

   Time: PT2M

3. Incorporate Spices and Leavening

   Stir in white pepper, anise seed, ground cinnamon, ground clove, ground ginger, baking soda, and salt. Mix for 3 minutes until evenly distributed.

   Time: PT3M

4. Add Flour

   Gradually add the sifted all‑purpose flour, mixing just until the dough comes together. Do not over‑mix.

   Time: PT2M

5. Chill the Dough

   Shape the dough into a flat disc about 1 inch thick, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 24 hours).

   Time: PT30M

6. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

7. Portion and Arrange

   Remove the chilled dough, roll it into thin ropes, and cut into small nut‑sized pieces (about ½ inch). Place the pieces on a parchment‑lined baking sheet, spacing them slightly apart.

   Time: PT5M

8. Bake

   Bake the cookies for 10 minutes, or until the edges are lightly golden and the tops are crisp.

   Time: PT10M

   Temperature: 350°F

9. Cool and Store

   Transfer the baked Pepper Nuts to a cooling rack and let them cool completely. Store in an airtight container for up to one month.

   Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

18 g

Fat

8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted Butter: Salted butter (reduce added salt)
• Instead of Brown Sugar: Dark granulated sugar
• Instead of Egg: Egg substitute (for vegans)
• Instead of White Pepper: Black pepper (use half the amount)
• Instead of Anise Seed: Star anise (ground)
• Instead of Ground Cinnamon: Cinnamon powder
• Instead of Ground Clove: Allspice (half amount)
• Instead of Ground Ginger: Fresh ginger (grated, 1/4 tsp)
• Instead of Baking Soda: Baking powder (use 1 1/2 tsp)
• Instead of Salt: Kosher salt
• Instead of All-Purpose Flour: Bread flour, Gluten‑free flour blend (adjust liquid)

Equipment Needed

• Mixing Bowl
• Electric Mixer or Hand Whisk
• Plastic Wrap
• Parchment Paper
• Baking Sheet
• Oven
• Cooling Rack
• Measuring Cups and Spoons
• Spatula

Critical Steps — Do Not Skip

• Creaming butter and brown sugar until light and fluffy.
• Chilling the dough for at least 30 minutes.
• Baking for exactly 10 minutes to achieve crispness without over‑browning.

Chef Tips from the Video

• Weigh ingredients with a kitchen scale for consistent results.
• Toast the anise seeds lightly before grinding to enhance aroma.
• Roll the dough between two sheets of parchment for an even 1‑inch thickness.

Troubleshooting

Storage

Refrigerator: Airtight container, up to 1 month.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; up to 3 months.

Room temperature: Airtight container, up to 1 month in a cool, dry place.

Make-Ahead Tips

• The dough can be prepared up to 24 hours in advance and kept chilled.
• Baked Pepper Nuts keep their crunch for weeks when stored airtight.

Frequently Asked Questions