Make a large batch of these gently spiced, not-too-sweet cookies this weekend — they keep well through the holidays.
Many holiday traditions trace back to Germany: the Christmas tree, marzipan, and these warmly spiced cookies known as pfefferneüsse, or “pepper nuts.” Their mix of molasses, anise, and warming spices makes them a longtime favorite during the season.
I’m not usually a cookie devotee — I can go long stretches without craving one — but I always make an exception for cookies flavored with ginger or anise. Recently I had some extra sourdough starter I wanted to use, and the idea of combining sourdough with molasses and anise felt worth trying.
Not every cookie benefits from sourdough; delicate cookies can be overwhelmed by its acidity. Pfefferneüsse, however, have enough spice and richness to balance the tang. In this recipe the sourdough rounds out the flavor rather than overpowering it.
These cookies are straightforward to make and actually improve after a few days of resting. I baked one batch and sent them to family on the East Coast, and I’ll be making another batch for us soon.
- ¾ cup molasses
- ¾ cup honey
- ½ cup butter
- 2 eggs, slightly beaten
- ½ cup active sourdough starter
- 4 ¼ cups all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp ground allspice
- 1 tsp ground mace
- ½ tsp ground black pepper
- ½ tsp anise seed
- Powdered sugar for rolling
- Combine molasses, honey, and butter in a small saucepan. Warm over low heat just until the butter melts. Remove from heat and let the mixture cool to room temperature.
- Stir in the beaten eggs and the sourdough starter until blended.
- In a large bowl or the bowl of a stand mixer, sift together the flour, baking soda, and spices.
- Pour the cooled liquid into the flour mixture and stir until a cohesive dough forms. Refrigerate the dough for at least 2 hours to make it easier to handle.
- Preheat the oven to 350°F (175°C). Roll the chilled dough into small balls and place them on a parchment-lined baking sheet, spaced a couple of inches apart.
- Bake for about 10 minutes, or until the cookies have set. Remove from the oven and immediately roll each cookie in powdered sugar. Transfer to a wire rack to cool completely.
- Yields roughly 7 dozen small cookies. These are best after a day or two when the flavors have mellowed and blended.
Note: If you don’t have sourdough starter, you can make pfefferneusse without it; the cookies will still be flavorful. The sourdough version adds a subtle depth but is not essential.
These cookies and more holiday recipes appear in Renee Pottle’s cookbook, Holiday Gifts from the Kitchen, available in print and digital editions.