German Pfeffernusse Cookies with Fresh Milled Flour

If you’ve ever wandered through a European Christmas market, you might have stumbled upon the enchanting aroma of a traditional German cookie. These little spice-scented gems pack a unique flavor—and now, you can bring the warmth of the holiday season right to your kitchen. With the addition of fresh milled flour, this is the best pfeffernusse recipe, because it adds a wholesome twist that elevates the texture and taste. The warm spices, chewy texture, and homemade flair make them a delight, whether for your holiday celebrations or a cozy treat on a chilly day with a strong cup of coffee. Plus, the little quirks and tips along the way build confidence and a bit of fun into every baking session. Give this traditional German recipe a try—they might just become your favorite cookies.

Course Dessert

Cuisine American

Keyword pfeffernusse cookies

Prep Time 15

Cook Time 10

Chill Time 2

Total Time 2 25

Servings cookies

Calories 97kcal

Ingredients

1/4 cup molasses
1/4 cup butter 58 grams
3 tablespoons honey
1 egg
1 teaspoon anise extract
2 1/2 cups soft white kamut, or einkorn wheat flour, finely milled (288 grams)
1/3 cup sugar 28 grams
1/4 cup maple sugar or brown sugar (30 grams)
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup powdered sugar for dusting

Instructions

In a small saucepan, melt butter, honey and molasses over medium heat until the butter is melted. Then set aside to cool.
Meanwhile combine all dry ingredients in a medium bowl.
Once the butter mixture has cooled, add the egg and star anise to the saucepan.
Slowly add the flour mixture into the dry ingredients and mix until well combined and no clumps remain.
Cover with a piece of plastic wrap and refrigerate for 2-3 hours to allow the dough to chill and the flavors to meld.
Preheat oven to 325* F.
On a parchment lined cookie sheet, place 1" dough balls.
Bake for 8-10 minutes until just done on the edges, don’t over bake!
Cool on a wire rack, then dust with powdered sugar.

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