Ingredients for Sweet And Spicy Crunchy Peppernuts Pfeffernusse
- Light Brown Sugar
- 1 cup (2 sticks) unsalted butter, softened
- All Purpose Flour
- 1 teaspoon baking soda
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Ground Pepper
- Egg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sweet And Spicy Crunchy Peppernuts Pfeffernusse? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sweet And Spicy Crunchy Peppernuts Pfeffernusse
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups packed light brown sugar until light and fluffy.
- Whisk together 4 large eggs, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, and ¼ teaspoon cayenne pepper in a separate bowl.
- Gradually add the wet ingredients to the creamed butter and sugar, mixing until just combined.
- In a separate bowl, whisk together 4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Add water, 1 tablespoon at a time, until the dough forms a soft ball.
- Knead the dough for 2-3 minutes on a lightly floured surface.
- Roll the dough into walnut-sized balls. Roll each ball into a 4-inch long rope. Cut the rope into ½-inch pieces.
- Place the dough pieces onto ungreased baking sheets, leaving some space between each cookie.
- Bake at 375°F (190°C) for 6-8 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
42g
Fat
7g
Carbs
6g
