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Made these for a cookie swap, and they were excellent & fun to make!
Super excited to try these. Was searching for cookies to make for a cookie exchange, so the fact that is how you came about this recipe makes them perfect; along with the fact that I have German heritage. I always check Simplyrecipes first and you never disappoint (regular & beet hummus were hits this Thanksgiving!!!).
Made these (gluten free) and my mom said they were the best spice cookies she’s had (she’s almost 90 – she’s had a lot of spiced cookies). Even day 1 they were soft and spicy – if they do “season” over a day or two great but even if they don’t… great. I used regular black pepper and you couldn’t see it – I don’t know if white pepper would make a difference – I’ve never had white pepper. Will definitely make again – likely before the month is out as Christmas is approaching… Thanks
These turned out perfectly! They were easy and delicious with or without the icing. I made them for my German friends and they said they were the best pfeffernüsse they had ever tried and the mother ate three even though she was on a diet. Everyone loved them and they were all eaten that day. I will definitely make them again. Thank you very much for this wonderful recipe, I just loved making these and loved eating them even more.
Great recipe! I substituted with 1 1/2 cups Pamela’s gluten free baking mix and 1 cup of chickpea flour and they are delicious. My mother is Celiac and delighted with them. Thank you.
I am eager to make this recipe but cannot find molasses that is not blackstrap in the fine print, if not on the main label. I have now purchased two bottles if the wrong stuff. Can anyone tell me what will happen if I use blackstrap molasses in the recipe – and if I should adjust any of the other ingredients? Why is molasses that is not blackstrap unavailable in supermarket chains if it is preferable?
Hi there. Blackstrap molasses is much more intense in flavor, which is why I suggested that you don’t use. It has a dark bitter flavor to it. But I’ve used it in this recipe before and it came out fine, albeit not quite as sweet, with a tinge of bitterness. Most folks prefer their cookies with regular molasses, but if you want to make it with the blackstrap, feel free. You might like the flavor!
If you find that the flavor is too intense, you can try swapping the blackstrap molasses for dark corn syrup. It has a similar flavor, though not as complex, as molasses. Either way, come back and let me know how it turns out for you!
How long do you think these will last in a sealed airtight container? Since there is no butter, I’m guessing that have a longer shelf life. Thanks!
Hi Alexandra. Yes, since it has no butter in it, the shelf life is pretty long. I would say at least a week in an airtight container but I’ve had them around for 2 weeks or more and they have tasted fine – in fact the spices have deepened in flavor a bit!
I can’t tell you any longer 2 weeks though because they are always gone by then!
With my German family’s recipe, these would have been made at least a month before you ate them. They need the time for the spices to really meld. I haven’t tried your recipe but will give it a go.
So the Pfeffernusse my Grandma made had butter. Checked several other recipes online and they too all have butter. Did the butter in this recipe inadvertently get omitted? Other than the butter they sound very similar to all the others I have read.
Hi, Debbie! The recipe is correct. Our version of Pfeffernusse has NO butter. As Irvin says, there are numerous versions of “authentic” pfeffernusse! The only fat in ours is from the egg yolk and milk. Because of this, the cookies will keep for quite a long time. 2 to 3 weeks at room temperature, or even longer. Enjoy!
Hi….can you tell me if dark molasses is a sugar…..not a syrup……I’ve seen sugar in the shops here in the uk…..thanks
Hi, Miss Joanne! Our molasses is a dark syrup with a bittersweet flavor. I’m not 100% sure (and other Brits and ex-pats should chime in here!), but I think it’s most similar to black treacle. Let us know how it goes!
Treacle is very close to molasses. I have used both.
These iced sugar treats sound disarmingly delicious!
So was also raised with these cookies but when I made them they came out a little too hard. What could I have done wrong. I followed the recipie to a tee.
Hi, Elizabeth! If you just made them today, try giving them another day or two to mellow and soften. This is something that Irvin (the author) recommends!
I am from Swiss heritage and remember how wonderful these cookies were when growing up five decades ago. My Mother learned from her Grand(Mother)s!! Oh yes, I am definitely making these to surprise grown children that live near. ThankYoueversomuchly!
Having been raised with these cookies, that my Mutti always bought, I can say that this recipe looks authentic. I’m going to go with a flatter version just because that’s how my Mutti’s looked. I can’t wait to make these– thank you for a great recipe and tutorial.
If you chill the finished dough overnight, the next day you can take a large scoop out of the bowl, roll it into a long 1 inch thick snake and cut into 1 inch sections and bake. Simpler than scooping and rolling each one, plus if you do a massive baking day like me, you can have one batch of cookies ready and baking while you start another flavor! My husband’s favorite Christmas cookie.
That is a great idea! Thanks.
Just in time for the holiday season! Will have to pick up a new baking sheetand try it out.