Powdered Sugar Spice Cookies (also called German Pfeffernusse Cookies) are delicious and perfect for the holiday season!
A little German heritage in my family made these cookies a staple at every holiday gathering. I never knew what to call them other than the “powdered sugar-covered cookies that mom doesn’t like”. My mom isn’t a fan of ginger or spice-type cookies. That just meant more for me!
To me, these are a mixture of gingerbread and gingersnap. Being coated in powdered sugar, I feel like the spicy bite is toned down. Don’t get me wrong though — each spice shines one it’s own in these powdered sugar spice cookies!
Ingredients and Tools You’ll Need:
- Light Brown Sugar
- Baking Soda
- Powdered Sugar
- Cookie Scoop
- Cooling Rack (or coat them using a ziploc bag)
- Baking/Cookie Sheet
This recipe makes approximately two dozen cookies — I recommend doubling the recipe because these will go quick!
I use locally-sourced honey from our favorite bee-keeper – Billy Allen! It doesn’t get much better than honey from the hills of Lynchburg, Tennessee.
There are a variety of recipes available but we enjoy a simple cookie without all the fuss. I do recommend using freshly-ground spices, if available, to create the best flavor. My family enjoys these immediately after baking when they’re soft, while others I know like to wait for them to dry a bit longer and dip them in coffee. Either way, they’re tasty!
- ¾ c. unsalted butter
- 1 c. light brown sugar, packed
- 1 large egg
- 1/8 c. molasses
- 1 tbsp. honey
- 2 c. all-purpose flour
- 2 t. baking soda
- 1 t. ground cinnamon
- 1 t. ground cloves
- ½ t. ground allspice
- ½ t. ground ginger
- 1 c. powdered sugar
1. Cream the butter, shortening, and brown sugar in a large mixing bowl. Add the eggs and molasses and mix to combine.
2. In a separate large bowl, combine the flour, baking soda, and spices. Stir to combine. Slowly add the dry ingredients to the wet ingredients and mix on low speed until thoroughly combined.
3. Transfer dough to the refrigerator and chill for one hour.
4. When ready to bake, place top oven rack in center position and pre-heat oven to 375°F.
5. Remove dough from oven and form balls with a 1-inch scoop. Roll the dough in your hands to form a ball and set on baking sheet with an inch or two inches between each cookie.
6. Place baking sheets in the pre-heated oven and bake for 10-12 minutes, or until cookies are nicely browned and cooked through. Remove from oven and let cookies cool for several minutes.
7. Working in batches, transfer cooled cookies to a Ziploc bag filled with powdered sugar. Seal tightly and gently turn until cookies are thoroughly coated. Serve immediately or store in an airtight container until ready to serve. Enjoy!