Pfeffernusse Cookies

Jill Dorrough

1 ¼ cups confectioners’ sugar

2 ¼ cups all-purpose flour

¼ teaspoon freshly ground pepper

¾ teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon freshly grated nutmeg

¼ teaspoon ground cloves

¼ teaspoon baking soda

½ cup (1 stick) unsalted butter, room temperature

¾ cup packed light brown sugar

¼ cup unsulfured molasses

1 large egg

½ teaspoon pure vanilla extract

1. Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. Place the confectioners’ sugar in a brown paper bag.
2. In a bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda.
3. Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off tablespoons of dough; roll into 1 ¼ inch balls. Arrange balls 1 ½ inches apart on prepared baking sheets. (Dough can be frozen at this point, cover tightly with plastic wrap, up to 1 month).
4. Bake until golden and firm to the touch with slight cracking about 15 minutes, rotating sheets halfway though. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches place cookies in a paper bag; shake until well coated. Let cool completely on wire rack. Cookies can be stored in an airtight container at room temperature up to 1 week.