Easy Homemade Traditional Peppernut Cookies (Pfeffernüsse) — Cozy, Spiced & Healthy-ish

Peppernut Cookies are one of those little bites that always bring me back to cold-window mornings and the hum of holiday lights. Peppernut Cookies (also called Pfeffernüsse in some traditions) are tiny, warmly spiced, and perfect with a cup of tea — an easy, traditional homemade treat that feels like a hug in cookie form.

Serve these for holiday cookie swaps, Sunday family coffee, a weeknight baking project with kids, or as a cozy snack during movie night. They’re small, crisp, and keep well — ideal for gifting or packing in lunches.

🧂 Ingredients:

• 2 cups (250 g) all-purpose flour (or 1:1 gluten-free flour blend for GF)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground black pepper (the “pepper” in peppernuts — don’t skip!)
• 1/2 cup (113 g) unsalted butter, softened (or vegan butter/coconut oil for vegan)
• 3/4 cup (150 g) packed brown sugar (or coconut sugar for slightly healthier swap)
• 1/4 cup (80 g) molasses (or dark corn syrup / maple syrup substitute)
• 1 large egg (or 1 flax egg for vegan: 1 tbsp ground flax + 3 tbsp water, chilled)
• 1 teaspoon vanilla extract
• Optional: 1/4 cup finely chopped almonds or hazelnuts (for texture)
• For dusting/glaze: powdered sugar or simple glaze (1 cup powdered sugar + 1–2 tbsp milk or plant milk)

👩‍🍳 Directions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and black pepper. Set aside.
3. In a large bowl, cream the softened butter and brown sugar until light and fluffy (about 2–3 minutes). If using coconut oil, cream until combined.
4. Beat in molasses, egg (or flax egg), and vanilla until smooth.
5. Gradually add dry ingredients to the wet mixture, mixing until just combined. Fold in nuts if using. Dough will be slightly sticky.
6. Chill dough 15–30 minutes if too soft to roll (this makes rolling easier and helps cookies keep shape).
7. Roll dough into small balls (about 3/4 inch / 2 cm) — peppernuts are traditionally small — and place 1 inch apart on prepared baking sheets. You can also make slightly larger 1-inch balls for a bigger cookie.
8. Bake 10–12 minutes for small peppernuts, 12–14 minutes for slightly larger. Cookies should be firm and lightly golden — they crisp up as they cool.
9. Let cool on the sheet for 5 minutes, then transfer to a wire rack. While warm, dust with powdered sugar or brush with simple glaze if you like a sweeter finish.
10. Cool completely before storing or stacking.

Cooking tips:

• If using molasses, dark molasses gives that classic deep flavor. Lighter molasses will be milder.
• For extra chew, bake toward the lower end of time; for crisp, go a minute or two longer.
• Spices can be adjusted to taste; more black pepper for a bolder kick.

💡 Tips & Variations:

• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Texture will be slightly different but still delicious.
• Vegan: Swap butter for vegan butter or chilled coconut oil, use a flax egg, and ensure brown sugar is vegan if that matters to you.
• Low-carb / Keto-ish: Replace flour with a blend of almond flour (about 1 1/4–1 1/2 cups) + 1/4 cup coconut flour (start with less; almond flour behaves differently). Use erythritol or monk fruit sweetener and a sugar-free molasses substitute or unsweetened cocoa with a bit of butter for depth. Note: texture will be cakier.
• Nut-free: Omit nuts and add 1–2 tablespoons extra flour or oat flour if needed.
• Flavor twists: Add a tablespoon of orange zest, a pinch of cardamom, or dip half the cookies in melted dark chocolate.
• Serving ideas: Serve with hot tea, coffee, mulled wine, or place them on a holiday cookie platter with gingerbread, shortbread, and jam thumbprints. They’re great for cookie swaps and gift tins.
• Storage: Keep in an airtight container at room temp for up to 1 week. Layer with parchment paper to prevent sticking. Freeze baked cookies up to 3 months (thaw at room temp). Freeze dough balls on a tray, then transfer to a bag — bake from frozen, add +2–3 minutes to time.

🩺 Health & Lifestyle Tie-in (Optional):
These spiced cookies include warming spices like ginger and cinnamon, which have antioxidant properties and can aid digestion in small amounts. Choosing whole or minimally processed sweeteners, swapping some butter for healthier fats (like nut butter), or using whole-grain or nut flours can nudge them toward a healthier profile. And a practical note: baking at home is not only kinder to your wallet than specialty store cookies but can also support long-term health and financial well-being—small choices now (making healthier swaps, cooking at home) can help avoid bigger health-related expenses later.

❤️ Conclusion:
If you give these Peppernut Cookies a try, please tell me how they turned out — leave a comment or tag me in a photo. I love seeing your versions (and any creative twists!). Happy baking and cozy moments ahead!

#fblifestyle