Peppery Ginger Cookies
Spicy molasses ginger cookies with candied ginger and black pepper. Easy holiday bake with crackled tops and chewy centers.
Also known as pfefferneusse cookies, these spicy bites are adored in Scandinavia during the holidays. Try them with tea or a warm mug of hot cocoa.
Submitted by: Rachel from Urbana, IL
Yield: 3 1/2 - 4 dozen cookies
- Chill the dough briefly and bake at 375 F for about 10 minutes for crackled tops and soft centers.
- Fresh ground black pepper brightens the warm spices; adjust quantity to taste.
- Store in an airtight container or freeze dough or baked cookies for make-ahead convenience.
Preparation Instructions:
Melt butter; stir in molasses and vanilla and let cool. In a separate bowl, mix flour, sugar, baking soda, salt and all the spices.
Add beaten egg to cooled butter mixture. Add this mixture to dry ingredients and add candied ginger. Mix dough and refrigerate 15 minutes.
Preheat oven to 375 degrees.
Put sugar in shallow dish. Roll dough into balls and roll in the sugar. Place on ungreased baking sheet, 2 inches apart. Bake for 10 minutes, until cookies are starting to brown and tops start to crack. Let cool on a rack for 5 minutes.
thespicehouse.com
More About This Recipe
Do not overbake, as cookies will turn brittle and bitter. Make sure to use unsalted butter and pure vanilla extract.
Frequently Asked Questions
How long should I bake these cookies and how do I know they are done?
Bake at 375 F for about 10 minutes. They are done when the edges start to brown and the tops show small cracks. Remove them right away to avoid overbaking, then cool on a rack for a few minutes.
Can I make the dough ahead or freeze it?
Yes. Refrigerate the dough for up to 48 hours before baking. To freeze, shape dough into balls on a tray, freeze until firm, then transfer to a bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the baking time.
What can I use instead of molasses?
Molasses gives the cookie its deep flavor. Light or dark molasses are best. If you must substitute, use a mild dark corn syrup plus a little brown sugar, but the taste will be different. Honey or maple will change texture and spice balance.
Why is there black pepper in the recipe and can I skip it?
Freshly ground black pepper adds a warm, peppery bite that balances the sweet and spicy notes. You can cut the pepper in half or omit it if you prefer a milder cookie, but the character of the cookie will be less complex.
How do I get crackled tops and a chewy center instead of a dry cookie?
Chill the dough for at least 15 minutes so it holds shape. Roll in sugar before baking to promote crackling. Pull the cookies out as soon as edges brown and cracks appear. Slightly underbaking by 30 to 60 seconds gives a chewier center.
Can I omit the candied ginger or use another mix-in?
Yes. If you do not want candied ginger, you can leave it out or replace it with finely chopped crystallized ginger. Raisins or chopped dried apricots will work but change the flavor. You can also add more ground ginger for extra spice.
Any tips for measuring flour so the cookies are not dry?
Spoon flour into the measuring cup and level it with a knife instead of scooping. Packing flour can make dough too dry and lead to brittle cookies. If dough feels stiff, add a teaspoon of milk or an extra tablespoon of molasses to soften it.
Can I double the recipe and any changes to baking?
You can double the recipe. Work in batches so the dough stays chilled. Bake on a cool baking sheet with 2 inches between cookies. Baking time stays about the same, but monitor a minute or two earlier or later depending on your oven.
How long should I bake these cookies and how do I know they are done?
Bake at 375 F for about 10 minutes. They are done when the edges start to brown and the tops show small cracks. Remove them right away to avoid overbaking, then cool on a rack for a few minutes.
Can I make the dough ahead or freeze it?
Yes. Refrigerate the dough for up to 48 hours before baking. To freeze, shape dough into balls on a tray, freeze until firm, then transfer to a bag for up to 3 months. Bake from frozen, adding 1 to 2 minutes to the baking time.
What can I use instead of molasses?
Molasses gives the cookie its deep flavor. Light or dark molasses are best. If you must substitute, use a mild dark corn syrup plus a little brown sugar, but the taste will be different. Honey or maple will change texture and spice balance.
Why is there black pepper in the recipe and can I skip it?
Freshly ground black pepper adds a warm, peppery bite that balances the sweet and spicy notes. You can cut the pepper in half or omit it if you prefer a milder cookie, but the character of the cookie will be less complex.
How do I get crackled tops and a chewy center instead of a dry cookie?
Chill the dough for at least 15 minutes so it holds shape. Roll in sugar before baking to promote crackling. Pull the cookies out as soon as edges brown and cracks appear. Slightly underbaking by 30 to 60 seconds gives a chewier center.
Can I omit the candied ginger or use another mix-in?
Yes. If you do not want candied ginger, you can leave it out or replace it with finely chopped crystallized ginger. Raisins or chopped dried apricots will work but change the flavor. You can also add more ground ginger for extra spice.
Any tips for measuring flour so the cookies are not dry?
Spoon flour into the measuring cup and level it with a knife instead of scooping. Packing flour can make dough too dry and lead to brittle cookies. If dough feels stiff, add a teaspoon of milk or an extra tablespoon of molasses to soften it.
Can I double the recipe and any changes to baking?
You can double the recipe. Work in batches so the dough stays chilled. Bake on a cool baking sheet with 2 inches between cookies. Baking time stays about the same, but monitor a minute or two earlier or later depending on your oven.
These are the best cookies I have ever made! I have been making them the past several years and everyone loves them!
I bought the spice mix at the store and it was excellent. Everyone loved them. I can’t wait to make them again. The cookies were a moist and chewy.
I haven’t made it yet, but it looks like the recipe I had from my mother-in-law (and unfortunately misplaced when I moved a couple of years ago), and that is very, very good, so I can assume it will be great. BTW – If you have a problem with pfefferneusse because they are hard, try a small slice of crisp apple in a tightly closed jar with the cookies for a few days. They get very fruity and soft – and pfefferneusse have an almost forever shelf life.