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Classic Pfeffernusse Spice Cookie Balls

These Classic Pfeffernusse Spice Cookie Balls are cozy old-fashioned treats perfect for the holidays, featuring warm spices and a sweet powdered sugar coating.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 1 hour 40 minutes
Servings: 30 servings
Course: Dessert, Snack
Cuisine: German, Holiday
Calories: 113
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1/2 cup unsalted butter, room temperature Ensure butter is at room temperature for best results.
  • 1/2 cup packed dark brown sugar Dark brown sugar adds rich flavor.
  • 1/4 cup molasses Provides depth of flavor.
  • 1 large egg, room temperature
  • 2 1/4 cups all-purpose flour, spooned and leveled Measure carefully to avoid dry dough.
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 1/4 tsp ground black pepper
  • 1/4 tsp fine sea salt
  • 1/4 tsp ground anise seed (optional) For traditional licorice-like note.
For coating
  • 1 1/2 cups powdered sugar, sifted For coating the finished cookies.

Method
 

Preparation
  1. In a large bowl, beat the butter and brown sugar with a hand mixer on medium speed for 2 to 3 minutes until light and fluffy.
  2. Beat in the molasses and egg until well combined to create a rich dough base.
Combining Dry Ingredients
  1. In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, cardamom, black pepper, salt, and anise seed if using.
  2. Add the dry ingredients to the butter mixture and mix on low speed until a soft dough forms.
Chilling Dough
  1. Cover the dough and refrigerate for at least 1 hour to firm up for easier rolling.
Shaping and Baking
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. Use a small cookie scoop to portion the dough and roll each piece into a ball about 1 inch wide, placing them on the baking sheets with space in between.
  3. Bake for 12 to 15 minutes until set and firm, with golden bottoms.
Coating Cookies
  1. Let the cookies cool on the baking sheet for 5 minutes, then roll each in powdered sugar while still warm.
  2. Cool completely on a wire rack for 15 minutes and coat again in powdered sugar for a thick finish.

Notes

These cookies taste best after resting for at least a day. Store in an airtight container at room temperature for up to 3 weeks. Freeze for longer storage.