Old-Fashioned Peppernuts (Pfeffernusse Cookies for Sharing)

These crispy bite-size Peppernut cookies are reminiscent of gingerbread. Also known as Pfeffernusse.

60 servings

Prep Time 1

Cook Time 9

Total Time 1 9

1 cup (227 g) butter (room temperature)
1-1/2 cups (300 g) sugar
1 large (50 g) egg
2 tablespoons dark syrup - I used date syrup but dark corn syrup or molasses is also good
3-1/2 cup (420 g) all-purpose flour
2 teaspoons baking soda
1 teaspoon cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon anise flavoring

Cream the butter: Beat 1 cup butter (room temperature) until light and fluffy. Add 1-1/2 cups sugar and 1 large egg; continue beating.
Add the rest:2 tablespoons dark syrup, 3-1/2 cup all-purpose flour, 2 teaspoons baking soda, 1 teaspoon cloves, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, and 1/2 teaspoon anise flavoring.
Shape the dough: Pull off small pieces and roll into pencil-thin ropes. Slice into ¼–½ inch pieces with a knife or bench scraper.
Bake the cookies: Place on parchment- or silicone-lined sheets. Bake at 350˚F (180˚C) for 7–9 minutes, or until the bottoms begin to brown.

Make Ahead: Store for up to 3 weeks in an airtight container.

Freezer Instructions: Freeze baked cookies and thaw at room temperature before serving. Double-wrap to prevent freezer burn.