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Peppernuts (Mennonite Pfeffernüsse Cookies)


Active Time30 minutes
Cook Time14 minutes
Total Time1 hour 30 minutes
Yield275 peppernut cookies

Notes

This recipe was adapted from a variety of local Mennonite community church cookbooks. In 2016, I developed a recipe for Peppernuts (Anise Cookies) for Savory Spice. I prefer the recipe published here, as the cookies are slightly softer and chewier, and have a milder (more “crowd-friendly”) anise flavor.
*Anise oil is super potent and can be found in the hobby baking/candy-making sections of some specialty spice shops and craft stores. Make sure to get food-grade oil (LorAnn Oils is a common brand; do not get aromatherapy oils). If needed, you can use 1 teaspoon of anise extract instead.

Ingredients

  • 660 grams all-purpose flour (5 ½ cups)
  • ¾ teaspoons baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cloves
  • 198 grams granulated sugar (1 cup)
  • 213 grams light brown sugar (1 cup)
  • 113 grams unsalted butter , softened (½ cup; 1 stick)
  • 1 large egg
  • ½ cup buttermilk
  • ¼ teaspoon anise oil *

Method
 

  • 660 grams all-purpose flour
    ¾ teaspoons baking soda
    ½ teaspoon ground cinnamon
    ½ teaspoon kosher salt
    ¼ teaspoon ground cloves
    In a medium bowl, combine flour, baking soda, cinnamon, salt, and cloves. Whisk until spices are well distributed throughout the flour.
  • 198 grams granulated sugar
    213 grams light brown sugar
    113 grams unsalted butter
    Combine sugars and butter in the bowl of a stand mixer with the paddle attachment (or in a large bowl, if using a handheld electric mixer). Beat on medium speed until uniform in color and a sticky-crumbly texture, about 5 minutes, scraping the bowl with a rubber spatula halfway through.
  • 1 large egg
    ½ cup buttermilk
    ¼ teaspoon anise oil
    Add egg to sugar mixture and continue to beat until egg is fully incorporated. Add buttermilk and anise oil to bowl and mix on low until mixture is smooth and uniform in color (it will look curdled at first; continue mixing until the mixture comes back together). Scrape the sides and bottom of the bowl as needed to incorporate butter mixture.
  • Add half of the flour mixture and mix on low speed just to incorporate (I like to “pulse” my mixer between low and off a few times to get the mixing started; this helps avoid a flurry of flour from shooting up from the bowl). Once flour is incorporated, add second half of flour mixture and mix on low until a stiff dough forms and no dry powder remains visible, about 1-2 minutes. Scrape the sides and bottom of the bowl with a rubber spatula as necessary to incorporate all of the flour.
    Shaggy-looking peppernut cookie dough on a wooden cutting board
  • Turn dough out onto a clean surface and pat into a smooth, thick round. Split into 4 pieces. Roll each quarter into a log, about 1-1 1/2” in diameter (if dough is too sticky to work with easily, sprinkle lightly with flour). Wrap each log tightly with plastic wrap. Refrigerate the logs for at least 1 hour and up to 2 days.
    You can also freeze the logs at this point for up to 6 months. When you’re ready to make more peppernuts, just let the dough thaw in the refrigerator for 1-2 days before continuing with the next step.
    Cookie dough, cut into quarters for rolling
  • Preheat oven to 350°F and line 2 baking sheets with parchment paper. Ensure two of your oven racks are set in upper-middle and lower-middle positions.
    If you don’t have two baking sheets, just let the sheet cool down completely between baking each batch, about 10-15 minutes.
  • Working with one log at a time (leaving the remaining dough in the refrigerator), remove the plastic wrap and place on a clean work surface. Using both hands, roll dough into a long, thin rope (about 1/2” in diameter, or finger-thickness). If the log gets too long to work with easily, cut it into halves or thirds to make it more manageable.
    Peppernut dough rolled out into a long log with hands on either side of it
  • Use a sharp knife or metal pastry scraper to cut cookies into 1/2” pieces. Distribute peppernut cookies evenly across the prepared baking sheets, leaving about 1/2” around all sides of each peppernut.
    Little peppernut cookies placed on a sheet pan
  • Bake cookies until lightly golden brown, puffed, and set to the touch—about 12-14 minutes—rotating the sheets halfway through baking from back to front and (if baking with two sheets at once) from the upper-middle rack to lower-middle rack and vice versa.
  • Leave the cookies on the sheet pan until fully cooled, about 10 minutes. Transfer to an airtight container to store at room temperature.
    You can also pack these cookies gently into airtight resealable bags and freeze them for up to 1 year. Peppernuts are a common Mennonite treat to share with guests, as the tiny cookies are excellent served with coffee and thaw at room temperature in moments.