Gluten-Free Pfeffernusse

Ingredients

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• 2 cups gluten-free all-purpose flour blend (about 280 g) Shop
• 1/2 cup almond flour (about 50 g) Shop
• 1/2 tsp xanthan gum (skip if your blend already contains it) Shop
• 1 tsp baking soda Shop
• 1/4 tsp salt
• 1 1/2 tsp ground cinnamon Shop
• 1/2 tsp ground ginger Shop
• 1/2 tsp ground cloves Shop
• 1/2 tsp ground cardamom Shop
• 1/4 tsp ground nutmeg Shop
• 1/4 tsp finely ground black pepper
• 1/2 cup unsalted butter, softened
• 1/2 cup packed dark brown sugar Shop
• 1/4 cup unsulphured molasses Shop
• 1/4 cup honey Shop
• 1 large egg, at room temperature
• 1 1/2 cups powdered sugar, for rolling Shop

Instructions

1. 1 In a medium bowl, whisk the gluten-free flour blend, almond flour, xanthan gum (if using), baking soda, salt, cinnamon, ginger, cloves, cardamom, nutmeg and black pepper.
2. 2 In a large bowl, beat the butter and brown sugar until creamy, about 2 minutes. Beat in the molasses, honey and egg until smooth.
3. 3 Add the dry ingredients and mix on low just until a soft, sticky dough forms. Cover and refrigerate for at least 1 hour, or up to 2 days, until firm enough to roll.
4. 4 Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. 5 Roll the chilled dough into 1-inch balls and place them 1 1/2 inches apart on the sheets. Keep the rest of the dough in the fridge while you work.
6. 6 Bake one sheet at a time for 11-13 minutes, until the cookies are set and the bottoms are lightly browned. They will still feel soft on top.
7. 7 Cool the pfeffernusse on the sheet for 5 minutes, then roll them in powdered sugar while still warm. Let them cool completely on a rack and roll them in powdered sugar a second time.
8. 8 Store the cookies in an airtight tin at room temperature for up to 2 weeks. They soften and taste more spiced after a day or two.

Tips & Notes

• Roll the pfeffernusse in powdered sugar twice: once warm so a thin layer melts on and sticks, and again once cool for the thick snowy coat.
• Grind the black pepper as finely as possible, or use pre-ground pepper. Coarse flakes give sharp hot bites instead of a gentle warmth through the cookie.
• Dip the measuring cup in oil before measuring the molasses and honey so they slide right out and the measurement stays accurate.

Common questions