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Pfeffernusse Cookies

Tiny European spice cookies. Recipe provided by Fargo Mom Writer, Dani Tanner.
Cook Time 10 mins


  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup black coffee (instant coffee can be used)
  • 3 eggs beaten
  • 1 cup honey
  • 1 tsp salt
  • 7 cups flour
  • 2 tsp baking soda
  • 1 tsp cloves
  • 1 tsp anise extract


  • In a large bowl cream together the sugar, shortening, black coffee, eggs, and honey. Beat until light and creamy.
  • Then add the salt, flour, baking soda, cloves and anise extract to the wet ingredients. Mix by hand until well combined.
  • Shape the dough into a ball, wrap in plastic wrap and refrigerate overnight (while not 100% necessary, this step allows the flavors to really come together). Be sure to store in an airtight container.
  • When ready to bake, preheat the oven to 350F.
  • Shape the dough into 1 inch balls. Place the dough balls 2 inches apart on a greased baking sheet.
  • Bake for 10-12 minutes and cool for 10 minutes on a wire rack.
  • Store the cookies in an airtight container for up to 1 week.