Peppernuts have been a Christmas tradition in Europe since the 1800s. In our family, they’ve become a holiday staple in more recent years. These tiny cookies are scented with anise oil and a touch of molasses, producing a flavor that’s distinct from black licorice—warmer and more subtle. The dough comes together quickly, though shaping and chilling require a bit of patience. Once baked, peppernuts are small, crisp, bite-sized cookies that are perfect with coffee; I like to dip each one and savor it slowly.
Try making these this season and start a new tradition to enjoy for years to come.
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Peppernuts
Ingredients
- 1 cup lard (or vegetable shortening)
- 1 cup molasses
- 2 cups granulated sugar
- 1 large egg
- ¼ tsp real anise oil
- ½ cup sour milk (2 tsp vinegar with ½ cup milk)
- 2 tsp baking soda
- 6 cups all-purpose flour
Instructions
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In a stand mixer bowl, beat the lard and molasses together for about 30 seconds. Add the sugar, egg, anise oil, and sour milk, and mix until smooth, about 1 minute. Stir in the baking soda and then add the flour, mixing just until the dough has only a few streaks of flour remaining, about 1 minute more.
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Form the dough into cylindrical rolls roughly ½ to ¾ inch in diameter. Wrap and chill overnight, then slice the chilled rolls into ¼-inch pieces.
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Preheat the oven to 350°F (175°C). Arrange the pieces on a parchment-lined baking sheet and bake for 10–12 minutes. Allow the cookies to cool on the pan for 5 minutes, then transfer them into an airtight container. These freeze well for up to three months.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only.
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