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Peppernut Cookies

These miniature treats will be a hit to snack on during Christmas time! Crunchy little cookies that all ages will enjoy.
Print Recipe
Cook Time:8 minutes

Equipment

  • Stand mixer
  • Measuring cups and spoons
  • Cookie sheets
  • Cooling rack
  • Knife

Ingredients

  • 1 cup Butter, softened
  • 1 1/2 cups Sugar
  • 2 Eggs, beaten
  • 2 tbsp Molasses
  • 1/2 tsp Anise extract
  • 3 3/4 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 tsp Ground cinnamon
  • 1 tsp Ground ginger
  • 1/2 tsp Ground cloves

Instructions

  • In a separate bowl, mix together the flour, baking soda, cinnamon, ginger, and cloves.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed for a few minutes until well combined.
  • Add in the beaten eggs, syrup, and anise extract and mix well.
  • Turn the mixer on low and slowly pour in the dry ingredients and mix until well combined. You will have a light brown, thick dough.
  • Cover and refrigerate overnight or for at least several hours.
  • Remove from the fridge and allow to warm up for a few minutes before handling.
  • Preheat the oven to 350 degrees.
  • Pull out a handful of dough and roll into a long rope, about the diameter of a dime.
  • With a sharp knife, slice about every 1/4 of an inch and lay each cookie on the cookie sheet, not touching.
  • Bake for about 8 minutes or until cookies are lightly browned.
  • Cool for one minute and them move from the cookie sheet to a cooling rack.

Notes

You can substitute pure maple syrup for the molasses if you don't have any. These cookies take a couple of hours when rolling out and baking them but your home will smell wonderful and they are worth the effort. This is a great recipe for young cooks to help out with! They can cut the cookies and place them on the cookie sheet. Store in an airtight container at room temperature.
Servings: 20 cups