Step 1

In a large bowl, cream together the brown sugar, molasses, butter, zest and eggs. Beat until light and creamy.

Step 2

Add the flour and spices to the wet ingredients. Mix by hand until well combined.

Step 3

Shape the dough into a ball. (It will be slightly sticky.) Wrap it in plastic wrap and refrigerate it overnight. (While not a 100% necessary step, resting allows the flavors to come together and the peppery-ness of the dough to mellow.)

Step 4

When you are ready to bake your cookies, preheat your oven to 350F.

Step 5

Remove the dough from the refrigerator and shape into 1” balls (roughly 1 Tbsp of dough). (If the dough is too sticky, slightly grease your hands.) Place the dough balls 2” apart on a greased baking sheet.

Step 6

Bake the cookies for 12-15 minutes, until puffy and firm to the touch.

Step 7

Remove the cookies immediately from the baking sheet and let them cool for 10 minutes on a wire rack.

Step 8

Place the powdered sugar in a paper bag. Add the cookies 2-3 at a time and toss them in the powdered sugar. (The cookies should be cool enough that the powdered sugar doesn't melt, but warm enough that it slightly sticks.) If necessary, toss the cookies twice in powdered sugar, to get a nice coating.

Step 9

Return the coated cookies to the wire rack to finish cooling.

Step 10

Store the pfeffernusse an air-tight container for up to a week.