Gluten Free Mild Peppernut (Pfeffernusse) Cookies

 This is the recipe I used this year 2025. Next year I want to increase the molasses and spices. Perhaps substitute some of the Namaste GF flour with Bob's Red Mill GF flour. The cookies were almost crisp but still soft and I think the rice flour from Namaste GF flour might have given a slightly gritty texture.

parchment lined cookies sheets, about 60 cookies, 10-15min/ 350F

Preblend dry ingredients.

• 2 c. GF flour
• 1/2 t. baking soda
• 1 t. grated lemon peel
• 2 t. cinnamon
• 1 t. anise
• 1/2 t. cloves
• 1/4 t. ginger
• 1/4 t. nutmeg
• 1/16- 1/8 t. black pepper
• 1.5 c. finely chopped walnuts

Cream until fluffy

• 1/2 c room temperature soft butter

Then add following ingredients one at a time and mix until incorporated.

• 1/2 c. sugar
• 1/4 c. brown sugar
• 2 T. molasses
• 2 t. lemon juice
• 2 eggs (lightly beat and add one at a time

Then mix in dry ingredients. Mixture is sticky. Put in fridge overnight to make less sticky. Then roll into about 1" diameter logs, wrap in plastic wrap and put back in fridge over night or can put in freezer while making other cookies. 

Slice about 1/4-1/2 " slices. Place slices on parchment lined cookie sheet and bake. Let cool before removing from cookie sheet.

Then unwrap plastic