Winter Solstice Blessings, Love … and Pfeffernusse

From my hearth to your heart

Winter solstice is a time of love. Speak it, think it, be it, do it. Let it shine! Stay filled with Light in this time of darkness. And while you’re at it, it’s a lovely time to bake some cookies.


Besides being one of my favorite cookies to pronounce, these traditional German holiday cookies are filled with the fragrance of spice: crushed anise, freshly grated nutmeg, allspice, and black pepper. This recipe is adapted from a little Christmas Cookies 1986 recipe book my mom sent me years ago.

  • 1/2 c. molasses
  • 1/2 c. honey
  • 3/4 c. butter
  • 6 c. GF flour blend (Pamela’s blend, or your favorite – today I used 1 part heirloom sorghum, 1 part rice flour, 1 part tapioca)
  • 1 tsp. xanthan gum
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1 1/2 tsp. allspice
  • 1 heaping tsp. freshly grated nutmeg
  • 1 tsp. ground pepper
  • 1 1/2 tsp. crushed anise seed
  • 1 egg
  • organic powdered sugar

Heat butter, molasses and honey in a medium saucepan over low heat, whisking to blend. Remove from heat and set aside to cool. In a large bowl, whisk dry ingredients together. Add egg to cooled molasses/honey mixture, stirring to blend well. Gradually pour liquid ingredients into dry. Dough will firm up as it completely cools – but as gluten free flour blends are all so different, please be open to adjusting dry (flour) and liquid (molasses/honey) ingredients. Allow dough to rest and cool completely several hours or overnight, covered, in the refrigerator.

Preheat oven to 350 degrees. Roll dough into small 1 inch balls. Place 2 inches apart on a lightly greased cookie sheet, and bake 10 minutes. Roll in powdered sugar and cool on racks. These cookies are even better after the flavors have melded together. A special favorite of Santa’s.


7 Comments Add yours

  1. Ema Jones says:

    Can I use coconut sugar instead of organic powdered sugar?

    1. Hi Ema! Thanks for stopping by! Of course, I think I would be fine and delicious to use coconut sugar instead of the powdered sugar. I might want to try rolling the cookie dough balls in it before baking, rather than afterwards, so the granulated style coconut sugar will stick better. Let me know how they turn out!

      1. Ema Jones says:

        Coconut sugar takes more time to blend than normal sugar, its texture is coarse, but it enhances the flavor and people fond of the coconut flavor, enjoy it to the fullest, that is what my learning says. I will let ya know once I prepare the recipe.
        Merry Christmas 🙂

      2. Mmmmm! I like to use date sugar too sometimes, it does brown more quickly than cane sugar or honey in baked goods. Happy New Year to you Ema!

      3. Ema Jones says:

        Hi Margaret,
        I have never tried date sugar. I’ll take your idea 🙂
        Hope you had a fantastic new year..

    1. Thanks plumdirt! Happy solstice to you!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s