Soft fermented molasses cookies

I am looking for an old recipe my grandmother used to make. She made a molasses-based cookie dough, but set it on the back of the stove to ferment for three days before baking. The family called them pffersneuses, but most recipes I find for that do not have molasses and use pepper. Her recipe did not have pepper and the cookies were soft, not crunchy.

To support the blog, check out the HBHW eBooks available on Amazon. Thank you!

Disclosure: Some of the links below are affilate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

Click Here to Leave a Comment Below