One of Germany’s most popular and beloved Christmas treats, these spiced and iced cookies are simply delightful! A thoroughly authentic and incredibly delicious Pfeffernusse recipe.
The Netherlands and Germany enjoy a similar cookie in the month of December. Known as Pepernoten in the Netherlands, they are eaten in celebration of the arrival of Sinterklaas on December 5. In Germany they are known as Pfeffernüsse and although St. Nicholas comes on December 6, Pfeffernüsse are enjoyed throughout the entire Christmas season.
The coming of the jolly bearded man so early on in the month will sound confusing to those who await Santa on December 25. But in Germany, and many other European countries, the tradition is that St. Nicholas visits the kids earlier in December. Traditionally shoes are left in front of the door and if you’re good they’ll be filled with oranges and nuts – if you’re bad, you’ll get shoes full of coal. Then, on Christmas Eve, it’s not Santa who comes to the home to deliver gifts, it’s the Christkind – the Christ child, the ultimate Giver – who gives the gifts.
Pepernoten and Pfeffernusse are both spice/gingerbread-like cookies and have some similarities, but the ingredients vary as does the method of preparation. Also, Pfeffernüsse are commonly coated with a sugar icing.
The name Pfeffernuesse means “pepper nuts.” The pepper part refers to the white pepper that is added to the dough which gives these cookies a very unique and flavorful touch. The nuts part refers to their walnut-like shape.
In Germany you can find Pfeffernüsse in any grocery store throughout the holidays.
I have to admit, as popular as they are I’ve never cared for store-bought Pfeffernusse. And so if you were to tell me you don’t like them either I would understand.
BUT…homemade is a totally different story.
Everything about them is better – the flavor, the texture. In short, if like me you don’t like the store-bought stuff, give these a try – I think these German spice cookies will win you over!
Let’s get started!
In a small bowl, combine the flour, baking soda, salt, Lebkuchengewuerz, white pepper and almond meal. Set aside.
Combine the brown sugar, honey, butter, and cream in a medium saucepan and heat, stirring frequently, until melted and the sugar is dissolved.
Remove from heat and let sit 5 minutes.
Stir in the flour mixture.
Stir in the egg until thoroughly combined.
The dough will have a nice glossy sheen. The dough will be very sticky and that’s how it should be.
Turn the mixture out onto some plastic wrap and wrap the dough tightly. Refrigerate a minimum overnight or for up to two days.
Remove the dough from the plastic wrap and immediately roll it into two strands, each 3/4 inch thick. Slice the rolls into 3/4 inch thick rounds.
Roll each round into a ball (each ball should be about 3/4 inch large). Work quickly while the dough is still chilled.
Place the cookie balls on a line cookie sheet and bake for 15 minutes or until golden brown.
Remove and let the cookies cool completely.
To make the glaze, combine the powdered sugar and water until smooth.
Dip each cookie in the glaze, letting the excess drip off, and place them on a wire rack positioned over a cookie sheet (to catch the drips) and let them sit until the glaze is fully hardened.
Store the cookies in airtight container in a cool place. Will keep for at least 2 weeks and the flavor only gets better over time.
Enjoy!
AND DON’T FORGET TO MAKE SOME
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Pfeffernüsse (German Iced Spice Cookies)
Ingredients
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3-4 teaspoons Lebkuchengewürz
- Homemade Lebkuchengewürz (STRONGLY recommended for best flavor), click link for recipe
- 1/4 teaspoon finely ground white pepper
- 1/4 cup almond meal
- 1/2 cup packed brown sugar
- 1/3 cup pure honey
- 5 tablespoons unsalted butter
- 3 tablespoons heavy cream
- 1 large egg
- For the Glaze:
- 2 1/2 cups powdered sugar
- 3-4 tablespoons hot water (less water will result in a thicker & whiter glaze)
Instructions
- In a small bowl, combine the flour, baking soda, salt, Lebkuchengewuerz, white pepper and almond meal. Set aside.
- Combine the brown sugar, honey, butter, and cream in a medium saucepan and heat, stirring frequently, until melted and the sugar is dissolved. Remove from heat and let sit 5 minutes. Stir in the flour mixture. Once incorporated stir in the egg until thoroughly combined. The dough will have a nice glossy sheen. It will be very sticky and that's how it should be.
- Turn the mixture out onto some plastic wrap and wrap the dough tightly. Refrigerate overnight or for up to two days.
- Preheat the oven to 350 degrees.
- Remove the dough from the plastic wrap and immediately roll it into two strands, each 3/4 inch thick. Slice the rolls into 3/4 inch thick rounds and roll each round into a ball (each ball should be about 3/4 inch large). Work quickly while the dough is still chilled. Note: The size is just personal preference, you can make them larger if you prefer.
- Place the cookie balls on a line cookie sheet and bake for about 15 minutes or until golden brown. Remove and let the cookies cool completely.
- To make the glaze, combine the powdered sugar and water until smooth.
- Dip each cookie in the glaze, letting the excess drip off, and place them on a wire rack positioned over a cookie sheet (to catch the drips) and let them sit until the glaze is fully hardened.
- Store the cookies in airtight container in a cool place. Will keep for at least 2 weeks (they're usually stored longer) and the flavor only gets better over time.Makes 50+ cookies depending on their size.
Nutrition
Lili says
I usually make this with normal wheat flour and it always turns out 100% amazing. This year I tried to make them GF for my girlfriend who can’t have gluten. I used King Arthur GF 1-1 flour. They ended up tasting a bit flour-y (although the flavor was correct). They also split a lot more than my non-GF ones so I’m thinking the dough was too dry. Baking at 345 instead of 350 did help the splitting a bit but didn’t seem to affect the flavor. Any ideas on making them less flour-y? My thoughts are increasing the amount of moisture by adding extra heavy cream or a little extra egg, or slightly reducing the amount of flour. I was also thinking of switching the GF flour blend or using 100% nut flour with xanthan gum or psyllium husk. I’m not sure what the best option is though. Thanks!!
Kimberly @ The Daring Gourmet says
Hi Lili, I’m happy they were successful with the regular flour! For the GF version I’ll let our readers chime in who have tried that, perhaps they can offer some insights.
Rebekah says
I’ve made these cookies twice now and they are superb. After grinding and mixing the spices into the dough, the smell filled me with such nostalgia. Immediately I got goosebumps, thinking of being back in my Oma’s kitchen. I added orange zest to the dough and after glazing, I dipped the bottoms in orange chocolate (similar to what I grew up with). The taste and texture was spot on, although I would say for my electric oven I only had to bake them for about 13 minutes. Thank you for sharing!
Kimberly @ The Daring Gourmet says
Thank you, Rebekah, I’m so happy to hear that!
Erin T says
Great recipe! We started using it last year (2019) because Trader Joe’s had sold out of their pfeffernuesse cookies, but now we’re back at it again. Definitely even better tasting on day 2!
Kimberly @ The Daring Gourmet says
Fantastic, Erin, thank you!
Benjamin says
Happy Holidays! Just made a batch of these! They are delicious! Any suggestions on making the cookies stronger and/or spicier? I used double the called-for lebkuchengewurz (6tsp) and they came out blander than I had hoped for (still delicious tho!) My family generally likes flavors very strong. Thanks so much!
Kimberly @ The Daring Gourmet says
Hi Benjamin, I’m glad you enjoyed them, thank you! The potency of the flavor is directly related to the quality and freshness of the spices. If you used store-bought Lebkuchengewürz that would likely explain it. If you made the homemade blend then the spices you used may have lost their potency. If neither of those is the case and you just like things extra strong, then by all means add even more of the spice blend.
Cal Havlicek says
I enjoyed these but I think I overbaked them just a bit, a little too dry and mealy. I am going to try roasting the nuts to increase the nutty flavour component and baking them a little less. Someone also added a bit of orange peel, nice idea too.
Katelyn says
My Dad remembered having these as a kid when he was around 4 or 5 and lived in Germany for a brief time and so when he asked me to make them for him how was I to refuse! This was the first time I ever made them and they turned out amazing and my dad said they reminded him of his childhood. With how easy they were to make and how delicious they are it will most likely become a yearly tradition for me to make these!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Katelyn, thank you!
Torsten Hein says
Hi Kimberly. My icing seems soak into rather than coat the cookies. This despite trying to make the icing thicker and thicker. Should I add a touch more butter or use a fat tier cream (South African ingredients aren’t as readily available when it comes to heavy cream etc but we do have a Double Thick cream)
Kimberly @ The Daring Gourmet says
Hi Torsten, yes that’s really odd. I’m wondering if there’s a discrepancy in what is considered powdered sugar in South Africa? Powdered sugar is the same thing as confectioner’s sugar and contains cornstarch. It thickens as it cools creating a shell coating.
Torsten Hein says
Thanks Kimberly. Will experiment a bit. They (as all your recipes) are stunning.
Edna E. says
My mom made these growing up so I was excited to try them. I’m from Ohio and we called them Amish cookies. From the comments it looks like everyone else was successful. Mine were quite dry. Even the batter didn’t look moist like your photos. I even baked the second pan for less time. Since I seem to be the only one with a fail it must be me! LOL. Oh well.
Susan Thomas says
I was able to order all the spices necessary from Penzeys. com
Love them as a spice and seasoning source, especially how many no salt varieties they have.
Niklas says
Just made them, these are going to become a tradition. Even though I’m german, I didn’t grow up baking much for christmas, we northerners don’t take that stuff as seriously as the southerners do and I grew up with my father… Now I’m experimenting with selfmade Stollen and Pfeffernüsse for the first time and I am in love!
Kimberly @ The Daring Gourmet says
Congratulations, Niklas, I’m so thrilled that you decided to make them and enjoyed them!
Linda - NJ says
Made these first in 2018 because I loved store-bought as a kid and wanted to add something unique to the cookie exchange table. I made a double batch last week that has been distributed AND eaten, so just made the dough for another batch today. Sprinkle with a little red or green sugar for the holiday. I bake mine a little less, just till moderate brown on the bottom because my family likes them a little soft, experiment for yourself! They are warm spicy, chewy, moist, and my husband describes them as a “a little nugget of fun!” This year I thought to wrap the dough in smaller amounts and partially already in a log to make rolling a bit easier on my arthritic hands. Absolutely deliciously wonderful! And yes, I made called my local spice shop, gave them a list of the spices I needed, and they ground them fresh for me. And I know you are not supposed to use them over a year but mine are still very fragrant and strong stored in spice bags.
Kimberly @ The Daring Gourmet says
That’s wonderful, Linda, I’m thrilled to hear that, thank you!
Elaine says
I tried and it is delicious…
Alice says
Delicious recipe! I made these in summer 2020 and am making them now for Christmas 2020. My coworker cried when she tasted the cookies, as they so reminded her of her late mother’s homemade Christmas cookies. Another friend told me they reminded him of being 10 years old, going to a small town in Germany with his mother to visit a Christmas toy store and their bakery. He said the cookies are “spot on”. Congratulations on a winning recipe!
Kimberly @ The Daring Gourmet says
Those are compliments indeed, Alice, thank you so much for your feedback, I appreciate it!
Lisa GOSPER-ESPINOSA says
After growing up in Germany, I love pfeffernüsse, even the store-bought ones. But these are fantastic — spicy, a bit chewy and with a sweet shell of glaze. I made my really small — only .25 dough weight — which was fun. You could make them bigger and save a little time. I made the homemade lebkuchengewürz too and it was lovely. Thank you for such a great recipe!
Kimberly @ The Daring Gourmet says
That’s wonderful, Lisa, thank you so much for the feedback!
Vusala says
I must have made this recipe 100 times. These are my husband’s favorite cookies! I just double the spices, because likes the extra kick – otherwise, this is an amazing recipe. Thank you so much!!!
Kimberly @ The Daring Gourmet says
That’s terrific, Vusala, thank you so much!
Michele says
I never got my Oma’s recipe, this is exactly how she made hers. I have made 5 batches so far and need to make another for Christmas Eve dinner. Everyone loves them! They shipped all over North America in my Christmas packages. They are my family’s new favourite Christmas cookie. Thank you for sharing your recipe.
Kimberly @ The Daring Gourmet says
I’m so glad, Michele, thank you, and that’s exciting that so many people will be receiving your home-baked goodies! Merry Christmas!
Maddy Fletcher says
LOVE the recipe!! The Lebkuchengewürz is perfect and makes the Pfeffernüsse taste very authentic. My only issue is when in the oven (350F/electric oven) the top of the biscuits always seem to crack. Would you have any suggestions to help stop them from cracking… so they can look more like your very perfect ones? Many thanks :)
Keith Adams says
Hi there Maddy, Mine looked like yours for the first batch, cracks all over!
The second batch, I flattened them quite a bit by hand (mainly with my thumb in the middle) and turned down my oven by 10-15 degrees(centigrade). The middles baked at similar time as the edges and the top didnt crack. Hope this helps.
Robert Emmons says
This is a fantastic recipe! The flavors are spot on! The most difficult thing was grinding the spices.
Kimberly @ The Daring Gourmet says
Thanks so much, Robert, I’m happy you enjoyed it!
Georgina says
I tried making these last christmas and they are fantastic! Will be making them again this week. We have them in our house every year but they are always in packaging, so this means we can carry on eating them guilt free! Brilliant recipe thanks.
Kimberly @ The Daring Gourmet says
Thanks so much, Georgina, I’m thrilled you enjoyed them and will be making them again!
Victor Bartram says
When living in Toronto several retail grocery stores carried the cookies. Since living on the east coast no one seems to carry them, so I searched out recipes and came across yours. Wow! This recipe is spot on. Fantastic. Now I can enjoy my favourite cookies anytime I want. Thank you for sharing.
Kimberly @ The Daring Gourmet says
Thank you so much, Victor, I’m glad you enjoyed them!
TJ says
I have been making this recipe for about 5 years now and I absolutely love it. I made it for my Deutsch 3 class a few years back and my professor, who was from Die Schweiz, loved them. This is the first year that I’ve been able to get all the ingredients too. Idk why but there was NEVER white pepper, mace or star anise when I would look for it. But, I got a jump start on the baking this year and was able to find what I needed. What a difference!!! Those three ingredients just Push this to a whole new level.
On a side note I have made this for a bunch of my husbands coworkers over the years. I had one lady in particular that grew up in Ost-Berlin that said these cookies always brought her home. She would bug my husband every fall for these cookies-that and the Berliners that I make every now and then.
So,
Danke für alles!
Kimberly @ The Daring Gourmet says
That makes me so happy to hear, TJ, thanks so much! I’m glad you were finally able to source those missing ingredients, they really do make a ton of difference!
Sabs says
I am now on my second batch. It was difficult finding all the ingredients for the lebkuchengewurz – ground star anise turned out to be the most difficult one.
Getting the cookies even i find difficult but more importantly mine always break open even after just 5minutes! They surely aren’t done by then ( I checked!) I wish only they looked like the perfect little rounds like you have. Any tips on that would be appreciated!
Annika says
Awesome recipe! I made them for a friend who must have (ready made)Pfeffernüsse every Christmas season but her regular supplier store didn’t carry them this past year.
I ordered the spice combo from a specialty online spice supplier but next time want to make my own mix. I thought that because this cookie has such complex flavors, it would be hard to make but it was super easy! I loved not getting out the mixer and beaters. Thank you for sharing this wonderful recipe!
Kimberly @ The Daring Gourmet says
Wonderful, Annika, I’m so glad you enjoyed them, thank you!
Mary Ellen Brennan says
I first made these cookies for Christmas of 2018. DELICIOUS! The next time I made them was in 2019, for the cookie plate I always take to my brother’s house for Thanksgiving Day. They were on the plate with homemade French Macarons and Peppermint cookies. Everyone loved all 3 cookies, but especially the Pfeffernusse. I dressed them up a bit for Christmas by shaking a few edible gold glitter flakes on the cookies while the icing was still wet. And today, Jan. 9, 2020 I’m making them again. I promised to give some to the woman who cuts my hair. She loves gingerbread, so I promised to make these for her. I made the dough last night and now I’ll bake and ice them. Here’s something funny….. I remember my sister telling me she tried making Pfeffernusse once about 40 years ago, but they were so hard to make that she ended up throwing the dough away! I never tried making them because of her experience. So now, at age 67 years old, I’m making Pfeffernuse! They are absolutely delicious! And yes, I make homemade Lebkuchengewuerz. It’s a bit time consuming, but not difficult at all, and well worth it.
Thank you so very much for all the delicious recipes!
Kimberly @ The Daring Gourmet says
I’m absolutely thrilled to hear that, Mary, thanks so much for taking the time to leave feedback!
Tina says
I made these yesterday and the recipe was absolutely terrific but the butter was a bit hard to scoop out to get 5 tablespoons. So instead I microwaved some until it was melted and measured 5 tbsp of the liquid. It was much easier and did not affect the recipe at all. Thanks so much for this great recipe, it is definitely one I will keep!
Kimberly @ The Daring Gourmet says
Thank you, Tina, I’m so glad you enjoyed them!
Ana says
I made this for a first time today for Christmas and it tastes soo good! Great recipe. I also have added little orange zest.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed them, Ana, thank you!
benazir khan says
hello i am also a blogger i am a german and pfeffernusse when you get done making them are actually dunked in powdered sugar not a glaze i grew up eating these and are my favorites
Kimberly @ The Daring Gourmet says
Hi Benazir, I’m from southern Germany (Stuttgart) and the Pfeffernüsse I grew up eating were always made with a powdered sugar glaze that hardens as it dries. All the popular store-bought varieties like Bahlsen and Weiss are also made with a hard glaze.
Anna says
What could you use a a substitute for white pepper? Would black pepper affect the taste at all?
Kimberly @ The Daring Gourmet says
Hi Anna, white pepper has a different flavor (and is also hotter than black) that won’t be present if it’s omitted, but if you don’t have any then yes, you can use black pepper.
Anna says
Thank you so much! Will be making these soon!
Fatima says
I had to make a second batch, the first batch were devoured in no time. I baked them because I had invited a German friend for lunch just before Christmas. She gave this recipe the thumbs up. I added a few drops of almond essence to the glace icing. They seemed to taste better the day after I baked them. I will definitely bake them every Christmas from now on.
Kimberly @ The Daring Gourmet says
That’s wonderful, Fatima, thank you! Yes, the flavor definitely gets better and more intense after the cookies have been able to “ripen” for a time.
Ann Stoller says
My cookies tasted fabulous—great recipe, but they didn’t spread out as much as yours into that nice half-dome. They stayed more ball-shaped? What could I do differently next time?
Mike says
This was my first attempt at pfeffernusse. They taste wonderful however mine came out flatter than nut shaped. Some where along the path I must have erred as my batter seemed a bit looser that what your picture showed. I think I could almost pour it out of the pan. I’m sure that caused the flatter cookies. Try, try again! Thanks for the recipe…Merry Christmas!
Kimberly @ The Daring Gourmet says
Hi Mike, yes something was definitely amiss – either too much liquid was added or not enough flour. I’m glad you enjoyed the flavor though and hope you have better luck next time. Merry Christmas!
zane says
Delicious and authentic. I had to make a couple batches, one for a sugar free friend who introduced these cookies to me. I had all the spices i needed save anise. The reason for my comment is to say i used chinese 5 spice as a substitute, and took a couple cranks of pepper and a pinch of clove off the required amounts. Worked like a charm. Thank you for your recipe.
Kimberly @ The Daring Gourmet says
Fantastic, Zane, and good call with the Five Spice!
Kimmi says
Hey Zane, did you omit the sugar for the sugar free friend or replace it with something? I’m using a homemade “candy” orange peel to add some sweetness. The orange peel is stewed in its own juices untill soft and juice has reduced significantly. Would love other options though!
Ann Stoller says
My cookies tasted fabulous—great recipe, but they didn’t spread out as much as yours into that nice half-dome. They stayed more ball-shaped? What could I do differently next time?
Ana says
Hi there,
Will try making these over the next couple of days! Instead of rolling the dough into 2 strands and then cutting the cookies, is it possible to scoop them out using a small ice cream scoop? I’m worried about having an even shape for baking purposes.
Thank you! :)
Kimberly @ The Daring Gourmet says
Hi Ana, that should probably work just fine. Just be sure to roll them into balls after you scoop out the dough.
Ana says
Hi Kimberly,
Just wanted to give a quick update after making the cookies – they are to die for, and EXACTLY what I always remembered (even better than the ones I would buy)! It was a lengthy process with all the spices, but totally worth it, and beyond delicious.
Quick clarification regarding the flour content…I followed all the measurements precisely as outlined in the recipe; however, I found that my dough was a bit dry. In your recipe photo where the dough is scooped out into the plastic wrap before refrigerating, it definitely looks moist…mine was a lot more dry. I wasn’t able to roll the dough into 2 strands; I had to scoop chunks of it in order to roll the balls. The cookies are very moist and dense now, so no problem there whatsoever, but I’m wondering if there was maybe too much flour overall? Your recipe calls for 2 1/4 cup flour – would it affect the recipe significantly to only use 2 cups flour (since there is also 1/4 almond meal)?
Kimberly @ The Daring Gourmet says
Wonderful, Ana, I’m thrilled you enjoyed them and appreciate the feedback, thank you! I’ve never a problem with the 2 1/4 cups of flour but no, reducing it by 1/4 cup shouldn’t be a problem. They “might” come out slightly flatter but not having tried it I’m not sure.
Shari says
Hi Kimberly!
I’m so excited to make these! One quick question- for nut allergy friends, is there any thing you’d recommend to substitute for the almond meal? I’d love to make one batch with and one without if possible.
Thanks so much – Happy Holidays! 🎄😊
Kimberly @ The Daring Gourmet says
Hi Shari, you can just substitute flour. Flour’s more dense than the ground almonds so I’d probably go with 3 tablespoons instead of 1/4 cup. Happy baking and Merry Christmas!
Shari says
Thank you so much! We’ll be making these tomorrow!
Merry Christmas to you! 😊🎄❄️⛄️
John W. Cooper says
I lost my great Grandma’s recipe so this was so helpful! I remember her recipe had molasses instead of honey. Have you tried that before?
Kimberly @ The Daring Gourmet says
Hi John, I haven’t used molasses for Pfeffernüsse but you can certainly substitute it for the honey.
Anonymous says
Fantastic recipe. I just made it for the third year in a row. Everyone loves them.
mh says
This recipe is the best, and I return to your site every year to make it — that said, the pop-up ads are disruptive and incredibly frustrating when they constantly reload and push recipe content out of view. I do hope the site is lucrative for you, but I wish the advertising style wasn’t so invasive.
Kimberly @ The Daring Gourmet says
Hi mh, I appreciate your honest feedback and completely understand your feelings on this. I purposefully do not run any pop-up ads on my site (if that’s happening it’s an issue with the browser or the device, not my site) but there is a temporary video ad running on my site on mobile devices that you have to click to make go away – it’s an annoying one and fortunately it’s only running on my site this month and come January the ads will settle down. Thank you for your patience with this and thank you for the compliment about the Pfeffernüsse, I’m so glad you enjoy them as much as we do! Merry Christmas!
Rachael Hollifield says
Can these be done in small loaf form?
Kimberly @ The Daring Gourmet says
I haven’t tried that, Rachael, so I’m not sure how that will turn out. If you give it a go let us know how it works out!
Jen Hodder says
Oh Kimberly – Thank you so much for your detailed and oh so delicious recipe. We returned from Germany and along with the people, these cookies captured our hearts. Halfway through making, I found your recipe, so immediately switched gears. They’re amazing! We did our best to improvise on the Homemade Lebkuchengewürz, but next time will for sure make a batch.
Your instructions were perfect!
I can’t wait to try other German recipes ♥️
Thank you!
Thank you!
Jen
Kimberly @ The Daring Gourmet says
Woohooo! I’m so thrilled you enjoyed these, Jen! That’s wonderful that you were able to spend time in Germany and got to experience some traditional foods. Thanks so much for your feedback and I hope you enjoy our other German recipes as well! :)
Mandy says
Your recipe, for first timer, was perfect and I didn’t even chill…just grabbed an amount and rolled. (I’m used to doing that…) Used just icing sugar not glazed and left for a week, whereby the flavour developed more. Thank you for the explanation and guidance.
Kimberly @ The Daring Gourmet says
Fantastic, Mandy, thanks so much for the feedback!