One of Germany’s most popular and beloved Christmas treats, these spiced and iced gingerbread cookies are simply delightful! A thoroughly authentic and incredibly delicious Pfeffernuesse 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 Pfeffernüsse 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 Pfeffernuesse in any grocery store throughout the holidays.
I have to admit, as popular as they are I’ve never cared for store-bought Pfeffernüsse. 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
Nürnberger Elisenlebkuchen (German Lebkuchen)
BEST Authentic Stollen (German Christmas Bread)
PIN ME!
Pfeffernüsse (German Iced Gingerbread Cookies)
Ingredients
- 2 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3-4 teaspoons Lebkuchengewürz
- Homemade Lebkuchengewürze (highly recommended)
- 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.
- 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 (they're usually stored longer) and the flavor only gets better over time.
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Mary Cochrane says
These sound delicious! Thanks for the recipe.
Laura says
I LOVE traditional European Cookies during the holidays and these look perfect! Pinning and making!
Candace Nielson says
THE BEST Pfeffernuesse I’ve ever had! The flavors are so vibrant and the chewy texture is scrumptious. Thank you, Kimberly!
Michelle @ The Complete Savorist says
Kimberly, these look fantastic. I’m inclined to agree that these will be much better homemade vs the frozen package. Pinned.
Rebecca @ Strength and Sunshine says
Ooo I love that you iced them!!! Such a great take to make them gingerbread too <3
Adina says
We are both in a German cookie frenzy as it seems! :) My last posts were all about Plätzchen and I still have another one ready to go, plus a few I will not manage this season anymore. I have never made Pfeffernüsse, I will keep them in mind for next year, they look wonderful.
Marye says
These look so amazing! We’ll need to try these!
Florian @ContentednessCooking says
Such a wonderful christmas dish…. Amazing recipe…
Sabrina @ Dinner, then Dessert says
Oh my goodness you’ve made my favorite childhood holiday cookies!!! I am feeling so excited to have this recipe and weepy at the same time right now.
Maris (In Good Taste) says
These sound so special! I love Christmas cookies. I’ll need to try them next year.
Kacey @ The Cookie Writer says
Homemade makes all the difference! There are so many foods I thought I did not like until I made them myself. Your cookies are beautiful and you have them perfectly shaped (seriously, they are perfection!)
Mary R. Paik says
Really nice ideas, love this recipe, this looks really delicious!
Mariah @ Mariah's Pleasing Plates says
I love all the step-by-step photos here. These gingerbread cookies look really good! Looking forward to trying these
Gerry @ Foodness Gracious says
Great step pics and such a classic cookie!
Michelle | A Dish of Daily Life says
I’ve never tried German cookies, but I do like trying recipes from different places around the world! They look delicious!
Kristyn says
I love these with the icing! Thanks for sharing!
Deborah says
Thank you for this recipe. I just made them and the flavor is wonderful! I grew up with the store bought but these are easy enough to make that I don’t think we’ll have to buy them again.
Kimberly @ The Daring Gourmet says
Thanks, Deborah, I’m so glad you enjoyed them! They really are easy and taste soooo much better than store-bought.
Elyse says
I just finished icing these this morning and they are delicious – thanks for the recipe! I love the inclusion of almond flour; it gives the cookies such a great texture. One tip I would give to future bakers is to sift the powdered sugar first. I couldn’t get all the lumps out of the glaze once I’d added the hot water so I had to put the glaze through a strainer.
Kimberly @ The Daring Gourmet says
Thank you, Elyse, I’m so glad you enjoyed them! Great point about the powdered sugar, too. I get lumps in mine as well and just have to keep stirring to break them up, so it would make sense to just sift it in the first place.
Doris says
Elyse if you just add a little hot water to the sugar and stir and then add the rest of the water, it’s a lot easier to do and no lumps😊
VA says
Hello, how can you make vegan Pfeffernüße?
Kimberly @ The Daring Gourmet says
Not having tried it myself, I don’t know how the typical vegan substitutions would play out in this recipe (ie, agave instead of honey, egg substitute, almond milk instead of cream, etc, etc). If you give it a try let us know how it goes!
VA says
Thank you for your vegan suggestions:)
Amber says
My Oma makes these every Christmas and I have been looking for a recipe forever (she makes hers from memory). Thank you for sharing!!
Kimberly @ The Daring Gourmet says
That’s awesome, Amber, I’m so glad you found us. Let us know what you think once you’ve had the chance to try them!
Jeff says
Thanks for the wonderful recipie. With the exception of adding a few drops of almond extract to the icing I followed it to a tee and the cookies turned out beautifully. I agree making your own Lebkuchengewürz from freshly ground spices is best. I found your web site by accident but have already subscribed and look forward to trying more of your creations.
Kimberly @ The Daring Gourmet says
That’s fantastic, Jeff, I’m so thrilled to hear that, thank you! Thanks also for subscribing, I look forward to “seeing” you around :)
Carl says
What, am I the only guy that is reading this? :-( I grew up eating these,and must try to make them. The pics are helpful. Thanks for posting.
Kimberly @ The Daring Gourmet says
I know, right?! It’s always so nice getting comments from guys – thank you, Carl! :) If you enjoyed the store-bought Pfeffernüsse then you’re in for a real treat. Let us know what you think when you get around to making them!
Mike from OZ says
Just tried some store bought Pfeffernusse and went searching for a recipe and we found yours. We have just found a store in Melbourne that makes up the ginger spice so will be making a batch next week. Looking forward to giving these a go😊
Kimberly @ The Daring Gourmet says
That’s fantastic, Mike! Happy baking and please let us know what you think once you’ve tried them!
Melissa says
I made these tonight and they are wonderful! One question–mine didn’t flatten out on the bottom, they stayed in the ball shape. Any idea what I might’ve done wrong? I will definitely make these again!
Kimberly @ The Daring Gourmet says
Hi Melissa, that’s the first time I’ve heard of that happening – I’m not sure. I’m assuming you used the full amount of honey, butter and cream?
Melissa says
Yes, I did. I’m thinking I made the balls too large. Will try again!
Kleeve says
Made these today. Delicious. Followed the recipe. No alterations. For people in Melbourne, Australia, there’s a shop on Lygon Street called Gewürzhaus which stocks everything that you need. I used the same Lebkuchengewürz mixture in a cake as well with a rum laced icing. Also devine.
Kimberly @ The Daring Gourmet says
Thanks, Kleeve – and the people in Melbourne are very fortunate to have such a shop!
Anonymous says
Rum laced icing? How?
Mary says
Thanks OP and to Kleeve, might give these a go during the season :)
Gotta say Kimberley, love the way your post is set out and all the photos at various stages of the recipe. Wish more bloggers did that!
Kimberly @ The Daring Gourmet says
Thanks so much, Mary, I appreciate that! :)
Chris in New Zealand says
I will be making these shortly. They keep very well. A nice addition is very finely chopped walnuts and/or finely chopped orange and lemon peel. Also, last year I varied the glaze by using rum instead of water. It gave the pfeffernuesse that extra flavour.
Kimberly @ The Daring Gourmet says
Hi Chris, thanks for the insights. Orange and lemon peel are also used in traditional Nürnberger Elisenlebkuchen. You may already be familiar with them, but they’re another delicious German Christmas treat that keep for several weeks.
Leah says
Mina also did not flatten like your photo… perhaps it’s a climate thing?
Kimberly @ The Daring Gourmet says
Hi Leah, that’s doubtful. Could you possibly email me a pic? daringgourmet at yahoo dot com.
Sandi Maxwell says
I made these today and they turned out perfectly and are delicious! Followed your recipe exactly. Will be be making these every year, thank you!
Kimberly @ The Daring Gourmet says
That’s fantastic, Sandi, I’m so thrilled to hear that – thank you!
Lindsay says
Hello, I am very excited to find this recipe! Is there a way to substitute the almond meal? Thank you.
Kimberly @ The Daring Gourmet says
Hi Lindsay, you can use any nut meal – walnut and hazelnut would also work well.
sudz in your eye says
Thank you again for sharing all of these wonderful holiday recipes. I’ve never had a home baked version of these and have never liked the store bought ones. I’ll be traveling for Christmas this year and hope to give a number of batches to my relatives. On that note, I was wondering if it’s possible to freeze these? (un-iced of course) With all the stops I’m planning to make, I’m afraid the fresh ones would be close to the end of their shelf life before I get them delivered. Thanks again ………….Angelika
Kimberly @ The Daring Gourmet says
Hi Angelika! Yes, these will freeze perfectly. Just make sure they’re fully thawed before you ice them. Merry Christmas!
sudz in your eye says
Many thanks Kimberly and Frohe Weihnachten!
sudz in your eye says
Hi Kimberly
I tried this recipe last Christmas and brought a few batches to my family when I went home for the holidays. They were such a hit that everyone has been asking if I would be bringing more this year. The best reaction was from my parents though. They left Germany more than 50 years ago and this was the taste that brought their childhood memories back. The remembrances they shared with all of us are priceless.. and all because of your cookies. Thank you so very much and have a very merry Christmas.
……………..Angelika
PS. Tonight I try your recipe for Lebkuchen! So excited!!
Kimberly @ The Daring Gourmet says
That just warms my heart, Angelika, thank you so much for sharing this!
Lynda says
I love the texture of these cookies! I don’t know of it’s me being used to the store bought stuff, but I don’t think there is enough spice in them. I added an extra tsp to a double batch, but hey still taste a bit light on the spices. I think I’ll add a pinch of pepper and spice mix to the glaze to see if it kicks it up a bit.
Thanks for the great recipe :)
Kimberly @ The Daring Gourmet says
Hi Lynda, did you make and use my homemade Lebkuchen spice blend recipe? If not, I can’t vouch for the store-bought stuff as quality and intensity of flavor varies from brand to brand.
Lynda says
Hi Kimberly. I bought all new spices to make the blend. I did grind the star anise and nutmeg, fresh, but the rest was preground. Perhaps it was the brands of the spices. Next time I go to the store that I know will have the rest of the ingredients in whole form that I can grind myself, I’ll give it another go. They still taste great though :)
Kimberly @ The Daring Gourmet says
Yes, there’s a great deal of variation in the freshness of both whole and pre-ground spices. And yes, grinding the spices whole makes ALL the difference in flavor. Still, instead of wasting what you already have, you can simply add a little more of it until it’s as strong as you prefer. I’m glad you enjoyed the cookies, thank you!
Stefan says
These Pfeffernüsse look quite enticing but how long does the entire process take to make them? Seems a considerable time commitment.
This year I bought authentic bayerische Pfeffernüsse (made in Neu-Ulm) from a local Toronto store. If I get to compare against home-made ones at some gathering I’ll decide whether it’s worth the time to bake some at home next year.
Kimberly @ The Daring Gourmet says
Hi Stefan, they’re really not very time-consuming. The main time commitment involved is simply the wait time while the dough chills in the fridge overnight. I can’t vouch for how anyone else’s homemade Pfeffernüsse taste, but I can almost guarantee that you’ll enjoy the ones made from this traditional recipe far more than the store-bought ones, especially if you make your own Lebkuchengewürz from whole spices (that makes a huge difference).
Tatiana says
Hi Kimberley,
Thank you for a fantastic recipe. I just mixed my mixture. 350 degrees you mean Celsius or Farenheit?
Thank you kindly
Tatiana
Kimberly @ The Daring Gourmet says
Hi Tatiana, everything on my blog is in Farenheit, so this will be about 175-180 Celsius. Happy baking!
Heidi says
Hi Kimberly, I made these today and they turned out puffy and with cracks on the top. Do you know why?
Kimberly @ The Daring Gourmet says
Hi Heidi, mine have gotten small cracks on occasion which are then hidden by the glaze. Can you elaborate more on what you mean by puffy?
Heidi says
Thanks for the quick answer. They were fine the first minutes in the oven but then they got swollen and started cracking. Big cracks. Big enough so that glazing was not a good option. I used powdered sugar instead. Otherwise they were delicious. BTW, could you give me some input about how they should be texture-wise?. Mine were on the soft side but still with some bite. I would also appreciate it if you could tell me the exact amounts of each ingredient (specially the flour) by weight.
Kimberly @ The Daring Gourmet says
Hi Heidi, it sounds like somewhere in the measuring process something went wrong – either too much flour (so the dough was too dry and cracked) or too much leavening (so it puffed up too much and caused cracking). The texture overall should be dry, firm on the outside and somewhat chewy in the center. I don’t have the metric measurements I’m afraid, you would need to Google the ingredient conversions.
Calypso says
My 6 1/2 years old daughter are just making the Pfeffernüsse. She voukd nth stop eating the dough (before we put the egg in). The dough is so delicious! We put it in the fridge now. Will let you know how the cookies turn out tomorrow. Thank you for the recipe. Very easy. We made our our Lebkuchengewürz, which I always have for my general cooking. Such a wonderful warm and happy smells.
Kimberly @ The Daring Gourmet says
Wonderful, Calypso, I look forward to hearing how they turn out!
Tori says
Hands down the best Pfeffernuesse I’ve had, ever! Just finished my second batch. The first batch went out to family and friends in gift packets but this batch is MINE :)
Kimberly @ The Daring Gourmet says
Terrific, Tori, I’m so thrilled to hear that – thank you!
Alicia says
I tried your recipe and it tasted great! I was just wondering if you had any tips on how to get the cookies crunchier and crisper because mine came out rather chewy, with a bread-like texture. Thanks for the recipe, I ground my own spices and it tasted fantastic.
Kimberly @ The Daring Gourmet says
Hi Alicia, I’m glad you enjoyed them, thank you! Pfeffernüsse aren’t supposed to be crunchy or crispy, they’re actually supposed to be the very way you described them :)
Christine West says
Wow! These are so delicious! Tha is for the recipe. I’m having the same issue with cracking. My oven runs high and is fan forced so am trying a lower temp on this batch and seems to be working…
Christine West says
That meant to say thanks for the recipe… Hah.
Unfortunately a few cracks again… But not as severe as the last few batchs…
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed them, Christine, thank you! :) It’s interesting you mention the fan – I was just having a discussion with someone about that and read through some threads on a baking site where people were commenting that fans often cause problems with baked goods and recommend that you turn the fan off. I don’t know if you have that option but it may make a difference in the cracking issue.
Emily says
This recipe was absolutely fantastic! I made 7 different kinds of Christmas cookies this season and these by far stole the show. Every single person that tasted them asked for the recipe…will definitely be making again. Thank you!
Kimberly @ The Daring Gourmet says
Yahoo!! I’m so thrilled to hear that, Emily, thank you!
Trudy Dsouza says
Fabulous recipe..the home made spice grind amped the cookie.. loved the aromatics!
I baked these twice before the holidays.. couldn’t get enough..hence will do another batch to celebrate the new year.Thanks.
Kimberly @ The Daring Gourmet says
Fantastic, Trudy, I’m so thrilled to hear that – thank you!
Sue says
May I have the recipe for homemade lebkuchengewurtz? What equipment do you use for grinding? A coffee bean grinder?
Kimberly @ The Daring Gourmet says
Hi Sue, yes here is the link to the recipe: http://www.daringgourmet.com/homemade-lebkuchengewuerz-german-gingerbread-spice-blend/. Scroll down in the post and you’ll see where I recommend the Krupps coffee/spice grinder.
Michele says
I am indebted to you for this recipe, Kimberly. My husband Wolfgang is from Germany and for years I have been making Christmas cookies. I had found satisfactory recipes for all but the Pfeffernüße and Lebkkuchen. I made your Lebkuchengewürz as well. My search has ended with your recipes. The only change I had to make was to use less water than specified with the powdered sugar for the glaze. We live in the south San Francisco Bay Area, and local humidity varies. I regularly bake German style breads and have relied on Jeffrey Hamelman’s wonderful book with great success. I am going to try your Danish ryggbrudd, which I have enjoyed in Denmark and Sweden, and your version of Vollkornbrot as well. I’m working on Vollkornbrötchen, which I miss most of all.
Kimberly @ The Daring Gourmet says
Hi Michele, I am so pleased to hear that, thank you! I haven’t tried anything from Jeffrey Hamelman yet. With so many highly rated bread baking books on the market, it’s hard to know which ones to go with! I’ve also been dabbling more into sourdough breads, which I really enjoy. Best of luck mastering those Vollkornbrötchen!
Sarah says
When I mixed together the brown sugar, honey and butter, and got it dissolved, it started turning into caramel and hardening. I had left out the cream. Does the cream prevent it from turning into caramel?
Kimberly @ The Daring Gourmet says
Hi Sarah, yes, that’s correct – the cream is a vital addition.
Anonymous says
not having any equipment to grind spice i ended up substituting half the spices with Chinese five spice (contains cloves,star anise,coriander, fennel, peppercorn it was really cheap and worked really well :)
Meagan Artlett says
I’m having trouble figuring out if this recipe is in Metric or Imperial. It’s something I need to know before I can even think about starting, otherwise the proportions won’t be correct
Kimberly @ The Daring Gourmet says
Hi Meagan, this recipe is in American customary measurements. However, I just recently subscribed to a software program that provides automatic conversions to metric and I’ve slowly been updating my database of recipes. I’ve just converted this one over and it should be (fingers crossed) correct. Under the list of ingredients you’ll now see written in blue the option of clicking on “metric” to convert it.
Matt says
I’m from Australia and used the metric measurements – 100% spot on, amazing recipe! Thanks so much!
Kimberly @ The Daring Gourmet says
So awesome, Matt, thank you!
Natalie Loftus says
THESE ARE ABSOLUTELY TO DIE FOR!!!! I made your German gingerbread spice blend and used it in these cookies. Oh, the aroma that filled my kitchen is indescribable. But oh, once I bit into the cookies…heaven! THANK YOU SO MUCH for sharing your wonderful recipes. I have loved every recipe I’ve tried. I’m especially excited that I found the perfect recipe for Pfeffernuesse, THANK YOU!
Kimberly @ The Daring Gourmet says
Wonderful, Natalie, thank you!
Theresa says
These taste exactly (better in fact) like the ones I know and love from Germany. Wonderful, authentic recipe, thank you.
Kimberly @ The Daring Gourmet says
Wonderful, Theresa, thanks so much!
Jessica says
Love this recipe! A few of my spices were pre-ground but the blend was still incredible – I used a heaping helping of it :) love that kick!
I also experimented with 100% whole wheat pastry flour – it worked great! (and I used half & half instead of heavy cream – worked just fine).
Thank you so much for the recipe! I baked these with my mom, and it was a wonderful experience.
Kimberly @ The Daring Gourmet says
Wonderful, Jessica, I’m so happy to hear that and appreciate the feedback, thank you!
Jessica says
I’m obsessed with these and have made them a few times now. A couple tips for folks who experienced cracking: add that last 1/4 cup of flour slowly, so you can ensure your dough isn’t too dry, and this one might be the most crucial: don’t make the cookies too big (I got impatient and made a few too large and these were the ones that dented and cracked – still delicious though :) In short, golf ball size may be tempting but it’s too big, lean closer to half of that.
Kimberly @ The Daring Gourmet says
Fantastic, Jessica, I’m so happy to hear that and thanks for the insights!
Barbara Aday says
I was disappointed… there was not enough spice as with authentic Pfeffernusse… and it takes more that 3 Tablespoons of cream to get the dough to the point of holding together…
Kimberly @ The Daring Gourmet says
Hi Barbara, sorry these weren’t to your taste. Did you make the homemade Lebkuchengewürz as the recipe recommends? The strength and quality of the flavor of the cookies is highly dependent on the quality of the Lebkuchengewürz and that varies from brand to brand. For the best, most potent and vibrant flavor I highly recommend using the recipe for Homemade Lebkuchengewürz and for optimal flavor toast and grind the whole spices: https://www.daringgourmet.com/homemade-lebkuchengewuerz-german-gingerbread-spice-blend/
Mila says
Hey, I’ve just baked a batch of these amazing cookies (and I am making them for a second Christmas in a row). The flavour is amazing, but I have a problem with the icing. How does it turn out so white? Mine has turned out kind of transparent both times, even though I follow your recipe :(
Thanks in advance and keep on the great work!
Kimberly @ The Daring Gourmet says
Awesome, Mila, I’m so glad you enjoyed them, thanks! Try dipping them a second time once the first coating begins to dry – that should do the trick.
Rosemarie Klatt says
What would the amount of rum be if you added it to the icing?
Kimberly @ The Daring Gourmet says
Hi Rosemarie, I’d use 1/4 to 1/2 teaspoon, according to taste.
Vivek says
Hello. I do not like to cook with honey. I was wondering if maple syrup could be substituted for honey instead?
Kimberly @ The Daring Gourmet says
Hi Vivek, yes you can.
Bill says
Hi, I have not yet made these, but I was wondering is a royal icing would be better suited to this, or is it too hard setting?
Kimberly @ The Daring Gourmet says
Hi Bill, you can use either but yes, royal icing will be much harder in texture. They’re both hard icings but royal icing is also thicker so biting into the cookie will be harder. It just comes down to personal preference.
Sandy says
These are truly not just the best Pfeffernusse, but the best cookie I’ve ever made! I’ve been baking for 34 years, and have tried a lot of recipes, hands down these were superior. The only change to this recipe was the glaze. I used King Arthur’s simple cookie glaze (always excellent results). Thank you for this recipe. A keeper!
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Sandy, thanks so much! I just finished making another batch with my kids 2 hours ago :)
Cat says
I’ve made these many times now, love them. Last year I coated half the batch in dark chocolate and sprinkled with some orange zest. Not the traditional way, but super yummy. They paired very nicely with my glühwein recipe!
Kimberly @ The Daring Gourmet says
Wonderful, Cat, thanks so much for the feedback and that variation sounds delicious!
Linda says
How many cookies does a batch make please?
Kimberly @ The Daring Gourmet says
Hi Linda, it makes about 50 cookies. I just made another batch today and it yielded 40 but my kids rolled them a little bigger than usual :)
Annie L. says
I made these last year and just finished another batch (more to come!). We love these cookies so much and your recipe really IS the best. Thank you!
Annee Borthwick says
Do these cookies need their sugary coating to keep well? For me the sweet taste of sugar sets me up to eat half the cookie jar.
Kimberly @ The Daring Gourmet says
Hi Annee, it’s not necessary for storing but it does create a hard outer layer that helps trap in some of the moisture as the flavors develop.
BJ says
Is there a way to chill these faster than overnight? I’m trying to make them for a party tonight and only have a few hours before we have to leave. Can I make the dough and freeze it for a bit, instead of chilling them in the fridge overnight?
Kimberly @ The Daring Gourmet says
Hi BJ, unfortunately no. The purpose for chilling isn’t for the texture alone but also the flavor.
BJ says
Hey Kimberly, thanks for this recipe. I just finished baking and glazing the cookies this morning and they were well worth the wait! Thanks for that tip, as this was my first attempt at baking (at 33, I might add). I glazed half the cookies as per the recipe, the other half I added a bit of spice to the mix, both turned out delicious!
Kimberly @ The Daring Gourmet says
That’s fantastic, BJ, I’m so glad you made these cookies as your first baking attempt and that they were a success – congratulations!
Hajnalka says
Kimberly,
I’ve been searching for a good pfeffernuesse recipe for YEARS that would approximate that of my German Grandmother, who died years ago (along with her recipe, alas.)
This is the best I’ve found, and it’s your spice mix that makes the difference.
Aromas in my kitchen today bring back wonderful memories.
Thank you very much!
Kimberly @ The Daring Gourmet says
I’m so thrilled to hear that, Hajnalka, thank you!
Jim says
Hi – we’re making these tonight – just cooled them and dipped them in the glaze and the glaze turned out too thin and clear – not white at all like your photo. Any suggestions?
Kimberly @ The Daring Gourmet says
Hi Jim, try re-dipping them for a second coating. Also, if the glaze is too thin, add a bit more powdered sugar.
Jim says
Thank you for your timely response. We did re-dip them and the glaze was still clear – so made another batch of glaze with less water and that worked well – haven’t tried them yet but we’re looking forward to a lovely treat.
Sheri F says
I’ve been using this recipe the last few years upon discovering it, and it is my all time favorite recipe! However, my husband has a gluten intolerance, so he can’t enjoy but a couple of these cookies before his stomach hurts. Has anyone followed this recipe, but use a GF all purpose flour in place of regular AP flour? I’m curious to try it today, but there’s always so much more to GF baking, I don’t know if they’ll turn out the same following these directions (such as the cooling overnight). If anyone has tried this with GF flour, I’d love to know how they turned out!
Becky says
Absolutely delicious, everyone LOVED these!
Charlotte Burkhart says
Love these! I just made them :) only thing I would change next time is I would up the spices to at least 4 tsp of the leb(can’t spell it) spice! I’m a spice fiend though! They are superb and just as I remember from growing up!
Kimberly @ The Daring Gourmet says
Fantastic, Charlotte, I’m so glad you enjoyed them, thank you!
Sara says
I’ve used your recipe several times (THANK YOU!) and would not change a thing. My mom is from Germany and said this recipe nailed it. Everyone I share cookies with loves these the best (me too!). I just finished a batch for EASTER – I elongated the balls before baking and they are beautifully egg-shaped, then will be adding food dye to the icing to get pastel colored cookies. If I have time I may even decorate them further before mailing them out (they travel very well too).
Kimberly @ The Daring Gourmet says
I’m so glad, Sara, thank you! And I LOVE your idea for Easter!
Holli Hartman says
Have a batch of these in the oven right now and I hope they taste as good as they smell! One question though, I’m not sure if I did something wrong, but once I took them out of the fridge, the dough was impossible to roll. And then once I was able to get it start rolling, it just crumbled. I ended up just hacking chunks off that were about the right size. I hope they work. Any ideas?
Amina says
I have these cookies from germany and it says it has gelatin, I was wondering if you know what type of gelatin is inside?
Kimberly @ The Daring Gourmet says
Hi Amina, I don’t know what kind, sorry. Gelatin is definitely not traditionally added to Pfeffernüsse and is likely added by that particular manufacturer to try and soften up their cookies or the glaze. The Bahlsen brand for example doesn’t have any gelatin.
Barbara says
Hi Kimberly. I love pfeffernusse and am so excited to make my own. My son has a nut allergy. What do you suggest I use to replace the almond meal? Thanks.
Kimberly @ The Daring Gourmet says
Hi Barbara, the cookies will be denser but you can replace the almond meal with more flour.
Jackie says
Great cookie, but a disappointing frosting.
Don’t traditional German Pfeffernusse have an egg white meringue type frosting ?
Kimberly @ The Daring Gourmet says
Hi Jackie, this hard sugar coating is what’s traditionally used for Pfeffernüsse. The egg white meringue frosting you’re referring to used in on German Zimtsterne: https://www.daringgourmet.com/zimtsterne-german-cinnamon-star-cookies/
jean parker says
I love your step by step pictures but you really don’t explain how to roll the dough into two strands. Do u cut dough into two pieces and just start rolling the dough. I read a post from Oct 2018 where she was having problems rolling it because it kept kept crumbling. Her question wasn’t answered so can u clarify
Kimberly @ The Daring Gourmet says
Hi Jean, I recommend rolling out two separate logs simply for logistics, otherwise you’ll have one very long log and shorter lengths are just easier to work with. So yes, you would cut the dough in two pieces and use your hands to roll each piece into a 3/4 inch thick log, then slice in 3/4 inch thick pieces.
Steph says
My partner loved the store bought version and being coeliac I wanted to bake them to try. I made them gluten free using a 1:1 substitute wheat flour for a gluten free flour blend (I used a store brand blend from Woolworth’s). These cookies turned out perfect in shape, texture, and taste despite the alteration. Will be a holiday tradition from here out – everyone who has tried them raves!
Kimberly @ The Daring Gourmet says
Fantastic, Steph, I’m so glad you enjoyed them and appreciate the feedback, thank you!
Ali says
I made these today and they are amazing. The only difference is I couldn’t find mace (in Adelaide, Australia), so I just doubled the nutmeg. I question: do you have any tips for icing them so you end up with a smooth finish all over instead of finger marks on the side?
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed them, Ali, thank you! There are dipping tools for this very purpose that have two long, skinny prongs so you don’t have to use your fingers. Otherwise the best way is to grab the cookies at the bottom with thumb and index finger, holding them upside down, dip into the coating then immediately invert on the cooling rack so the coating drips back down over the part the fingers touched.
Simon says
Hi Kimberly, thanks for much for this recipe-I’ve made my spice blend and ready to start tomorrow. Quick question beforehand though-here in UK we have dark and light brown soft sugar. Which one would you recommend? The dark brown has a more molasses flavour than the light… Also, for the final glaze have you ever done icing sugar and lemon juice? I thought that might work so will give it a try :) thanks!
Simon.
Kimberly @ The Daring Gourmet says
Excellent, Simon! That homemade spice blend makes all the difference. Dark versus light brown – purely personal preference and it honestly won’t make a big difference either way with such a relatively small quantity. I would just use whichever one you already happen to have and if you have both, draw straws or flip a coin ;) You can certainly use lemon juice. I’ve done that for other cookies/biscuits. It just depends on whether you want a lemon-flavored accent to the gingerbread flavor. You can always half with and half without and see which you prefer. Happy baking!
Mel V. says
For anyone from Ontario,Canada (Hamilton or Burlington area), I just bought the Lebkuchengewurz spice mix at Denninger’s (a German specialty store) and it’s only $2.99 for a 30g cello pack! I can’t wait to try this recipe!
Ren says
I’m loving these! They are better than the ones you can get at Trader Joe’s, and I love the Lebkuchengewürz.
I’m having a slight problem though, my cookies keep cracking when they bake, and I don’t know why, or how to fix it.
I’ve also had to make substitutions to the dairy ingredients, because my mother is deathly allergic to dairy products. I’m not sure if the substitutions are contributing to the cracking, or if I’m getting something wrong in the recipe.
The first batch was too dry, but the second batch seemed like the right sticky wet texture.
Any ideas?
Kimberly @ The Daring Gourmet says
Thank you, Ren, I’m so glad you enjoyed them! I’m not sure why the first batch would have been different than the second if you did it the same both times. The cracking – I just experimented making a gluten-free batch of these and they cracked, likely because the GF version is just drier. Also, cookies tend to crack towards the end if they’re over-baked so you may want to check on them a bit sooner.
Ren says
I added more coconut cream on the second batch, since the first was too dry.
Even at about 8 minutes in the cracks were forming, and they don’t seem overbaked.
The second batch (with added liquid) had a few that didn’t have cracks, and they were not as big and deep as the first.
I guess I’ll have to keep experimenting, to see what works.
Thanks!
Kimberly @ The Daring Gourmet says
I’m thinking it might be a dairy issue, Ren. From a baking article: “The protein in milk creates a strong batter or dough, capable of rising and withstanding the rigors of baking.” There’s not a lot of dairy in these but it may be just enough to make the difference. Something you could try is double dipping the cookies in the sugar glaze after the first coat is dry – that should help cover up the cracks.
Ali says
One of my test batches cracked, so I knocked the temperature down 5 degrees. Amazingly, thise 5 degrees made a difference. Although they still cracked, the cracks were smaller and as they cooled the cracks closed up again. Just for anyone who is interested, I used whisked egg white with the icing /confectioners sugar instead of water (2 egg whites per cup of sugar). Dipped the warm biscuits in the mixture and put back into the warm (but turned off) oven for 10 minutes with the door open a crack, then left to dry for a few hours at room temp. Perfectly thin, slightly crispy, white shell that wasn’t too sweet. Credit to Brooklyn homemaker website for the idea.
Ren says
Oh, that’s good to know. The cracks aren’t super apparent after being glazed, so I guess that will have to be my solution.
Thanks, again!
Becky says
Another wonderful recipe. I’ve made these twice so far. First time with eggs and almond meal, and then, for my allergic son, without eggs or almonds.
My substitutions: for the almond meal–oatmeal. Gave it a (very!) quick buzz in the coffee grinder to mimic the texture of the almond meal.
For the eggs: chia seeds soaked in a little water.
Dough was not quite as sticky as with eggs and slightly “brittle,” but was still easy to handle. This was also true after the resting time.
I didn’t bake them quite as long, but that’s pretty much always my preference.
They taste great!
Kimberly @ The Daring Gourmet says
Thanks for the feedback about the substitutions, Becky. I’m so glad you enjoyed the Pfeffernüsse, thanks so much!
Craig B says
This recipe is great, but I think you need to update the instructions for the time to bake for 7 to 13 minutes or something like that. I cooked it twice in two separate gas ovens, and the first batch in the first oven was burned on the bottom and smoking after 15 minutes.
I tried 7 minutes on the second batch in the second oven and it was perfect (medium brown on the bottom and cooked all the way through), so 15 minutes would have burned it the same way again. I cook all kinds of bread in both ovens several times a week and never have issues like this with baking times or temperatures.
15 minutes at 350 seems to be just too long, anyway, compared to other cookie recipes that typically call for 7-12 minutes. With other cookie recipes I do have to cook to the lower end of the time range, which is why I suggest you update your recipe to have a range. This recipe is a bit of work to have it ruined by a timing issue.
Kimberly @ The Daring Gourmet says
Hi Craig, 15 minutes at 350 is standard for Pfeffernüsse and you’ll see that reflected in many other recipes for them. No one else has reported having the issue you’re describing. I noticed you mentioned you have a gas oven and that’s likely where the discrepancy lies. In an electric oven the cookies would be completely under-done within your suggested time range (they’d be raw in the middle at 7 minutes). Gas ovens generally burn hotter than electric ovens do and also tend to fluctuate widely in temperature, often creating “hot spots.” Adjustments are commonly needed in baking times and temperatures with gas ovens.
Craig B says
Aah OK, I suspected 15 minutes would probably have been fine in an electric oven, but wasn’t sure because I haven’t used one in around 25 years. Maybe that’s why most cookie recipes state a time range and you have check the condition of the cookies on the low end of that range to figure out what works for your equipment?
I would still update the recipe bake time for that reason alone. Better to under-bake and bake a bit longer than to over-bake and have an entire batch of cookies ruined. Also, checking a half dozen other pfeffernusse recipes showed a variety of cooking temperatures from 325 to 350 (although most were 350) and times from 9 to 12 and 10 to 15 minutes.
Again, thank you very much for posting this recipe, just a couple of suggestions to update it based on my experience.
Craig B says
FYI, I cooked two more full batches using this recipe to try to get the time down. I confirmed that 11 to 13 minutes was perfect for my gas oven, and at 13 minutes a few of the cookies had very, very dark brown bottoms, but not burned. This was pre-heated for a half hour to an hour, which can make a difference with a gas oven’s cook times, but is important for consistency. So, I’m sure the extra 2 minutes of cook time is the reason why my first batch was completely burned on the bottoms of all the cookies.
One other question on the recipe: do you ice the bottoms of the cookies or just the tops/sides? I can’t tell from any of your pictures or the recipe itself, but store-bought cookies like these are always iced on top and bottom.
Again, thanks for posting this great recipe for the world. It’s the most authentic pfeffernüsse cookie recipe of any I’ve tried. It takes a little work and waiting, but a great tasting family/team cooking recipe. I like to get my kids involved cooking things like this with me.
Kimberly @ The Daring Gourmet says
Wonderful, Craig, I’m so glad to hear that, thank you! Icing the bottom is purely personal preference, no right or wrong about it. After you dip the tops simply flip them around and dip the bottoms before setting them down to dry – there are dipping tools that make this much easier (and cleaner). Thanks again for the feedback!
Lydia says
Thank you for the recipe Kimberley. I tried ot today and they were delicious. I have one query though. A friend of mine gave me some of these in a cookie platter last year. I asked her for the recipe but unfortunately she did not make them — bought them from a German store. They were delicious but fairly firm — more towards the hard side. Mine baked softer, a bready te ture. So, I toasted them. What’s the real te ture supposed to be like. Thank you.
Kimberly @ The Daring Gourmet says
Hi Lydia, I’m glad you enjoyed them, thank you! It’s hard comparing homemade baked goods with store-bought ones, there will always be differences. In terms of what the texture is “supposed” to be like, store-bought ones are usually harder, yes; for homemade ones, the texture of these Pfeffernüsse are spot on. Given that traditionally Pfeffernüsse were only made at home and not sold commercially, I guess you could say that the texture of homemade ones is how they’re supposed to be.
Lydia says
Thank you Kimberley for a lovely recipe. I’ve always used my conventional oven for baking but dared to try the convectional oven — thought that perhaps that was the renason for them drying out so much. Got it.
Merry Christmas.
Lindsey Turner says
Thank you so much for this wonderful recipe. My family is Italian, not German, but I love gingerbread and these spices sounded fantastic. I made them for the first time last Christmas and days later my husband couldn’t believe how good they were. So I saved the spice mixture I’d ground, kept it in the fridge, and ran a year later, it was still quite fragrant. I’m excited to serve these, along with my late grandmother’s Italian “wine cookies” for Christmas Eve dinner.
A few notes, I make my own almond milk and dry and keep the almond meal, so I had my own almond flour handy. Also the glaze really takes surprisingly little water. Using the 3 tablespoons mine turned out very thin. I’ll use much less next time for a thicker glaze. Also, I couldn’t tell from your photo or directions, but do you dip the bottoms too? Or just the tops/edges of the cookies?
Kimberly @ The Daring Gourmet says
Wonderful, Lindsey, I’m so glad they were a hit, thank you! Whether to dip the bottom if purely personal preference. If you have a dipping tool it makes it easier and far less messy. The thickness of the glaze also comes down to personal preference – the thicker it is, the whiter and less translucent it will be. Thanks again for the feedback!
Suz says
This is the second Christmas season I’ve made this recipe. It works like a champ. The flavor is superb. These disappear wherever I take them.
Also, this dough rolls out beautifully for roll-out cookies.
Thanks for a fine recipe.
Kimberly @ The Daring Gourmet says
Thanks so much, Suz, I’m so glad to hear that!