Authentic Pfeffernüsse
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One of Germany’s most popular and beloved Christmas treats, these spiced and iced cookies known as Pfeffernüsse are simply delightful! A thoroughly authentic and incredibly delicious homemade Pfeffernusse recipe that will bring back fond memories or help create new holiday traditions!
What Are Pfeffernüsse?
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, Pfeffernuesse 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 Pfeffernusse 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 homemade Pfeffernusse 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!
Pfeffernüsse Recipe
Let’s get started!
In a small bowl, combine the flour, baking soda, salt, Lebkuchengewürz, 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 at a minimum overnight to allow the flavors time to develop, 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 a few minutes before transferring them to a wire wrack to 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).
Repeat for all of the cookies and let the Pfeffernusse sit until the glaze is fully hardened.
Store the cookies in airtight container in a cool place.
Pfeffernusse will keep for at least 2 weeks and the flavor only gets better over time. Enjoy them on their own or dunked in your favorite hot beverage.
Enjoy!
For more authentic German Christmas recipes be sure to try my:
- Stollen
- Lebkuchen
- Marzipan
- Springerle
- Gugelhupf
- Dampfnudel
- Berliner Brot
- German Rum Balls
- Printen
- Speculoos
- Vanillekipferl
- Zimtsterne
- Bethmännchen
- Heidesand
- Kokosmakronen
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Authentic Pfeffernüsse
Equipment
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 or almond flour (meal has skins intact, flour has skins removed; more aesthetics than anything)
- 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
Originally published on The Daring Gourmet December 20, 2015
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
I made these Pfeffernusse using your Lebkuchengewurz recipe and adding a little candied lemon peel using your recipe for that. To accommodate other family members’ nut allergies, I experimented by substituting sesame tahini for the almond meal. Immediately after baking the sesame flavor was strong, but after mellowing for a week, they are delicious.
However, next time I plan to use almond meal, and I have a couple questions:
1) Would grinding my own almond meal would be worth the extra effort in flavor/texture?
2) To get more almond flavor/texture, would it work to increase the almond meal by 1/4 cup balanced by cutting the flour by 1/4 cup? Or better to increase the almond meal and leave the flour amount unchanged?
Any advice appreciated — thanks very much.
Hi Bob, grinding your own will definitely give you a more pronounced almond flavor and the freshly ground almond meal will also be a little more moist. If you’re going to go that route you’ll want to measure it by weight, not by cups, because freshly ground almond meal will be fluffier and far less compact than store-bought. For #2, I would go with adding more almond and reducing the flour rather than adding more almond flour on top of it, which will make it too dry. That said, I have not tried that so I can’t vouch for how well that will work without making other adjustments. If you haven’t already made this recipe using almond flour I would recommend trying it with the recommended ratios first and then determine whether you’d like a more pronounced almond flavor and crumbly texture.
I have made a lot of Pfeffernusse from the recipe on the back of the box of anise seeds. Your recipe blows that recipe out of the water! I did it all, the spice blend etc. I made them with your glaze as well as the powdered sugar covering most Americans use. The glaze was amazing, with the crunch into the tender cookie beneath it. Thank you so much for all your recipes, but especially this one. My German mom came for Christmas and couldn’t stop eating these.
Oh I’m so happy to hear that, Denise, thank you so much! And I’m thrilled to hear that your German mother likewise enjoyed these <3
Help! I made a lovely batch for my cousin and then remembered that she is allergic to tree nuts. What does the almond flour contribute to this recipe, and is there a worthy substitute that would provide the same benefit(s)?
I am making these for the 5th year in a row – they’ve become a tradition. Thank you – perfect recipe
That’s fantastic, thank you so much, Rae! <3
The glaze tastes much better if instead of water, you use spiced rum. I make the glaze with rum spiced with cloves, fennel seeds, pepper, star anise and cinnamon that I keep specifically for this glaze (that I also use in any gingerbread recipes). Add few drops of lemon juice, 3 tablespoons of the rum and the powder sugar. Really the taste is astronomically better.
Hi Gema, thanks so much for the feedback! My objective here is to present an authentic/traditional Pfeffernüsse recipe (which traditionally would not have included rum) but I always welcome any adaptations/alterations and I’ve no doubt that rum makes a tasty addition.
After shopping, I saw store made pfeffernüß. I said to myself “I can probably make that. . . better!” Though I have never had it.
My great grandma would be proud to see me, toasting, grinding, combining, baking and giving away the most delicious products of my love to strangers and neighbors.
Being single, I am so glad I found this site! Not only is it inspiring me to cook and bake for the man I hope to meet one day, I am enjoying the challenge and satisfaction along the way.
This recipie is top notch! I made the Lebkuchengewürtz myself, natürlich. But baked for 12 minutes at 350 to leave them moister, and with an insulated baking sheet after I kept burning the bottoms. My mother said she’d eat every one of those pfeffies in one sitting!
Your Sauerbraten is next for me!
That’s wonderful, Kim, I am so thrilled to hear that and I’m likewise happy that you found my site, welcome! <3
Together with Zimtsterne (your recipe, also *****) and Vanillekipferln (my late granny’s recipe) these are my must-bake Christmas treats every year. Of the three these have the greatest reward to effort/difficulty ratio – so easy to make (including mixing up your Lebkuchengewürz), yields so many cookies, a perfect tender texture, and soooo delicious. They are the essence of Christmas!
That warms my heart, Susi <3 I'm thrilled that these Pfeffernüsse and the Zimtsterne have become part of your Christmas baking tradition, thank you so much!
I found this recipe years ago and have made them every year for my father, travelling 7 hours over the mountains to deliver them for Christmas. This recipe wasn’t just about making cookies. It was about reminding him of his life before Canada and this taste of home always made him so happy. I have you to thank for that. Christmas was his favourite time of year so it was no surprise that he hung on until January before we lost him this year. I’m still baking those cookies. Now they’re a remembrance of him and yet another Christmas gift you have given us so allow me to say THANK YOU and wish you the very merriest of Christmases for you and your Family. Angelika
I am so touched by this, Angelika, and I appreciate you sharing those tender thoughts. I am so sorry for your loss; I know the grief of losing ones father firsthand. And I am happy that you are carrying on the tradition in his memory. Thank YOU, Angelika <3
I add a drop of food-grade mint essence to the glaze. Otherwise, I follow the recipe to the T. It’s amazing! Probably my signature cookie now, after two batches.
I’m so glad, Nadejda, thank you so much! <3
I’ve been making this recipe for years (since about 2017/2018) and everyone always loves them. it’s the only thing my daughters teacher wants for Christmas this year.
I actually roll it out and use Christmas themed cookie cutters and colour the icing.
Thank you for the recipe (I actually found it when trying to find the ingredients for Lebkuchengewürz, so cheers for that one too!)
That warms my heart, Sarah, I am so delighted that this has become a tradition in your home, thank you! <3
I love this recipe!
Is it possible to freeze the dough for a few days before baking?
thanks
Thank you, Simone! Yes you can but I recommend forming the cookies first, place them on the baking tray, freeze them, then transfer them to a freezer bag/container. Then when you’re ready to bake them, bake them straight from frozen (don’t thaw them first). Same temperature, they’ll just need a few additional minutes to bake.