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 that will bring back fond memories or help create new Christmas 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 Pfeffernusse are both spice/gingerbread-like cookies and have some similarities, but the ingredients vary as does the method of preparation. Also, Pfeffernusse 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!
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 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!
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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
Pauline Head says
Danke Schön for the recipe. When I was growing up my neighbours were from Austria and Id sit in the kitchen and help her make these. The kitchen smelled heavenly!
Michelle says
Hello – 350 degrees, is that fan forced or not?
Kimberly @ The Daring Gourmet says
Hi Michelle, that’s 350 conventional, no fan. Happy baking!
Nonna says
Excellent! Excellent! Excellent!
The spices were spot on!
I only changed one small thing. As these were a gift to a friend, she wanted powdered sugar, not icing. Easy peasy!
Rolled in (sifted) powdered sugar while still warm, and then one more time when cool. They were devine!
Kimberly @ The Daring Gourmet says
Thank you, Nonna, I’m so glad you enjoyed them!
Annette says
Can I substitute the almond meal with almond flour?
Kimberly @ The Daring Gourmet says
Hi Annette, yes you can.
Nonna Testagrossa says
No, but I’ve easily found Bob’s Red Mill Almond meal, listed as almond flour. He has two bags. One almond flour is white and has the consistency of regular flour. That’s not what you want (The almonds are bleached and skinned)
The other one is speckled light brown and beige and has a thicker consistency. This is made with whole UNBLEACHED almonds. This is what you’re looking for.
Steph says
I have enjoyed baking using your uploaded recipes, all with great success. I write to ask if you have a linzer torte recipe? Realizing this pastry is of Austrian origin, I have been served wonderful, German linzer torte as well. Regards. Steph
Kimberly @ The Daring Gourmet says
Thanks so much, Steph, I appreciate that. I haven’t yet published a recipe for Linzer Torte but I need to!
Jen says
This recipe was spot on. Thank you!
Kimberly @ The Daring Gourmet says
You’re welcome, Jen, I’m glad you enjoyed it, thank you!
Susi V says
These are absolutely wonderful, and so easy to make. I am busy making my third batch as everybody loves them and I am struggling to keep up! Great spice mix too.
Kimberly @ The Daring Gourmet says
Wonderful! Thank you so much, Susi V!
Michael Mullady says
Hello,
How long to let the cookies completely cool? The cookies came out fantastic, I am now waiting just to ice them!
Sarah Usery says
My dough did not come out sticky. I’ve gone over the measurements several times and I’m pretty certain I measured correctly. Any thoughts?
Bob says
Sorry…
I’m Polish. I don’t know what the German ingredients are
Can you translate?
Thanks
Kimberly @ The Daring Gourmet says
Hi Bob, the ingredients are in English and it appears that your English is just fine ;) If you’re referring to the one German ingredient, Lebkuchengewürz, you’ll note that you can click on it and it will take you to a recipe on my blog that explains in full what it is.
Stephen Adamo says
This is been such a fun recipe and brings back so many memories! Would you happen to have a recipe for spice cake? I’ve been looking for one for a long time and can’t locate one. Thank you.
Kimberly @ The Daring Gourmet says
Hi Stephen, I’m glad you enjoyed it! I haven’t yet published a recipe for spice cake but it’s on my “to do” list :)
Fiona says
Love this recipe, was a great way to impress my German mother-in-law and now we can make it as a family :)
Kimberly @ The Daring Gourmet says
Thanks so much, Fiona!
Gracie says
These were delicious! The spice blend was so aromatic and I do recommend using very fresh spices or grinding your own. I only ground the nutmeg and star anise from whole spices, but purchased very fresh ground spices for the others and found the spice blend plenty flavorful. I made eight batches of cookies for cookie plates this year and the pfeffernusse were my favorite. We got requests for the recipe as well, which is high praise!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Gracie, thank you!
Anne Niemiec says
I followed the recipe exactly but my pferrnusse came out rather flat rather than round. What did I do wrong?
Dee Watkins says
This happens for a few reasons. One is over mixing. Another thing you can try is letting the egg get to room temp.
I hope this helps.
Dee :)
Kaylyn says
If I have lebkuchengewurz left over after my lebkuchen-spree, I’ll try this one this year! I love that you share these authentic recipes and I have not been disappointed with one yet! Thank you so much for sharing them :)
Kimberly @ The Daring Gourmet says
Thank you, Kaylyn, I really appreciate that! :)