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BEST 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 Christmas traditions!

pfeffernüsse recipe authentic traditional iced gingerbread cookies pfeffernuesse

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 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 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!

pfeffernusse recipe traditional authentic German iced gingerbread cookies pfeffernüsse rezept

Pfeffernüsse Recipe

Let’s get started!

In a small bowl, combine the flour, baking soda, salt, Lebkuchengewürz, white pepper and almond meal. Set aside.

combining dry ingredients in bowl

Combine the brown sugar, honey, butter, and cream in a medium saucepan and heat, stirring frequently, until melted and the sugar is dissolved.

melting wet ingredients in saucepan

Remove from heat and let sit 5 minutes.

stirring ingredients

Stir in the flour mixture.

adding flour

Stir in the egg until thoroughly combined.

adding egg

The dough will have a nice glossy sheen.  The dough will be very sticky and that’s how it should be.

stirring batter

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.

wrapping dough in plastic wrap
wrapping dough in plastic wrap

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.

authentic german pfeffernuesse pfeffernüsse recipe iced gingerbread cookies

Place the cookie balls on a line cookie sheet and bake for 15 minutes or until golden brown.

pfeffernuesse pfeffernüsse recipe authentic traditional german iced gingerbread cookies
authentic german pfeffernuesse pfeffernüsse recipe iced gingerbread cookies

Remove and let the cookies cool completely.

pfeffernusse recipe traditional authentic German iced gingerbread cookies pfeffernüsse rezept

To make the glaze, combine the powdered sugar and water until smooth.

making icing

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.

pfeffernuesse recipe traditional authentic German iced gingerbread cookies pfeffernüsse rezept
pfeffernuesse recipe traditional authentic German iced gingerbread cookies pfeffernüsse rezept

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!

pfeffernusse recipe traditional authentic German iced gingerbread cookies pfeffernüsse rezept pfeffernuesse

For more authentic German Christmas recipes be sure to try our:

pfeffernusse recipe pfeffernuesse authentic traditional german iced gingerbread cookies lebkuchen

BEST Authentic Pfeffernüsse

These authentic German Pfeffernüsse will bring back those cherished memories of Christmas in Germany!
4.90 from 235 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine German
Servings 50 cookies
Calories 76 kcal

Ingredients
 
 

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

Calories: 76kcalCarbohydrates: 14gFat: 1gCholesterol: 7mgSodium: 25mgPotassium: 11mgSugar: 9gVitamin A: 55IUCalcium: 5mgIron: 0.3mg
Keyword Pfeffernusse
Tried this recipe?Let us know how it was!

Originally published on The Daring Gourmet December 20, 2015

 

kimberly killebrew the daring gourmet

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!

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Recipe Rating




4.90 from 235 votes (126 ratings without comment)

411 Comments

  1. I call them Pfeffelshneffers because it annoys my German mother. She won’t make them so I have to wait until the local Aldi gets them in. I’ve been learning how to cook lately though so I’m going to have a go at them, they’ll all be mine though if I can nail them, damn everyone else, they’re too good to share. If you’ve ever had them you know exactly what I mean and sympathize, don’t say you don’t.

    1. Hi Ram, a common substitute is a flax egg made with flax seeds. If you look up how to make flax eggs you’ll find a ton of tutorials. I haven’t personally tried these cookies with a the flax egg substitute but I know many people report success in using it as a substitute.

  2. My baking friend and I made you Pfeffernusse cookies. THEY WERE ABSOLUTELY DELICIOUS.

  3. I made these cookies and was extremely pleased with the results! I have Celiac disease and rarely get to eat traditional foods unless I make them myself at home. I used King Arthur brand 1:1 gluten free flour and am super happy to get the wonderful flavors (I ground my own spices-yes!) that I remember from my childhood before the gluten free life!

  4. The cookies taste wonderful, just es I remember them from my mom and Oma. The problem I have is they spread out like cookies. We are at 5000 ft altitude which could be the problem. Any Suggestionen? Thank you

    1. @Simone, the system isn’t letting me post my reply to your comment, but I have made high altitude adjustments to this FANTASTIC Pfeffernüsse recipe for a similar altitude (4800ft here). Altitude is definitely your issue. You need to use bread flour, increase the flour, increase the liquid, especially egg, and reduce the amount of baking soda. Also, bake at 375 for 10 minutes. Here’s what I do:

      320g bread flour (be sure to use a strong flour — this made the biggest difference)
      30g almond meal
      scant 1/2 tsp. baking soda
      50g heavy cream
      2 eggs

      I also like to add more ground ginger and about 1/8 tsp. finely ground black pepper. And lately I’ve been dissolving a scant 1/2 tsp. of baker’s ammonia in 1 Tbsp. imitation rum flavoring. When I do that, I add another 30g bread flour and 10g more almond meal because of the increased liquid. That said, a scant 1/2 tsp. baking soda also works fine.

      I like to glaze these using lemon juice instead of hot water, and I add to the glaze the zest of 2-3 lemons. If you really want to go the extra mile, dip the bottoms in a dark or semi-sweet chocolate.

      (And it doesn’t hurt that I have two backyard beehives to supply local honey, which, like homemade Lebkuchengewürz, makes a flavor difference. You should also use a good European-style butter like Kerry Gold or similar.)

      This is my favorite Christmas cookie, and everyone here in Utah agrees that these are the best gingerbread-type cookies they’ve ever tasted. I make many dozens every year. Thank you Kimberly for a great recipe!

  5. Just baked mt first batch of these. The dough balls kind of cracked so they weren’t one neat smooth ball. Why would that be?

  6. These have become a yearly favourite. My nephew calls them ‘soft gingerbread’.

    When baked, do you recommend we leave them to cool on the tray? Or should we transfer them to a rack asap?

    Hope you have a marvellous day.

  7. Okay, when I was five, around Xmas of 1988, the lady who babysat me had family come from East Germany with pounds of “gingerbread cookies” in the shape of animals. They were thick and chewy and amazing and I’ve never had them since. Then, about six years ago, someone told me about these and Lebkuchen. I haven’t been able to find any near me. So I’m super torn on whether to make these, Lebkuchen, or Bethmannchen. Like the Bethmannchen sound texturally like what I had, but pfeffernusse seem to have more of a flavor profile that sounds more akin to what I ate that day. I can only afford so many almonds. Is there any advice on what to start with?

    1. Hi Caliban, Bethmännchen are delicious but they’re not gingerbread and won’t taste remotely the same. The Nürnberger Lebkuchen, though they’re a type of gingerbread, likewise aren’t what you’re looking for, they have a very different texture. The gingerbread animals that I’m familiar with are very similar to these Pfeffernüsse both in flavor and in texture. If you were to cut this cookie dough out in animal shapes and glaze them, I think you’ll be pretty happy with the results.

  8. Love the recipe; the pfeffernűsse are delicious. Had problems with the glaze, it was much too thick, added more water. Apparently, there was something I didn’t do right.
    They are still fresh but I tried one anyway, they are wonderful.

  9. Hi! Glad to have found this recipe. It was a favourite of my grandma’s (she was from Germany and yes I should have called her Oma but she preferred Grandma!). My dough doesn’t seem as sticky as you show and describe – any quick fix additions?

  10. About to make these for the second time. This is such a great recipe! I have not found another that specifies using Lebkuchengewürz AND gives a recipe for the mix. Excited to gift these little babies again.

  11. They turned out exactly as I hoped—crispy on the outside, soft on the inside, and utterly delicious. These homemade treats were a hit with my family, making the holiday season even more special

    1. You could replace the almond meal with an equivalent amount of all-purpose flour. The texture shouldn’t be affected much, if at all. It’s a very forgiving dough.

      It also makes nice rolled, cut-out cookies. Or sugar coated and flattened with a glass.

  12. Fantastic and simple recipe. I’ve been using this for a few years now. I did a version where I left out the spices and added some vanilla extract to the dough. It’s a lovely cookie that I can either roll out and cut shapes. Or I can make small balls, roll them in sugar (or cinnamon sugar), flatten then bake.

    Good stuff.

    Thank you! Do you have a zimtwaffelneisen recipe perchance? I purchased an iron and a transformer so I can use it.

    1. Thank you so much for the feedback, Suze, I’m thrilled that this recipe has become a regular and that you’ve adapted it to make additional types of cookies! That’s exciting that you bought a Zimtwaffeleisen – congratulations!! Here are two recipes for Zimtwaffeln made in a Zimtwaffeleisen, you’ll just need to click on the “English” translation button to have your browser show you the pages in English:
      https://www.kochbar.de/rezept/415742/Zimtwaffeln-von-Oma.html
      https://www.chefkoch.de/rezepte/715151174293711/Zimtwaffeln.html

      Happy baking! :)