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. (Note: While not traditionally included, for some added flavor and texture you can also stir in some finely chopped Candied Orange Peel or Candied Ginger.)
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!
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?
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!
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!
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.
Fantastic, Zane, and good call with the Five Spice!
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!
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?
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! :)
Hi Ana, that should probably work just fine. Just be sure to roll them into balls after you scoop out the dough.
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)?
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.
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! 🎄😊
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!
Thank you so much! We’ll be making these tomorrow!
Merry Christmas to you! 😊🎄❄️⛄️
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?
Hi John, I haven’t used molasses for Pfeffernüsse but you can certainly substitute it for the honey.
Fantastic recipe. I just made it for the third year in a row. Everyone loves them.