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!
Happy Holidays! Just made a batch of these! They are delicious! Any suggestions on making the cookies stronger and/or spicier? I used double the called-for lebkuchengewurz (6tsp) and they came out blander than I had hoped for (still delicious tho!) My family generally likes flavors very strong. Thanks so much!
Hi Benjamin, I’m glad you enjoyed them, thank you! The potency of the flavor is directly related to the quality and freshness of the spices. If you used store-bought Lebkuchengewürz that would likely explain it. If you made the homemade blend then the spices you used may have lost their potency. If neither of those is the case and you just like things extra strong, then by all means add even more of the spice blend.
I enjoyed these but I think I overbaked them just a bit, a little too dry and mealy. I am going to try roasting the nuts to increase the nutty flavour component and baking them a little less. Someone also added a bit of orange peel, nice idea too.
My Dad remembered having these as a kid when he was around 4 or 5 and lived in Germany for a brief time and so when he asked me to make them for him how was I to refuse! This was the first time I ever made them and they turned out amazing and my dad said they reminded him of his childhood. With how easy they were to make and how delicious they are it will most likely become a yearly tradition for me to make these!
I’m so happy to hear that, Katelyn, thank you!
Hi Kimberly. My icing seems soak into rather than coat the cookies. This despite trying to make the icing thicker and thicker. Should I add a touch more butter or use a fat tier cream (South African ingredients aren’t as readily available when it comes to heavy cream etc but we do have a Double Thick cream)
Hi Torsten, yes that’s really odd. I’m wondering if there’s a discrepancy in what is considered powdered sugar in South Africa? Powdered sugar is the same thing as confectioner’s sugar and contains cornstarch. It thickens as it cools creating a shell coating.
Thanks Kimberly. Will experiment a bit. They (as all your recipes) are stunning.
My mom made these growing up so I was excited to try them. I’m from Ohio and we called them Amish cookies. From the comments it looks like everyone else was successful. Mine were quite dry. Even the batter didn’t look moist like your photos. I even baked the second pan for less time. Since I seem to be the only one with a fail it must be me! LOL. Oh well.
I was able to order all the spices necessary from Penzeys. com
Love them as a spice and seasoning source, especially how many no salt varieties they have.
Just made them, these are going to become a tradition. Even though I’m german, I didn’t grow up baking much for christmas, we northerners don’t take that stuff as seriously as the southerners do and I grew up with my father… Now I’m experimenting with selfmade Stollen and Pfeffernüsse for the first time and I am in love!
Congratulations, Niklas, I’m so thrilled that you decided to make them and enjoyed them!
Made these first in 2018 because I loved store-bought as a kid and wanted to add something unique to the cookie exchange table. I made a double batch last week that has been distributed AND eaten, so just made the dough for another batch today. Sprinkle with a little red or green sugar for the holiday. I bake mine a little less, just till moderate brown on the bottom because my family likes them a little soft, experiment for yourself! They are warm spicy, chewy, moist, and my husband describes them as a “a little nugget of fun!” This year I thought to wrap the dough in smaller amounts and partially already in a log to make rolling a bit easier on my arthritic hands. Absolutely deliciously wonderful! And yes, I made called my local spice shop, gave them a list of the spices I needed, and they ground them fresh for me. And I know you are not supposed to use them over a year but mine are still very fragrant and strong stored in spice bags.
That’s wonderful, Linda, I’m thrilled to hear that, thank you!