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 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
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!
For more delicious and authentic German Christmas goodies be sure to try our:
- Stollen
- Lebkuchen
- Marzipan
- Springerle
- Gugelhupf
- German Rum Balls
- Printen
- Speculoos
- Vanillekipferl
- Zimtsterne
- Bethmännchen
- Heidesand
BEST Authentic Pfeffernüsse
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
Originally published on The Daring Gourmet December 20, 2015
sudz in your eye says
Thank you again for sharing all of these wonderful holiday recipes. I’ve never had a home baked version of these and have never liked the store bought ones. I’ll be traveling for Christmas this year and hope to give a number of batches to my relatives. On that note, I was wondering if it’s possible to freeze these? (un-iced of course) With all the stops I’m planning to make, I’m afraid the fresh ones would be close to the end of their shelf life before I get them delivered. Thanks again ………….Angelika
Kimberly @ The Daring Gourmet says
Hi Angelika! Yes, these will freeze perfectly. Just make sure they’re fully thawed before you ice them. Merry Christmas!
sudz in your eye says
Many thanks Kimberly and Frohe Weihnachten!
sudz in your eye says
Hi Kimberly
I tried this recipe last Christmas and brought a few batches to my family when I went home for the holidays. They were such a hit that everyone has been asking if I would be bringing more this year. The best reaction was from my parents though. They left Germany more than 50 years ago and this was the taste that brought their childhood memories back. The remembrances they shared with all of us are priceless.. and all because of your cookies. Thank you so very much and have a very merry Christmas.
……………..Angelika
PS. Tonight I try your recipe for Lebkuchen! So excited!!
Kimberly @ The Daring Gourmet says
That just warms my heart, Angelika, thank you so much for sharing this!
Lindsay says
Hello, I am very excited to find this recipe! Is there a way to substitute the almond meal? Thank you.
Kimberly @ The Daring Gourmet says
Hi Lindsay, you can use any nut meal – walnut and hazelnut would also work well.
Sandi Maxwell says
I made these today and they turned out perfectly and are delicious! Followed your recipe exactly. Will be be making these every year, thank you!
Kimberly @ The Daring Gourmet says
That’s fantastic, Sandi, I’m so thrilled to hear that – thank you!
Leah says
Mina also did not flatten like your photo… perhaps it’s a climate thing?
Kimberly @ The Daring Gourmet says
Hi Leah, that’s doubtful. Could you possibly email me a pic? daringgourmet at yahoo dot com.
Chris in New Zealand says
I will be making these shortly. They keep very well. A nice addition is very finely chopped walnuts and/or finely chopped orange and lemon peel. Also, last year I varied the glaze by using rum instead of water. It gave the pfeffernuesse that extra flavour.
Kimberly @ The Daring Gourmet says
Hi Chris, thanks for the insights. Orange and lemon peel are also used in traditional Nürnberger Elisenlebkuchen. You may already be familiar with them, but they’re another delicious German Christmas treat that keep for several weeks.
Mary says
Thanks OP and to Kleeve, might give these a go during the season :)
Gotta say Kimberley, love the way your post is set out and all the photos at various stages of the recipe. Wish more bloggers did that!
Kimberly @ The Daring Gourmet says
Thanks so much, Mary, I appreciate that! :)
Kleeve says
Made these today. Delicious. Followed the recipe. No alterations. For people in Melbourne, Australia, there’s a shop on Lygon Street called Gewürzhaus which stocks everything that you need. I used the same Lebkuchengewürz mixture in a cake as well with a rum laced icing. Also devine.
Kimberly @ The Daring Gourmet says
Thanks, Kleeve – and the people in Melbourne are very fortunate to have such a shop!
Anonymous says
Rum laced icing? How?
Melissa says
I made these tonight and they are wonderful! One question–mine didn’t flatten out on the bottom, they stayed in the ball shape. Any idea what I might’ve done wrong? I will definitely make these again!
Kimberly @ The Daring Gourmet says
Hi Melissa, that’s the first time I’ve heard of that happening – I’m not sure. I’m assuming you used the full amount of honey, butter and cream?
Melissa says
Yes, I did. I’m thinking I made the balls too large. Will try again!
Mike from OZ says
Just tried some store bought Pfeffernusse and went searching for a recipe and we found yours. We have just found a store in Melbourne that makes up the ginger spice so will be making a batch next week. Looking forward to giving these a go😊
Kimberly @ The Daring Gourmet says
That’s fantastic, Mike! Happy baking and please let us know what you think once you’ve tried them!
Carl says
What, am I the only guy that is reading this? :-( I grew up eating these,and must try to make them. The pics are helpful. Thanks for posting.
Kimberly @ The Daring Gourmet says
I know, right?! It’s always so nice getting comments from guys – thank you, Carl! :) If you enjoyed the store-bought Pfeffernüsse then you’re in for a real treat. Let us know what you think when you get around to making them!
Jeff says
Thanks for the wonderful recipie. With the exception of adding a few drops of almond extract to the icing I followed it to a tee and the cookies turned out beautifully. I agree making your own Lebkuchengewürz from freshly ground spices is best. I found your web site by accident but have already subscribed and look forward to trying more of your creations.
Kimberly @ The Daring Gourmet says
That’s fantastic, Jeff, I’m so thrilled to hear that, thank you! Thanks also for subscribing, I look forward to “seeing” you around :)
Amber says
My Oma makes these every Christmas and I have been looking for a recipe forever (she makes hers from memory). Thank you for sharing!!
Kimberly @ The Daring Gourmet says
That’s awesome, Amber, I’m so glad you found us. Let us know what you think once you’ve had the chance to try them!
VA says
Hello, how can you make vegan Pfeffernüße?
Kimberly @ The Daring Gourmet says
Not having tried it myself, I don’t know how the typical vegan substitutions would play out in this recipe (ie, agave instead of honey, egg substitute, almond milk instead of cream, etc, etc). If you give it a try let us know how it goes!
VA says
Thank you for your vegan suggestions:)
Elyse says
I just finished icing these this morning and they are delicious – thanks for the recipe! I love the inclusion of almond flour; it gives the cookies such a great texture. One tip I would give to future bakers is to sift the powdered sugar first. I couldn’t get all the lumps out of the glaze once I’d added the hot water so I had to put the glaze through a strainer.
Kimberly @ The Daring Gourmet says
Thank you, Elyse, I’m so glad you enjoyed them! Great point about the powdered sugar, too. I get lumps in mine as well and just have to keep stirring to break them up, so it would make sense to just sift it in the first place.
Doris says
Elyse if you just add a little hot water to the sugar and stir and then add the rest of the water, it’s a lot easier to do and no lumps😊
Deborah says
Thank you for this recipe. I just made them and the flavor is wonderful! I grew up with the store bought but these are easy enough to make that I don’t think we’ll have to buy them again.
Kimberly @ The Daring Gourmet says
Thanks, Deborah, I’m so glad you enjoyed them! They really are easy and taste soooo much better than store-bought.