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!
I’ve made Pfeffernuse for years at Christmas since it’s my moms favorite cookie but I never really liked them that much. I tried your recipe this year and I’ve changed my mind! The homemade Lebkuchengewürz made all the difference and I’m never making them any other way from now on. Thank you!
Now that’s the kind of success story I love to hear! :) Yay! I’m thrilled you enjoyed these, Trista, thanks so much!
Tried this recipe for the first time using gluten free, dairy free substitutes such as coconut cream and nuttelex margarine along with gf plain flour. Turned out perfectly, taste like a gingerbread not as airey as a true pfeffernuise but nice to feel you can enjoy a festive treat👌.
Fantastic, Mary, thanks so much for the feedback!
My family and I made these for the first time last year and they were out of this world! I was stationed in Germany 1995-1998, with my husband and we loved buying these and drinking glühwein while shopping at the Christkindlmarkts in our village.
I’ll be making them again. My kids loved them as well.
Fantastic, Holly, thank you so much!!
Anyone tried using GF flour for a GF version of this recipe?
I just made them with Cup for Cup GF flour and they’re delicious! I had to make them a bit bigger bc they didn’t expand as much as with regular flour. They are also not the deep brown colour I had hoped for, but still turned out delicious. :)
Fantastic, thanks so much for this feedback on GF flour, Leann!
I made them this last weekend with GF flour – they worked really well and my GF colleagues loved them. It felt like they were a little more crumbly than the last time I made them (fell apart a little as I was rolling the raw dough), so next time I’ll probably *slightly* increase the butter and honey to compensate. But no difference in taste at all once they were cooked.
Light or dark brown sugar?
Hi Mandy, you can use either (I have) with equally delicious results. Use whichever you already have on hand.
I’m dairy free,do you think I could sub ghee for the butter and omit the cream ?
Hi Michelle, yes you can sub ghee and theoretically can sub a non-dairy alternative for the cream but I haven’t tested it myself so can’t vouch for it.
First time making. Do you use 3 or 4 tsp of Lebkuchengewürz? Thank you in advance.
Hi Val, I like a robust flavor so I use 4 teaspoons. Happy baking! :)
Dough came out dry and would not hold together during rolling process. Tried baking anyway, didn’t tastr quite like authentic Pfefferneusse.
My dough is also dry and I’m concerned about rolling it tonight. I can’t figure out what happened. My only theory is that I didn’t mix the dough enough because I was in a rush (I also mixed it by hand, without a mixing bowl). Well- there is always next year to try again!