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!
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.
Thanks, Kleeve – and the people in Melbourne are very fortunate to have such a shop!
Rum laced icing? How?
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!
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?
Yes, I did. I’m thinking I made the balls too large. Will try again!
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😊
That’s fantastic, Mike! Happy baking and please let us know what you think once you’ve tried them!
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.
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!
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.
That’s fantastic, Jeff, I’m so thrilled to hear that, thank you! Thanks also for subscribing, I look forward to “seeing” you around :)
My Oma makes these every Christmas and I have been looking for a recipe forever (she makes hers from memory). Thank you for sharing!!
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!
Hello, how can you make vegan Pfeffernüße?
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!
Thank you for your vegan suggestions:)
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.
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.
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😊