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!
These Pfeffernüsse look quite enticing but how long does the entire process take to make them? Seems a considerable time commitment.
This year I bought authentic bayerische Pfeffernüsse (made in Neu-Ulm) from a local Toronto store. If I get to compare against home-made ones at some gathering I’ll decide whether it’s worth the time to bake some at home next year.
Hi Stefan, they’re really not very time-consuming. The main time commitment involved is simply the wait time while the dough chills in the fridge overnight. I can’t vouch for how anyone else’s homemade Pfeffernüsse taste, but I can almost guarantee that you’ll enjoy the ones made from this traditional recipe far more than the store-bought ones, especially if you make your own Lebkuchengewürz from whole spices (that makes a huge difference).
I love the texture of these cookies! I don’t know of it’s me being used to the store bought stuff, but I don’t think there is enough spice in them. I added an extra tsp to a double batch, but hey still taste a bit light on the spices. I think I’ll add a pinch of pepper and spice mix to the glaze to see if it kicks it up a bit.
Thanks for the great recipe :)
Hi Lynda, did you make and use my homemade Lebkuchen spice blend recipe? If not, I can’t vouch for the store-bought stuff as quality and intensity of flavor varies from brand to brand.
Hi Kimberly. I bought all new spices to make the blend. I did grind the star anise and nutmeg, fresh, but the rest was preground. Perhaps it was the brands of the spices. Next time I go to the store that I know will have the rest of the ingredients in whole form that I can grind myself, I’ll give it another go. They still taste great though :)
Yes, there’s a great deal of variation in the freshness of both whole and pre-ground spices. And yes, grinding the spices whole makes ALL the difference in flavor. Still, instead of wasting what you already have, you can simply add a little more of it until it’s as strong as you prefer. I’m glad you enjoyed the cookies, thank you!
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
Hi Angelika! Yes, these will freeze perfectly. Just make sure they’re fully thawed before you ice them. Merry Christmas!
Many thanks Kimberly and Frohe Weihnachten!
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!!
That just warms my heart, Angelika, thank you so much for sharing this!
Hello, I am very excited to find this recipe! Is there a way to substitute the almond meal? Thank you.
Hi Lindsay, you can use any nut meal – walnut and hazelnut would also work well.
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!
That’s fantastic, Sandi, I’m so thrilled to hear that – thank you!
Mina also did not flatten like your photo… perhaps it’s a climate thing?
Hi Leah, that’s doubtful. Could you possibly email me a pic? daringgourmet at yahoo dot com.
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.
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.
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!
Thanks so much, Mary, I appreciate that! :)