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.
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!
Kimberly,
I’ve been searching for a good pfeffernuesse recipe for YEARS that would approximate that of my German Grandmother, who died years ago (along with her recipe, alas.)
This is the best I’ve found, and it’s your spice mix that makes the difference.
Aromas in my kitchen today bring back wonderful memories.
Thank you very much!
I’m so thrilled to hear that, Hajnalka, thank you!
Is there a way to chill these faster than overnight? I’m trying to make them for a party tonight and only have a few hours before we have to leave. Can I make the dough and freeze it for a bit, instead of chilling them in the fridge overnight?
Hi BJ, unfortunately no. The purpose for chilling isn’t for the texture alone but also the flavor.
Hey Kimberly, thanks for this recipe. I just finished baking and glazing the cookies this morning and they were well worth the wait! Thanks for that tip, as this was my first attempt at baking (at 33, I might add). I glazed half the cookies as per the recipe, the other half I added a bit of spice to the mix, both turned out delicious!
That’s fantastic, BJ, I’m so glad you made these cookies as your first baking attempt and that they were a success – congratulations!
Do these cookies need their sugary coating to keep well? For me the sweet taste of sugar sets me up to eat half the cookie jar.
Hi Annee, it’s not necessary for storing but it does create a hard outer layer that helps trap in some of the moisture as the flavors develop.
I made these last year and just finished another batch (more to come!). We love these cookies so much and your recipe really IS the best. Thank you!
How many cookies does a batch make please?
Hi Linda, it makes about 50 cookies. I just made another batch today and it yielded 40 but my kids rolled them a little bigger than usual :)
I’ve made these many times now, love them. Last year I coated half the batch in dark chocolate and sprinkled with some orange zest. Not the traditional way, but super yummy. They paired very nicely with my glühwein recipe!
Wonderful, Cat, thanks so much for the feedback and that variation sounds delicious!
These are truly not just the best Pfeffernusse, but the best cookie I’ve ever made! I’ve been baking for 34 years, and have tried a lot of recipes, hands down these were superior. The only change to this recipe was the glaze. I used King Arthur’s simple cookie glaze (always excellent results). Thank you for this recipe. A keeper!
I’m so thrilled to hear that, Sandy, thanks so much! I just finished making another batch with my kids 2 hours ago :)
Hi, I have not yet made these, but I was wondering is a royal icing would be better suited to this, or is it too hard setting?
Hi Bill, you can use either but yes, royal icing will be much harder in texture. They’re both hard icings but royal icing is also thicker so biting into the cookie will be harder. It just comes down to personal preference.
Hello. I do not like to cook with honey. I was wondering if maple syrup could be substituted for honey instead?
Hi Vivek, yes you can.
What would the amount of rum be if you added it to the icing?
Hi Rosemarie, I’d use 1/4 to 1/2 teaspoon, according to taste.
Hey, I’ve just baked a batch of these amazing cookies (and I am making them for a second Christmas in a row). The flavour is amazing, but I have a problem with the icing. How does it turn out so white? Mine has turned out kind of transparent both times, even though I follow your recipe :(
Thanks in advance and keep on the great work!
Awesome, Mila, I’m so glad you enjoyed them, thanks! Try dipping them a second time once the first coating begins to dry – that should do the trick.
I was disappointed… there was not enough spice as with authentic Pfeffernusse… and it takes more that 3 Tablespoons of cream to get the dough to the point of holding together…
Hi Barbara, sorry these weren’t to your taste. Did you make the homemade Lebkuchengewürz as the recipe recommends? The strength and quality of the flavor of the cookies is highly dependent on the quality of the Lebkuchengewürz and that varies from brand to brand. For the best, most potent and vibrant flavor I highly recommend using the recipe for Homemade Lebkuchengewürz and for optimal flavor toast and grind the whole spices: https://www.daringgourmet.com/homemade-lebkuchengewuerz-german-gingerbread-spice-blend/
Love this recipe! A few of my spices were pre-ground but the blend was still incredible – I used a heaping helping of it :) love that kick!
I also experimented with 100% whole wheat pastry flour – it worked great! (and I used half & half instead of heavy cream – worked just fine).
Thank you so much for the recipe! I baked these with my mom, and it was a wonderful experience.
Wonderful, Jessica, I’m so happy to hear that and appreciate the feedback, thank you!
I’m obsessed with these and have made them a few times now. A couple tips for folks who experienced cracking: add that last 1/4 cup of flour slowly, so you can ensure your dough isn’t too dry, and this one might be the most crucial: don’t make the cookies too big (I got impatient and made a few too large and these were the ones that dented and cracked – still delicious though :) In short, golf ball size may be tempting but it’s too big, lean closer to half of that.
Fantastic, Jessica, I’m so happy to hear that and thanks for the insights!
These taste exactly (better in fact) like the ones I know and love from Germany. Wonderful, authentic recipe, thank you.
Wonderful, Theresa, thanks so much!
THESE ARE ABSOLUTELY TO DIE FOR!!!! I made your German gingerbread spice blend and used it in these cookies. Oh, the aroma that filled my kitchen is indescribable. But oh, once I bit into the cookies…heaven! THANK YOU SO MUCH for sharing your wonderful recipes. I have loved every recipe I’ve tried. I’m especially excited that I found the perfect recipe for Pfeffernuesse, THANK YOU!
Wonderful, Natalie, thank you!