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!
Fabulous recipe..the home made spice grind amped the cookie.. loved the fragrance!
I baked these twice before the holidays.. couldn’t get enough..hence will do another batch to celebrate the new year.Thanks.
Fantastic, Trudy, I’m so thrilled to hear that – thank you!
This recipe was absolutely fantastic! I made 7 different kinds of Christmas cookies this season and these by far stole the show. Every single person that tasted them asked for the recipe…will definitely be making again. Thank you!
Yahoo!! I’m so thrilled to hear that, Emily, thank you!
Wow! These are so delicious! Tha is for the recipe. I’m having the same issue with cracking. My oven runs high and is fan forced so am trying a lower temp on this batch and seems to be working…
That meant to say thanks for the recipe… Hah.
Unfortunately a few cracks again… But not as severe as the last few batchs…
I’m so glad you enjoyed them, Christine, thank you! :) It’s interesting you mention the fan – I was just having a discussion with someone about that and read through some threads on a baking site where people were commenting that fans often cause problems with baked goods and recommend that you turn the fan off. I don’t know if you have that option but it may make a difference in the cracking issue.
I tried your recipe and it tasted great! I was just wondering if you had any tips on how to get the cookies crunchier and crisper because mine came out rather chewy, with a bread-like texture. Thanks for the recipe, I ground my own spices and it tasted fantastic.
Hi Alicia, I’m glad you enjoyed them, thank you! Pfeffernüsse aren’t supposed to be crunchy or crispy, they’re actually supposed to be the very way you described them :)
Hands down the best Pfeffernuesse I’ve had, ever! Just finished my second batch. The first batch went out to family and friends in gift packets but this batch is MINE :)
Terrific, Tori, I’m so thrilled to hear that – thank you!
My 6 1/2 years old daughter are just making the Pfeffernüsse. She voukd nth stop eating the dough (before we put the egg in). The dough is so delicious! We put it in the fridge now. Will let you know how the cookies turn out tomorrow. Thank you for the recipe. Very easy. We made our our Lebkuchengewürz, which I always have for my general cooking. Such a wonderful warm and happy smells.
Wonderful, Calypso, I look forward to hearing how they turn out!
Hi Kimberly, I made these today and they turned out puffy and with cracks on the top. Do you know why?
Hi Heidi, mine have gotten small cracks on occasion which are then hidden by the glaze. Can you elaborate more on what you mean by puffy?
Thanks for the quick answer. They were fine the first minutes in the oven but then they got swollen and started cracking. Big cracks. Big enough so that glazing was not a good option. I used powdered sugar instead. Otherwise they were delicious. BTW, could you give me some input about how they should be texture-wise?. Mine were on the soft side but still with some bite. I would also appreciate it if you could tell me the exact amounts of each ingredient (specially the flour) by weight.
Hi Heidi, it sounds like somewhere in the measuring process something went wrong – either too much flour (so the dough was too dry and cracked) or too much leavening (so it puffed up too much and caused cracking). The texture overall should be dry, firm on the outside and somewhat chewy in the center. I don’t have the metric measurements I’m afraid, you would need to Google the ingredient conversions.
Hi Kimberley,
Thank you for a fantastic recipe. I just mixed my mixture. 350 degrees you mean Celsius or Farenheit?
Thank you kindly
Tatiana
Hi Tatiana, everything on my blog is in Farenheit, so this will be about 175-180 Celsius. Happy baking!