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!
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!
I’m having trouble figuring out if this recipe is in Metric or Imperial. It’s something I need to know before I can even think about starting, otherwise the proportions won’t be correct
Hi Meagan, this recipe is in American customary measurements. However, I just recently subscribed to a software program that provides automatic conversions to metric and I’ve slowly been updating my database of recipes. I’ve just converted this one over and it should be (fingers crossed) correct. Under the list of ingredients you’ll now see written in blue the option of clicking on “metric” to convert it.
I’m from Australia and used the metric measurements – 100% spot on, amazing recipe! Thanks so much!
So awesome, Matt, thank you!
not having any equipment to grind spice i ended up substituting half the spices with Chinese five spice (contains cloves,star anise,coriander, fennel, peppercorn it was really cheap and worked really well :)
When I mixed together the brown sugar, honey and butter, and got it dissolved, it started turning into caramel and hardening. I had left out the cream. Does the cream prevent it from turning into caramel?
Hi Sarah, yes, that’s correct – the cream is a vital addition.
I am indebted to you for this recipe, Kimberly. My husband Wolfgang is from Germany and for years I have been making Christmas cookies. I had found satisfactory recipes for all but the Pfeffernüße and Lebkkuchen. I made your Lebkuchengewürz as well. My search has ended with your recipes. The only change I had to make was to use less water than specified with the powdered sugar for the glaze. We live in the south San Francisco Bay Area, and local humidity varies. I regularly bake German style breads and have relied on Jeffrey Hamelman’s wonderful book with great success. I am going to try your Danish ryggbrudd, which I have enjoyed in Denmark and Sweden, and your version of Vollkornbrot as well. I’m working on Vollkornbrötchen, which I miss most of all.
Hi Michele, I am so pleased to hear that, thank you! I haven’t tried anything from Jeffrey Hamelman yet. With so many highly rated bread baking books on the market, it’s hard to know which ones to go with! I’ve also been dabbling more into sourdough breads, which I really enjoy. Best of luck mastering those Vollkornbrötchen!
May I have the recipe for homemade lebkuchengewurtz? What equipment do you use for grinding? A coffee bean grinder?
Hi Sue, yes here is the link to the recipe: http://www.daringgourmet.com/homemade-lebkuchengewuerz-german-gingerbread-spice-blend/. Scroll down in the post and you’ll see where I recommend the Krupps coffee/spice grinder.