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.
And be sure to check out all of my favorite traditional German Christmas Cookies!
Enjoy!
For more authentic German Christmas recipes try my:
- Stollen
- Lebkuchen
- Engelsaugen
- 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!
I made these today and they are amazing. The only difference is I couldn’t find mace (in Adelaide, Australia), so I just doubled the nutmeg. I question: do you have any tips for icing them so you end up with a smooth finish all over instead of finger marks on the side?
I’m so glad you enjoyed them, Ali, thank you! There are dipping tools for this very purpose that have two long, skinny prongs so you don’t have to use your fingers. Otherwise the best way is to grab the cookies at the bottom with thumb and index finger, holding them upside down, dip into the coating then immediately invert on the cooling rack so the coating drips back down over the part the fingers touched.
My partner loved the store bought version and being coeliac I wanted to bake them to try. I made them gluten free using a 1:1 substitute wheat flour for a gluten free flour blend (I used a store brand blend from Woolworth’s). These cookies turned out perfect in shape, texture, and taste despite the alteration. Will be a holiday tradition from here out – everyone who has tried them raves!
Fantastic, Steph, I’m so glad you enjoyed them and appreciate the feedback, thank you!
I love your step by step pictures but you really don’t explain how to roll the dough into two strands. Do u cut dough into two pieces and just start rolling the dough. I read a post from Oct 2018 where she was having problems rolling it because it kept kept crumbling. Her question wasn’t answered so can u clarify
Hi Jean, I recommend rolling out two separate logs simply for logistics, otherwise you’ll have one very long log and shorter lengths are just easier to work with. So yes, you would cut the dough in two pieces and use your hands to roll each piece into a 3/4 inch thick log, then slice in 3/4 inch thick pieces.
Great cookie, but a disappointing frosting.
Don’t traditional German Pfeffernusse have an egg white meringue type frosting ?
Hi Jackie, this hard sugar coating is what’s traditionally used for Pfeffernüsse. The egg white meringue frosting you’re referring to used in on German Zimtsterne: https://www.daringgourmet.com/zimtsterne-german-cinnamon-star-cookies/
Hi Kimberly. I love pfeffernusse and am so excited to make my own. My son has a nut allergy. What do you suggest I use to replace the almond meal? Thanks.
Hi Barbara, the cookies will be denser but you can replace the almond meal with more flour.
I have these cookies from germany and it says it has gelatin, I was wondering if you know what type of gelatin is inside?
Hi Amina, I don’t know what kind, sorry. Gelatin is definitely not traditionally added to Pfeffernüsse and is likely added by that particular manufacturer to try and soften up their cookies or the glaze. The Bahlsen brand for example doesn’t have any gelatin.
Have a batch of these in the oven right now and I hope they taste as good as they smell! One question though, I’m not sure if I did something wrong, but once I took them out of the fridge, the dough was impossible to roll. And then once I was able to get it start rolling, it just crumbled. I ended up just hacking chunks off that were about the right size. I hope they work. Any ideas?
I’ve used your recipe several times (THANK YOU!) and would not change a thing. My mom is from Germany and said this recipe nailed it. Everyone I share cookies with loves these the best (me too!). I just finished a batch for EASTER – I elongated the balls before baking and they are beautifully egg-shaped, then will be adding food dye to the icing to get pastel colored cookies. If I have time I may even decorate them further before mailing them out (they travel very well too).
I’m so glad, Sara, thank you! And I LOVE your idea for Easter!