Pfeffernüsse, meaning Peppernuts in German, are small spice cookies originating from Germany that are typically enjoyed during the Christmas season. The name comes, not from it containing nuts, but rather from the addition of ground pepper in the dough, giving it its distinctive peppery-spiced taste, along with each cookie being about the size of a walnut.
Like many recipes, this one varies quite a bit from region to region, each putting its own spin on it. For example, in Northern Germany, which I based this recipe on, they’re typically made a bit larger and are softer in consistency. And in southern Germany, the dough is sometimes made with candied citrus peel, zest, and often also ground up almonds, which you of course are welcome to add to this recipe as well.
And of course, you are also welcome to adjust the spice levels of your Lebkuchengewürz blend to your liking and you can also use some pumpkin pie spice if you have that as well since it’s typically the same spices (though in different ratios). You can buy Lebkuchengewürz premade but I recommend making your own since you can adjust to your preferences. And if you have any extra spice, you can use this to make gingerbread cookies as well!
In addition to the spices, there are also variations on the topping, with some people using just powdered sugar instead of icing and some other variations omit the topping entirely. Though, the glaze is the traditional topping. If you wish to use powdered sugar, just give the cookies a dusting while they’re still warm. But, I prefer the icing topping and since it’s just one extra ingredient to make it, I recommend taking the extra few minutes to make the glaze. But, make yours how you like.
Once the glaze has hardened, these cookies can be stored in an airtight container on the countertop for at least 2 weeks. But since we did use eggs, I would recommend storing them in the fridge instead to help them last a bit longer. These actually taste better after a few days, as the flavors are allowed to deepen and intensify, so definitely try to save some for later to try out the difference in taste.
I forgot to mention in the video, but if you want to make these ahead, you can freeze the dough before or after shaping it into balls and it should last for about 3 months. Then, when you want to bake them, you can defrost it in the fridge to shape it or you can bake them from frozen as normal, with it probably taking an additional minute or two to fully bake.
These cookies will be a great gift to make for your loved ones and another one to add to your variety of cookies in your Christmas Cookie tin. And if you’re looking for some more ideas to round out your homemade cookie box, check out some more of the other cookie recipes we’ve made in the past.
Ingredients:
- 2¼ cups (300g) flour
- 1 tsp salt
- 1/2 tsp baking soda
- 4 tsp Lebkuchengewürz spice blend
- 2 tsp cinnamon
- 1 tsp ground cloves
- A pinch of allspice
- A pinch of coriander
- A pinch of cardamom
- A pinch of ginger
- A pinch of star anise
- A pinch of mace
- A pinch of nutmeg
- 1/4 tsp ground white pepper
- 1/2 cup dark brown sugar
- 1/3 cup of molasses (not bootstrap), honey, maple/golden/other syrup or a mixture thereof
- 6 tbsp butter
- 3 tbsp heavy cream
- 1 large egg
- Glaze:
- 2 cups or so powdered sugar
- 3-4 tbsp milk, heavy cream, or water
- pinch of salt
Step 1: Prepare Wet & Dry Ingredients, Mix Dough, & Refrigerate for at Least an Hour
First, we’ll prepare the dough. So, in a small saucepan, combine the brown sugar, molasses and/or syrup, butter, and cream. Heat this on medium low heat, stirring frequently, until the butter melts and the sugar dissolves.
Remove this from the heat and let it rest as we prepare the dry ingredients. Grind any spices if needed and then, in a large bowl, add the flour, baking soda, salt, Lebkuchengewürz spices, and white pepper and give this a mix.
Once the wet ingredients have cooled, pour it into the dry ingredients, and stir to combine.
Once all of the flour is mixed in, add the egg and mix to combine this as well. The dough should be a bit similar to a very thick batter and will be very sticky in consistency.
Once the dough is fully mixed to your liking, turn the mixture onto some plastic wrap, dividing the dough in portions if needed, and wrap the dough tightly.
Then, chill this in the fridge for at least an hour or up to two days.
Step 2: Preheat Oven to 350°F; Shape Dough into 1 Inch Balls & Space Them 1 Inch Apart on Parchment Paper
When you’re ready to bake your cookies, preheat the oven to 350°F.
While we wait, we’ll shape the cookies, so take some of the dough out of the fridge, leaving the remaining dough wrapped in the fridge to stay cold. Roll the dough into a strand about an inch in thickness. Slice the roll into 1 inch thick rounds and roll each piece into a ball, placing them onto a baking sheet lined with parchment paper, about 1 inch apart.
Step 3: Bake Cookies for 15 Minutes or Until Golden
When your oven is ready, place your cookies in and bake on the middle rack for 15 minutes or until they turn golden.
Step 4: Prepare Powdered Sugar Glaze, Let Cookies Cool, Dip Cookies in Icing, Let Dry & Enjoy!
While we wait for the cookies to bake, we’ll prepare the glaze, so in a small bowl, sift the powdered sugar into a bowl to remove any lumps, add a pinch of salt, and then mix in the liquid of choice 1 tablespoon at a time until your desired consistency.
Then, when the cookies are done, remove them from the oven and let the cookies cool completely on a cooling rack, before dipping the top of each cookie in the glaze, letting the excess drip off.
Then, place them back on a wire rack and let them sit until the glaze has fully hardened, and with that, your Pfeffernüsse cookies are ready to eat.