Have you heard of Pfeffernusse? These cookies are a popular holiday treat in Germany, Denmark, and The Netherlands. Pfeffernusse are small, round cookies filled with ground spices, molasses, and brown sugar.
Until a few years ago, I had never heard of these German cookies.
I was chatting with my friend Wendy and she asked if I knew how to make pfeffernusse cookies.
Thanks to a quick Google search and a bit of further research, I’m happy to say that I now know how to make them. I’ve very lightly adapted this recipe from and with thanks to Food.com.
And while these cookies bear a powdered sugar-coated resemblance to Mexican Wedding Cookies, that’s where the similarity stops. Pfeffernusse are a fully spiced flavor-packed cookie that is a German holiday tradition.
Pfeffernusse Cookies
Similar to a gingerbread cookie in fragrance, the anise in these cookies is the dominant flavor, with the cinnamon, cardamom, nutmeg, allspice, cloves, and black pepper vying for the next spot in line.
Also called Peppernut Cookies, the pepper doesn’t make these cookies spicy, but it is definitely present. Not all recipes include the pepper, but it was a fun ingredient to work with, so I chose to include it.
Pfeffernusse Spices
A note about all the spices: if you have a store near you that sells spices in bulk, I recommend buying just the tiny amounts needed.
I picked up a teaspoon or so of both the cardamom and the anise for about $.10 and I still have some left in the spice cupboard. If you have a Sprouts Farmers Market near you, that’s a great place to look.
Like any great cookie recipe, there are endless variations. Some people like to eat these cookies while they are still crisp on the outside and chewy inside, other people choose to let them harden for a week (similar to biscotti) and then dunk them in coffee before eating them.
Pfeffernusse are some of the most richly fragrant and flavorful cookies I have ever made.
These heavily spiced cookies are so beloved in many European countries, there is a National Pfeffernusse Holiday celebrated in their honor on December 23rd.
If you are a fan of black licorice, you just might fall in love with these cookies. Licorice happens to be one of my least favorite flavors and these cookies didn’t tempt me at all.
However, my husband loved them and told me repeatedly that they were better than any he remembered from his childhood.
Pfeffernusse Cookie Recipe
- Combine the butter, brown sugar and molasses in a large mixing bowl and beat until smooth. Add the egg and beat to combine. Whisk together the flour, baking soda and all of the spices.
- Slowly add the dry ingredients to the wet ingredients and beat to combine. Chill the dough in the refrigerator for at least 1 hour.
- Preheat oven to 350 degrees. Scoop about 2 tablespoons of cookie dough and roll into a ball between your palms. Place the dough balls on a parchment or silicone lined baking sheet.
- Bake for 13-14 minutes, until firm to the touch. Remove from the oven and let the cookies cool on the sheets for 3 minutes.
- Place the powdered sugar in a medium-sized container with a lid. Drop a few cookies at a time into the powdered sugar. Cover with a lid and shake gently to coat.
- Transfer the coated cookies to a wire cooling rack and let cool completely. Repeat with all the cookies. Store in an airtight container.
When I asked on our Facebook Page if you had ever heard of Pfeffernusse, the response was overwhelming.
What other cookies should I know about? I’d love to hear about your family’s favorite holiday treats!
Pfeffernusse ~ German Pepper Nut Cookies
Ingredients
- 1/2 cup butter softened
- 3/4 cup light brown sugar
- 1/4 cup molasses
- 1 egg
- 2 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon anise seed as finely crushed as possible
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground cloves
- 1 1/2 cups powdered sugar
Instructions
-
Combine the butter, brown sugar and molasses in a large mixing bowl and beat until smooth. Add the egg and beat to combine. Whisk together the flour, baking soda and all of the spices. Slowly add the dry ingredients to the wet ingredients and beat to combine. Chill the dough in the refrigerator for at least 1 hour.
-
Preheat oven to 350 degrees. Scoop about 1 tablespoon of cookie dough and roll into a ball between your palms. Place the dough balls on a parchment or silpat lined baking sheet. Bake for 13-14 minutes, until firm to the touch. Remove from the oven and let the cookies cool on the sheets for 3 minutes.
-
Place the powdered sugar in a medium sized container with a lid. Drop a few cookies at a time into the powdered sugar. Cover with a lid and shake gently to coat. Transfer the coated cookies to a wire cooling rack and let cool completely. Repeat with all the cookies. Store in an airtight container. Enjoy!
Nutrition
{originally published 9/26/13 – recipe notes and photos updated 11/9/21}
The post Pfeffernusse ~ German Pepper Nut Cookies appeared first on Barefeet in the Kitchen.
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