If you are looking to add a new holiday cookie to this year's Christmas cookie exchange, these German Pfeffernusse Cookies are the perfect solution.
Pfeffernüsse or Pepernoten are kicked-up gingerbread cookies with a sugar coating on the outside.
These Pfeffernüsse Cookies come from Germany and are popular throughout the entire holiday season. In the Netherlands, they make a similar cookie known as Pepernoten.
In German, Pfeffernusse means "Pepper Nuts".
What's in these German Gingerbread Cookies?
Pfeffernusse cookies feature warm peppery tones for the cold wintery days of the holiday season.
These German gingerbread cookies get their flavors from such common spices and flavorings as:
- Anise Extract
- Ground Pepper
What you need to make pfeffernusse cookies.
Let's Make Pfeffernusse Cookies!
We're going to start by combining some butter, molasses, and honey in a small saucepan.
This combination of ingredients should tell you right away that these are going to be some pretty tasty holiday cookies!
Start with a warm combination of butter, molasses, and honey.
Next, you're going to add an egg and some anise extract to these Pfeffernusse cookies.
We've used anise before in our Swedish Limpa Bread, and if you recall, it has a sweet, aromatic taste similar to black licorice.
These Pfeffernusse Cookies start to warm up with the addition of anise extract, but this is just the beginning!
Now, you're going to add a combination of warm spices, like cinnamon, cardamon, nutmeg and cloves, and the like to this pfeffernusse recipe.
At this point, your holiday kitchen is going to take on the aroma of a German bakery.
Don't be surprised if people and pets of all creeds begin to work their way into your kitchen to find out exactly what you are making.
More warm spices are added to this German cookie recipe.
Now, it's time to take a small break in making these cookies and allow the dough to chill for an hour or so in your refrigerator.
This is a great time to do some online shopping and maybe sit back and have another cup of coffee.
Let the pfeffernusse cookie dough chill before rolling out the cookies.
Once the cookie dough has chilled a bit, it's time to bake these pfeffernusse cookies in a hot oven. It only takes about 12 minutes in a 325° oven for these cookies to finish baking.
By now, it is common to have a small crowd gathering in your kitchen to ask what from what part of heaven did these cookies come.
Traditionally, these pfeffernusse cookies are glazed in a simple powdered sugar and water icing. Instead, we prefer to roll them in some powdered sugar and then get down to business.
Roll the finished pfeffernusse cookies in powdered sugar.
The next and last step of making these pfeffernusse cookies is one of the most challenging. Allow them to cool before you roll them in a coating of white, fluffy, and sweet powdered sugar.
I never seem to have the willpower to wait that long. Plus, I find they taste just a little better if still warm. Isn't that true of all cookie recipes?!
These pfeffernusse cookies are perfect for any holiday cookie exchange.
These pfeffernusse cookies are great for this year's holiday cookie exchange, and they store well if made ahead of time.
You can keep them in an airtight container, and they stay fresh and delicious tasting for up to two weeks!
German Pfeffernusse Cookies from Platter Talk
Some of our Most Popular Christmas Cookies
- Cherry Kiss Cookies
- Forgotten Cookies
- Snowball Cookies
- Simple Sourmilk Sugar Cookies
- Peppermint Sugar Cookies
- Our Full Collection of over 20 Christmas Cookie Recipes
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- 2 cups flour
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup molasses
- ¼ cup butter unsalted
- 3 tbsp honey
- 1 egg
- 1 tsp anise extract
- 1 tsp cinnamon
- 1 tsp baking soda
- 1 tsp cardamon
- ½ tsp allspice
- ½ tsp cloves
- ½ tsp nutmeg
- ½ tsp ground black pepper
- ½ tsp ground ginger
- 1 pinch salt
- ¼ cup powdered sugar for outside coating
- Use a small saucepan and combine butter, molasses, and honey over medium-low heat. After the mixture has melted together, remove from heat and allow to cool. Add the egg and anise extract, stir it in and set aside.
- Use a large mixing bowl and mix up the remaining dry ingredients, except for the powdered sugar. Combine the dry and wet ingredients and form into a ball of dough. Wrap it up in plastic kitchen wrap and allow to cool in the refrigerator for an hour.
- Preheat your oven to 325° F and line a baking sheet with parchment paper. After the dough is chilled, roll out the cookies into 1 inch balls. Bake for 12 minutes and allow to cool. Roll in powdered sugar and enjoy!
I was wondering, my German grandmother made these when she was alive, but they were round
Susan C Oplinger
The aroma is filling the house with Christmas! Thank you!!!
I was wondering if the cookie should be dry or a little soft.
Dan from Platter Talk
These should be a little soft, almost chewy.
Just made these. The first bite bright me right back to me first overseas posting to Augsburg 28 years ago. Very easy to make, and I only needed to run out for the anise.