Spiced, sweet, and oh-so festive, these traditional Pfeffernüsse cookies are just what your holiday baking needs! A classic German treat with a sweet glaze and a rich blend of warm spices.
Pfeffernüsse cookies are a holiday classic that bring a little bit of old-world charm to your baking. These cookies, whose name means “pepper nuts,” are packed with warm spices like cinnamon, cardamom, and white pepper, giving them a cozy, aromatic flavor that’s a perfect addition to your Christmas baking lineup. They have a dense but chewy texture, and the sweet glaze on top makes them irresistible. (You might also love Zimtsterne, another classic German holiday cookie that’s packed with cinnamon and has a delightful almond flavor.) They’re simple to make, full of festive flavor, and just the thing to share with friends and family.
Why You’ll Love This Pfeffernüsse Recipe
- Perfectly spiced. This recipe uses a rich blend of cinnamon, cloves, ginger, cardamom, and white pepper for that classic, warm Pfeffernüsse flavor.
- No butter needed! These cookies are made without butter, relying on molasses and honey for moisture, resulting in a wonderfully chewy and dense texture.
- Plenty of glaze. Each cookie is dipped in a thick, sweet glaze that perfectly balances the warm spices and gives them a signature festive finish.
- Simple ingredients. No fancy ingredients here—just classic baking staples you likely already have in your pantry.
A Little Background on Pfeffernüsse Cookies
Pfeffernüsse are believed to have originated in Germany and are popular across various European countries during the holiday season. The name “Pfeffernüsse” translates to “pepper nuts,” referring to both the use of pepper in the spice blend and the small, round shape of the cookies. Despite the word “nuts” in their name, they’re not traditionally made with nuts. That said, some variations, especially modern or regional recipes, do incorporate ground nuts (like almonds or hazelnuts) into the dough, which can add texture and richness.
What You’ll Need
- All-purpose flour – Measure by weight or use the spoon and sweep method to avoid over-measuring. Learn more: How to Measure Flour
- Baking soda – This leavening agent helps the cookies rise slightly, giving them that soft, chewy interior.
- Spices – A mix of cinnamon, nutmeg, cloves, ginger, cardamom, allspice, and white pepper gives these cookies their distinct, aromatic flavor.
- Molasses and honey – These provide sweetness, moisture, and that deep flavor characteristic of Pfeffernüsse.
- Salt – Just a small amount balances the sweetness and enhances the flavor of the spices. I almost always bake with regular table salt. Learn more: Types of Salt for Baking
- Egg – Let this come to room temperature for easier mixing and the best texture. I recommend baking with large eggs.
- Confectioners’ sugar – Also labeled as powdered sugar or 10X sugar.
- Milk – I use whole milk, but any kind you have (or even just water) will work for making the glaze.
How to Make Pfeffernusse Cookies
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking soda, salt, and spices.
- Combine the wet ingredients. In another bowl, whisk the molasses, honey, and egg until smooth.
- Mix together. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms. Chill the dough for about 30 minutes.
- Prepare for baking. Heat the oven to 350°F and line baking sheets with parchment paper or silicone liners.
- Shape and bake: Roll the dough into balls and place them on a baking sheet. Bake for 12-15 minutes or until the tops are slightly cracked.
- Glaze. Allow the cookies to cool slightly while you combine the confectioners’ sugar and enough milk to make a thick glaze. Dip each cookie into the glaze, making sure they’re fully coated. Let them set on a wire rack until the glaze hardens.
Tips for Success
- Don’t over-mix. When combining wet and dry ingredients, mix just until everything is incorporated. Over-mixing can make the cookies tough.
- Chill the dough. A bit of chilling time helps keep the cookies from spreading too much and makes it easier to handle.
- Use a cookie scoop. It will make portioning the dough quicker and more consistent. Having all the cookies the same size will help them bake more evenly. Learn more in my guide to cookie scoops.
- Use white pepper. It’s more traditional and provides a milder, earthier heat that balances well with the other spices. Of course, if you only have black pepper, then it’s fine to use that.
- Easy dipping technique. Place each cookie on a fork and dip into the glaze, coating thoroughly. Then lift up the fork and let the excess drip off before placing the cookie on a wire rack set over a pan or parchment paper for easy cleanup.
Variations
- Change the spices. Adjust the spice blend to suit your tastes.
- Add anise. Add 1/2 teaspoon of anise extract or a pinch of ground anise for a traditional licorice-like flavor.
- Make them nutty. Mix in 1/4 to 1/2 cup of finely chopped almonds or hazelnuts to add some crunch and richness to the cookies.
- Lemon glaze. Add a teaspoon of lemon juice to the glaze for a touch of brightness that complements the warm spices.
- No glaze. For a less sweet version, you can skip the glaze or simply dust them with confectioners’ sugar.
How to Store
- Room temperature: Store these cookies in an airtight container at room temperature for up to a week. The flavors will continue to meld, making them even better after a few days.
- Freezer: You can also freeze these cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
More Spiced Cookie Recipes
Pfeffernüsse Cookies
Enjoy the rich flavor of these traditional Pfeffernüsse cookies! Packed with warm spices and dipped in a sweet glaze, they're a classic holiday favorite that brings a bit of old-world charm to your baking.
Ingredients
- 2 & 1/2 cups (300g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 & 1/2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground allspice
- 1/4 cup honey
- 1/3 cup molasses
- 1 large egg
- 1 & 1/2 cups (165g) confectioners’ sugar
- 2 to 4 tablespoons milk (or water)
Instructions
- Whisk together the flour, baking soda, salt, and spices. Set aside.
- In a separate bowl, whisk together the molasses, honey, and egg until smooth.
- Slowly mix the wet ingredients into the dry ingredients until a dough forms. Chill the dough for about 30 minutes to make it easier to handle.
- Preheat the oven to 350°F and line baking sheets with parchment paper or silicone liners.
- Using about a tablespoonful of dough at a time, roll the dough into small balls (about 1 inch in diameter) and place on a baking sheet. Bake one pan at a time for 12-15 minutes, until they are puffed and slightly cracked on top.
- Cool on the pans on a wire rack while you make the glaze.
- Slowly add 2 tablespoon of milk to the confectioners’ sugar. Mix until smooth. Add more milk if needed to make a smooth, thick glaze.
- While they're still a bit warm, dip the cooled cookies in the glaze, and set on a rack to set.
Notes
Store in an airtight container at room temperature up to a week.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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