Skip to content 
Pfeffernuss cookies are a holiday classic, beloved for their unique blend of spices and distinctively chewy texture. These traditional German treats, whose name translates to “pepper nuts,” have been a festive favorite for centuries. The “pepper” in their name comes from the use of black pepper in the dough, adding a subtle warmth to their already complex spice profile. Whether you’re baking them for a holiday party or simply to enjoy with a cup of tea, Pfeffernuss cookies are sure to fill your home with the unmistakable aroma of the season. Pfeffernuss Cookies, along with Lebkuchen and Springerle are classic German holiday cookies.
What are Pfeffernuss Cookies?
What makes Pfeffernuss cookies so special is their intricate balance of flavors. The dough is enriched with molasses, honey, and butter, which are cooked together to create a creamy base that lends the cookies a rich depth. The spice blend—a medley of cardamom, nutmeg, cloves, ginger, cinnamon, and anise—gives these cookies their signature warmth and slightly exotic taste. Finished with a dusting of powdered sugar or a glaze, they are as visually delightful as they are delicious.
Historically, Pfeffernuss cookies are believed to have originated in central Europe, with strong ties to Germany and the Netherlands. Traditionally baked around Christmas, these cookies were often exchanged as gifts or used to decorate Christmas trees. Their hard texture when fresh made them ideal for storing, allowing families to enjoy them throughout the holiday season. Over time, variations of the recipe have developed, but the essence of Pfeffernuss has remained consistent: a spiced cookie that celebrates the festive spirit.
The History and Significance of Pfeffernuss Cookies
Pfeffernuss cookies are deeply rooted in the Christmas traditions of Germany, the Netherlands, and Scandinavia. Their origins are closely tied to the medieval spice trade, when exotic spices like cardamom, cloves, and anise became highly prized in European kitchens. These ingredients were often reserved for special occasions, making Pfeffernuss a true celebration cookie.
The cookies’ dense and spicy nature also made them ideal for preserving, a critical factor in colder months when fresh ingredients were scarce. In many families, Pfeffernuss recipes have been passed down through generations, with each baker adding their own touch to the classic formula. Despite their variations, the cookies remain a quintessential part of the holiday baking repertoire in many European homes.
Today, Pfeffernuss cookies are enjoyed worldwide and symbolize the warmth and generosity of the holiday season. Whether you’re baking them to honor tradition or to introduce a new festive favorite to your family, these cookies are a delicious way to bring history and flavor to your table.
Ingredients
Mixture (Cook Until Creamy and Cool to Room Temperature)
1/2 cup molasses
1/4 cup honey
1/2 cup butter
Add 2 eggs once cooled and set aside
Cookie Batter
4 cups flour
3/4 cup white sugar
1/2 cup brown sugar
1 1/2 tsp ground cardamom
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp ground ginger
2 1/2 tsp anise seeds
2 1/2 tsp ground cinnamon
1 1/2 tsp baking soda
1 tsp ground black pepper
1 tsp sea salt
Instructions
1. Combine molasses, honey, and butter in a small saucepan. Turn heat on med-low and cook until butter is melted, stirring occasionally. Turn off heat, and set aside until cooled to room temperature.
2. In a medium sized bowl, add all the dry ingredients. Stir carefully with a whisk or spoon until combined.
3. When the sugar mixture is cooled, pour into a mixer bowl fitted with a paddle, and turn speed to low.
4. Crack the eggs in a separate, small bowl ensuring there are no shells. Using a fork, break the yolk and carefully whisk the egg slightly. Pour into the mixer bowl, and continue to mix on low until well combined.
5. While the mixer is off, carefully begin pouring the flour/spice mixture on top of the sugar/egg mixture.
6. Mix on med-low speed until there are no more dry ingredients visible, scraping the bowl occasionally.
7. After the dough is well mixed, dump into a sealable container and refrigerate for 2 hours.
8. When ready to bake, preheat the oven to 350*F. Prepare a sheet tray with parchment or silpat if you have one.
9. Remove dough from the refrigerator, scoop and roll into acorn sized balls, and place on the prepared sheet tray.
10. Place the tray in the oven and bake for 10-15 minutes, or until the tops begin to crack slightly. Be sure to spin your tray half way through baking to ensure even cooking.
11. When the cookies are done baking, remove from the oven and leave on the tray while you prepare the powdered sugar.
12. In a shallow bowl, dump about 1 cup of powdered sugar, and spread evenly.
13. Using a metal spatula, carefully lift the slightly warm cookie, and place into powdered sugar. With your hands, gently move, and flip the cookie until completely covered in powdered sugar. You can put a few at a time to speed up the process.
14. Shake off extra sugar, and place on a serving dish.
Pfeffernus Cookies – Spiced Cookies
Ingredients
Mixture (Cook Until Creamy and Cool to Room Temperature)
- 1/2 cup molasses
- 1/4 cup honey
- 1/2 cup butter
- Add 2 eggs once cooled and set aside
Cookie Batter
- 4 cups flour
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1 1/2 tsp ground cardamom
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp ground ginger
- 2 1/2 tsp anise seeds
- 2 1/2 tsp ground cinnamon
- 1 1/2 tsp baking soda
- 1 tsp ground black pepper
- 1 tsp sea salt
Instructions
- Combine molasses, honey, and butter in a small saucepan. Turn heat on med-low and cook until butter is melted, stirring occasionally. Turn off heat, and set aside until cooled to room temperature.
- In a medium sized bowl, add all the dry ingredients. Stir carefully with a whisk or spoon until combined.
- When the sugar mixture is cooled, pour into a mixer bowl fitted with a paddle, and turn speed to low.
- Crack the eggs in a separate, small bowl ensuring there are no shells. Using a fork, break the yolk and carefully whisk the egg slightly. Pour into the mixer bowl, and continue to mix on low until well combined.
- While the mixer is off, carefully begin pouring the flour/spice mixture on top of the sugar/egg mixture.
- Mix on med-low speed until there are no more dry ingredients visible, scraping the bowl occasionally.
- After the dough is well mixed, dump into a sealable container and refrigerate for 2 hours.
- When ready to bake, preheat the oven to 350*F. Prepare a sheet tray with parchment or silpat if you have one.
- Remove dough from the refrigerator, scoop and roll into acorn sized balls, and place on the prepared sheet tray.
- Place the tray in the oven and bake for 10-15 minutes, or until the tops begin to crack slightly. Be sure to spin your tray half way through baking to ensure even cooking.
- When the cookies are done baking, remove from the oven and leave on the tray while you prepare the powdered sugar.
- In a shallow bowl, dump about 1 cup of powdered sugar, and spread evenly.
- Using a metal spatula, carefully lift the slightly warm cookie, and place into powdered sugar. With your hands, gently move, and flip the cookie until completely covered in powdered sugar. You can put a few at a time to speed up the process.
- Shake off extra sugar, and place on a serving dish.
