Pfeffernusse Cookies | Traditional German Spice Cookie

Name: Pfeffernusse Cookies | Traditional German Spice Cookie
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 36 -48 Cookies
Ingredients: 4 cups unbleached all-purpose flour; 2 cups pure cane sugar; 4 eggs; 1 teaspoon baking powder; 1 Tablespoon cinnamon; 1 teaspoon cloves; 1 teaspoon nutmeg; ¼ teaspoon ground black pepper; ¼ teaspoon allspice; ¼ teaspoon ginger; 4 tablespoons minced candied orange peel; powdered sugar for dusting

User Reviews

5.0

36 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
36 -48 Cookies
Calories
103 kcal
Course
Dessert, Baked Goods
Cuisine
German, American

Pfeffernusse Cookies | Traditional German Spice Cookie

Xavi Perry

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Baked with the perfect combination of cinnamon, cloves, nutmeg, and black pepper (or pfeffer), Pfeffernusse Cookies are my family’s favorite traditional German cookies. Bursting with warm, holiday spices, these German spice cookies are tender and warm and the best dunking cookie as they cool!

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Ingredients

Servings

4 cups unbleached all-purpose flour
2 cups pure cane sugar
4 eggs
1 teaspoon baking powder
1 Tablespoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
¼ teaspoon ground black pepper pfeffer
¼ teaspoon allspice
¼ teaspoon ginger
4 tablespoons minced candied orange peel optional
powdered sugar for dusting

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Instructions

Preheat oven to 300 degrees F and line cookie sheets with parchment paper, silpat or grease with a little spray oil or other non-stick spray.
Beat eggs and sugar until light and fluffy, about 2-3 minutes. Add spices, mixing to combine. Whisk baking powder and flour together, then add ½ cup at a time until incorporated, the mixture will be thick and stiff. Knead in the mixer on low for 2 minutes.
Using a small cookie scoop, 1-2 tablespoons, about the size of walnuts. Arrange on parchment lined baking sheet (or be sure to grease cookie sheet).
Bake in preheated 300 degree oven for 15 minutes, remove and cool for 5 minutes, then carefully coat in powdered sugar if desired. To coat in powdered sugar, place 1-3 pfeffernusse at a time into a bowl or baggie filled with about 1 cup of powdered sugar, turn to coat, remove and let cool completely on wire rack.
The notes that I remember the most from my Grandma Flo, and my dad, was to store these cookies in an airtight container (they used tins back in the day) for 4 days before serving. The flavors deepen even more. But they do get hard, the longer they sit, they become more like a biscotti , a great tea or coffee dipping cookie. I personally like them on day 1 or 2, as they are a bit softer.
I always am reminded of my dad and Grandmother and the German side of our family when I make these cookies, they can be an acquired taste, but they are a spiced cookie that we love!
Cut this recipe in half for a smaller batch of cookies, my Grandmother had 6 boys! She had to feed a lot!

Equipments used:

Notes

A gluten-free flour blend or almond flour will work wonders in this recipe if you can’t have gluten. While I have not made these gluten-free I think that they would turn out fabulous!
Instead of coating with powdered sugar, you can make a glaze with powdered sugar and milk or try my browned butter glaze or try my amazing basic vanilla buttercream glaze.
Top these pfeffernusse cookies with a metallic luster dust for an extra special look, or mix a little into the powdered sugar to add pop and sparkle to your cookies.
Ground red pepper is another pretty topping if you want more spice and color, it's a little sweeter than regular black peppercorns.
Have you ever tried baking with anise? Anise is a ground herb that tastes a little like black licorice. It goes well with this recipe. If you prefer the licorice notes, you can add a bit of extract or ground anise to the spices.
Honey can replace the sugar! Because honey is so sweet, you’ll only need 1-¾ cups, though I have never made them with honey, so let me know if you try this!
My grandmother's recipe called for diced, candied orange or lemon peel -- gag (sorry!). My mom never put that in, but if you like candied fruit, then dice and toss in 4 tablespoons of your favorite.

Nutrition Information

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Serving 11 serving Calories 103kcal (5%) Carbohydrates 22g (7%) Protein 2g (4%) Fat 1g (2%) Cholesterol 21mg (7%) Sodium 22mg (1%) Fiber 1g (4%) Sugar 11g (22%)