Pfeffernusse are thick and chewy German spice cookies that just scream ‘holidays’! These small yet substantial cookies are rolled in powdered sugar for a sweet touch. They stay chewy for days and freeze well, too.
Each year at Christmastime I try and get one or two more family recipes on the blog. Sometimes this is easy as the recipes are written down (and with measurements, at that!) And other times it takes searching for clues in handwritten recipe books and mining various family members’ memories to try our best to recreate traditions of yesteryear.
There’s quite a variety of Italian Christmas desserts already published here as I’m mostly Italian in heritage (see pignoli cookies, struffoli, and cucidati), but the little bit of German that I am is poorly represented.
Psst – this pictures in this post were updated in 2020 after their initial publish date in 2015. If you’re coming back this year to make them (thank you!!) you might recognize the photo below. It’s the same great recipe, just baked up a little thicker and dusted in confectioners’ sugar a second time.
Unfortunately I don’t have many recipes passed down from that side of my family, but without fail what we would do around the holidays was go to our local German butcher and pick up pfeffernusse cookies along with other delicacies (like landjaeger and all kinds of wursts.)
Ever since I moved away from home (and said German butcher) I’ve taken to making my own pfeffernusse cookies and they’re just as uniquely spiced up as I remember.
Pfeffernüsse means “pepper nuts” in German, alluding to their small size and bold, spiced flavor. And true to their name, there’s ground white pepper included in the cookie dough. Pepper in your cookies! It adds a bite that blends so well with the sweet flavors. I promise.
Recipe ingredients
Thanks to the addition of both molasses and honey, these pfeffernusse stay chewy for days. They combine with a blend of brown and granulated sugars to provide a warmly-flavored sweetness that acts as a wonderful complement to the flavor of spice cookies.
Rounding out the liquid ingredients we have melted butter (or coconut oil if dairy-free), an egg for binding, and anise extract…and you know I’m a big fan of anise flavoring in cookies.
These pfeffernusse are SO different than my Italian anise cookies but are in the “favorites” category all the same. At first glance it might not look like anise, molasses, and ground pepper can coexist nicely in a dessert recipe, but they really do without any one ingredient overpowering the others.
Next we have flour, baking soda, a little salt and then the spices, including:
- Cinnamon
- Nutmeg
- Cloves
- Ginger
- White pepper
Ground white pepper is not a usual addition to cookies but is quite essential to these “pepper nuts”. Compared to black pepper, white pepper has a mellower, more earthy flavor with a less sharp bite. Since discovering the beauty of adding white pepper to spice cookies, I’ve started adding it to gingerbread-y things like gingerbread spritz cookies.
What’s left is the confectioners’ sugar. The store-bought pfeffernusse variety I’m familiar with had a solid white coating, but the Internet shows a mixed bag as to what authentic pfeffernusse cookies look like. With powdered sugar or without.
Here though you can see both ways: simply rolling each dough ball in sugar before baking, or going the extra step to roll them yet again once the cookies have cooled. Either way works!
Step-by-step instructions
Start by heating the molasses, honey, and butter (or coconut oil) in a small saucepan on the stove until it’s smooth and well-combined. Let this mixture cool off for around thirty minutes, during which time I measure out and prep the rest of the ingredients. This is so you don’t cook bits of the egg with straight-off-the-stovetop hot liquid.
Next beat together the egg and anise extract, then slowly pour in the cooled molasses mixture, whisking as you pour. Whisk together the dry ingredients in a separate bowl and then stir them into the liquid ingredients until just combined.
Since this pfeffernusse dough is sticky from the molasses and honey, we’ll want to wrap it in plastic wrap and chill it for several hours. This works to both reduce the stickiness so it’s easier to handle when it comes time to bake, as well as to help preventing these cookies from spreading too much in the oven.
I recommend chilling the dough for at least four hours, but overnight works even better.
Once the dough is well chilled, scoop small amounts of dough (a little bit bigger than a large gumball), roll in powdered sugar, and then place about 1 1/2″ to 2″ apart from one another on a parchment-lined baking sheet. Bake at 325°F for 11-12 minutes, or until the tops of the cookies are mostly firm and the bottoms have darkened slightly.
Cool the pfeffernusse completely before tossing in powdered sugar for the second time (if you prefer your cookies coated.)
Your experience may differ, but over time I’ve learned that my darker metal baking sheets produce taller/thicker cookies than my lighter aluminum baking sheets, even with parchment paper. I believe this is because the darker sheets cook the bottoms of the cookies faster, setting them up and preventing excess spread. In all of my recipe testing I’ve gotten plenty of thinner pfeffernusse cookies, and they’re just as deliciously chewy as the thicker ones.
Recipe notes
- I’ve tested these cookies with coconut oil instead of butter and it works great! That will make this recipe dairy-free. I prefer to use refined coconut oil so it doesn’t bring a coconut flavor, as that wouldn’t mesh well with these spice cookie flavors.
- If you don’t have ground white pepper and prefer not to buy it, you could likely use black pepper in its place, though I would definitely use less as it’s a fair amount punchier. Maybe more like one-quarter teaspoon? Just keep in mind I haven’t tested it this way myself.
Pfeffernusse (Spice Cookies)
Ingredients
- 1/4 cup molasses
- 3 tbsp honey
- 1/4 cup unsalted butter or coconut oil
- 1 egg
- 1 tsp anise extract
- 2 cups all-purpose flour
- 1/4 cup plus 2 tbsp granulated sugar
- 1/4 cup brown sugar
- 1 tsp ground cinnamon
- 3/4 tsp baking soda
- 3/4 tsp ground ginger
- 3/4 tsp ground white pepper
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/2 cup confectioners' sugar for rolling (divided, optional)
Instructions
- Add molasses, honey, and butter (or coconut oil) to a small saucepan set over medium heat. As the mixture heats, stir to combine ingredients until it's smooth and well-mixed (about five minutes). Remove saucepan from heat and let molasses mixture cool to room temperature. You want it to cool before continuing so the hot mixture doesn't begin to "cook" the egg.
- In a separate small bowl, whisk together egg and anise extract. Once the molasses mixture has sufficiently cooled, very slowly pour in small amounts of the egg mixture, whisking continually, until all is combined.
- In a separate bowl, add flour, granulated sugar, brown sugar, cinnamon, baking soda, ginger, white pepper, cloves, nutmeg, and salt. Whisk to combine. Pour molasses mixture into bowl with the dry ingredients and stir so that everything is combined and mixture is smooth, trying not to overmix. Form the dough into a ball and wrap in plastic wrap. Refrigerate dough until thoroughly chilled, at least 4 hours or overnight.
- Once dough is chilled, preheat oven to 325°F and line baking sheet(s) with parchment paper. Add 1/4 cup of confectioners' sugar to a small bowl and set aside. Scoop small balls of dough (approx. the size of a large gumball), roll into a sphere with your hands, and roll all sides in the confectioners' sugar, dusting off any additional sugar. Discard remainder of sugar.
- Place cookies about 1 1/2" - 2" apart from one another on lined baking sheets. Bake for 11 or so minutes, or until the tops of the cookies are mostly firm to the touch and bottoms have darkened slightly. Let cookies cool on baking sheet for 5-6 minutes, and then transfer cookies to a wire rack to cool completely.
- Once cooled completely, you may coat or dust pfeffernusse in remaining 1/4 cup confectioners' sugar before serving if you prefer.
Notes
Nutrition
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.
Adapted from allrecipes
Allynne says
Wunderbar! And so delicious and festive
Alyssa says
Agreed! 🙂
Jessica says
I made these last year for my German mother, her mother passed away a few years ago and these are something she remembers her mom making when she was a child. When she bit in to her first one, her eyes welled up with tears and she said “their just like the ones my mother would make ” Thank you for posting they brought much joy to our family, and are now a family must have cookie for the holidays.
Alyssa says
That makes me so happy to hear, Jessica! So, so glad your family enjoys these cookies. 🙂 I was just thinking about them the other day as I might sneak a batch in before “officially” beginning my holiday baking. Love that spice flavor.
Sheryl says
These were some of the best cookies I have ever had. Very forgiving recipe also. I had a 3 year old screaming bloody murder. A 12 week old puppy terrorizing the 3 yr old and an older dog. Total chaos in my kitchen! They were well worth that battle. The only bad thing with this recipe is that it did not make enough. Thank you for this recipe.
Alyssa says
I’m so happy you liked them, Sheryl! And glad to hear they were worth making in the midst of a lot going on. 🙂 Happy holidays!
Lecia says
How many days in advance of serving can you make these cookies? We’re throwing a party this weekend and I’m trying to do some prep ahead of time. Thank you!
Alyssa says
Hi Lecia, I would say these cookies would be just fine made a few days ahead of time – maybe 2-3 or even longer? They’re pretty chewy/hardy so they have some staying power. If your party is this weekend then I’d imagine anytime now would be good. Stored in an air-tight container we enjoy these cookies for days after making them (until the batch is gone). I hope that helps!
Lorraine says
I just finished baking these cookies. I have a couple questions: the batter never became smooth. It stayed crumbly. I was able to form a ball, with difficulty. I baked cookies as stated, but the cookie remained mostly in a ball and did not flatten? Could you give me some suggestions.
Alyssa says
Hi Lorraine, sorry the batter gave you some difficulty. How are you measuring your flour? I use a spoon and stir up the flour in the canister, spoon it into a measuring cup, and remove the excess by leveling off the top with a knife or the handle of the spoon. That way the flour isn’t packed in the cup which leads to too much flour inadvertently being added to the batter. That could cause a crumbly texture. If you’re already measuring flour that way, then I’d say start by adding 1 1/2 cups and see how the dough is. If it’s too sticky, keep adding additional flour by a tablespoon at a time until it’s smooth. Too much flour is probably behind the cookies not flattening that much, too. As for pfeffernusse, the ones we always had growing up were taller/more rounded in appearance than these, so the appearance of yours may actually be more authentic than mine! That said you’ll want the cookies to be chewy and not too dry in texture, so I’ll bet tweaking the flour will help. I hope that helps!
Karen says
Grew up with these cookies..can they be frozen? I always end up with a baking marathon starting the 20th or 21st. I don’t pick freezable cookies.
Thanks.
Alyssa says
Hi Karen, I’d say these could be made and frozen ahead of time. They’re pretty hearty little cookies. I might wait to dust them with powdered sugar until fully defrosted and ready to serve so the temperature changes don’t mess with how they look.
Another option is to prepare the dough up, chill it so it’s firm and will hold shape, roll it into balls, and then freeze the raw cookie dough balls in an air-tight container with wax or parchment paper between layers. What would be required for serving would be to put the frozen cookies on a baking sheet, letting them thaw for 15-20 minutes, and then baking them ‘fresh’ then. I haven’t gone that route with these pfeffernusse but I’ve frozen chocolate chip cookie dough that way before and it worked out. I hope that helps!
Regina Wright says
I love Pfeffernusse cookies. Can’t wait to try these.
Alyssa says
I love them too, Regina!
Mari says
I just made these and they taste delicious. A perfect blend of spices and flavoring and chewiness. I made them the size of a large gumboil but expected they would come out larger. They’re fine but smaller than I thought they would be judging from your pictures. I wonder how adding nuts might come out. Maybe I will experiment with that next year.
Alyssa says
Hi Mari, I’m so glad you enjoyed them! Size does tend to be a little tricky to convey in photos sometimes. These cookies are traditionally made very small, though you can definitely increase the size of each ball of dough and add a few extra minutes of cook time (and more space between each cookie for spreading) to yield larger cookies. I might do that myself the next time I make them. I’ve never added nuts to the batter before but it sounds like it would be a delicious addition. Thanks so much for writing in and I hope you have a wonderful holiday!
Alyssa says
I know – rocket speed! Thanks Ashley. 🙂
Alyssa says
Yessss! haha Thanks Rachel!
Alyssa says
Thanks Gayle!
Kelly says
I feel the same way, time always seems to go by way too quickly. Savoring those extra moments to make holiday cookies sounds perfect! I have never heard of pfeffernusse cookies before but they are absolutely beautiful, Alyssa! I love how chewy they are with those pretty crackles and the powdered sugar and the spices sound incredible!
Alyssa says
Thanks Kelly! I love this mix of spices. It’s definitely unique (and totally makes me think of Christmastime!)
Sarah @Whole and Heavenly Oven says
I tried pfeffernusse cookies for the first time last winter and I quickly became obsessed! You’re making me excited to try them all over again! These look absolutely PERFECT, Alyssa! So ultra-soft and chewy!
Alyssa says
Aren’t they great Sarah? They hooked me the first time I tried them too! Thanks girl. 🙂
Alyssa says
Haha it’s so fun to say, Sues! And oh man, I have no clue what I did beforehand! Just so so convenient. We recently started using their subscribe and save program for stuff like Tug’s dog treats and I can’t get over how great it is. I’m in danger of putting all the things we use pretty regularly on there!
Alyssa says
Thanks Janette! They’re not that common from what I’ve seen, but they sure are good. 🙂
Annie says
I have never heard of this kind of cookie!! They are so so beautiful though! I am a huge fan of “spicy” baked foods, I love spice cake or pumpkin spice cookies, etc. I just love the flavor those ingredients pack!
I think this is going on my Holiday baking list! 🙂
Alyssa says
I just bet you’d love these Annie! Their flavor is addictive I think. Thanks!
Alyssa says
I feel the same way Rebecca! So many cookies, so little time. 🙂
marcie says
I’ve never had this kind of cookie, and I know I would love it with the molasses and all those warm spices! These look perfectly thick and chewy, and are a must-make!
Alyssa says
Thanks Marcie! They’re one of my favorite cookies – it’s great (and a little too tempting) that I can now make them at home!