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Pfeffernüsse are a timeless holiday cookie that brings the warmth of old-world baking straight into your kitchen. These traditional German spice cookies are known for their deep, aromatic flavor, created by a blend of warming spices, molasses, and just a hint of pepper.
Often enjoyed during the Christmas holiday, Pfeffernüsse have been passed down through generations. They are treasured for their soft texture and bold, cozy taste. Whether you’re honoring your German roots or like myself, expanding your holiday cookie lineup, these classic spice cookies add flavor and festive charm to any dessert table. They are also the perfect thing to add to Christmas cookie gift boxes.
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What Are Pfeffernüsse?
Pfeffernüsse loosely translates to “pepper nuts”. Pepper nuts are classic German Christmas cookies known for their distinctive blend of spices. We use similar spices in American Pumpkin spice aside from spices like cardamom and mace. These cookie use a spice blend called lebkuchengewuerz (pronounced: Leeb- Koo-hen-ge-voortz) which is a German gingerbread spice.
Despite the name, the cookies aren’t spicy in a hot sense—rather, they feature a gentle warmth from black or white pepper combined with cinnamon, cloves, ginger, nutmeg, and sometimes cardamom or anise. In the past, I have also tried adding cayenne pepper to give extra spiciness. Traditionally, the cookies are rolled into small rounds and coated in powdered sugar. I personally prefer the iced variety. Either way, Pfeffernüsse are beloved for their soft yet slightly chewy texture.
Flavor and Texture
Pfeffernüsse cookies offer a rich, complex flavor profile. The molasses provides both depth and sweetness, while the spice blend adds warmth and aroma without overpowering the palate. The cookies are typically soft on the inside with a lightly firm exterior. This creates a very satisfying bite that pairs well with coffee, tea, or hot cocoa.
Why Pfeffernüsse Are Perfect for the Holidays
These cookies are ideal for holiday baking because their flavors actually improve over time. The spices deepen as the cookies rest, making them perfect for baking ahead of the busy holiday rush. I have made these a week ahead just to have something to serve guests and they tasted amazing as their flavor deepened.
Pfeffernüsse stores very well, which is why they’re one of my favorite cookies for cookie tins, gift boxes, and festive dessert trays. Their snow-dusted powdered sugar or glaze coating makes them as beautiful as they are delicious.
Tips for Baking the Best Pfeffernüsse
- Use fresh spices for the most vibrant flavor
- Don’t skip the resting time—the dough benefits from sitting
- Roll cookies small for a traditional look and even baking
- Coat generously in powdered sugar or glaze once completely cooled
Ingredients
Flour– like most cookie recipes, I used all-purpose flour as it is balanced in proteins and tends to yield a more tender cookie. I would not recommend using something like bread flour as the cookie’s texture would be tougher.
Molasses– Molasses is the sweet byproduct of sugar refining. It has a very deep rich taste and adds a depth of flavor to the pfeffernüsse. Furthermore, molasses also contains most of the minerals that are stripped away during the sugar refinery process.
Butter– Like most cookies, a good quality butter is important for a good flavor and texture. I usually use Kerrygold butter.
Spices– The blend of spices used for pfeffernüsse and other German Christmas confections are known as lebkuchengewurz. For this recipe, I chose to use spices such as cinnamon, ginger, mace, cardamom, cloves, and etc individually. This way people from all over can use spices they already have and not feel like they have to use the lebkuchengewurz spice blend. However, one can use the spice blend for more convenience and authenticity.
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Pfeffernüsse
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Equipment
- Medium Saucepan
- Plastic Wrap
Ingredients
- 3½ cups All-Purpose Flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp white or black pepper
- 1 tsp cinnamon
- 1 tsp ground cloves
- ½ tsp allspice
- ½ tsp cardamom
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ½ tsp mace
- ½ cup almond flour
- ⅓ cup honey
- ¼ cup molasses
- ½ cup brown sugar
- 3 tbsp heavy Cream
- 8 tbsp unsalted butter 1 stick
- 1 large egg
Glaze
- 2 cups powdered sugar
- 3-5 tbsp water or fresh lemon juice
Instructions
- In a medium bowl, add the flour, salt, baking soda, pepper, cinnamon, cloves, allspice, cardamom, ginger, nutmeg, and mace. Wisk until combined. Set aside.
- To a medium saucepan, add the honey, molasses, brown sugar, heavy cream, and butter.
- Heat on medium heat until brown sugar and butter melts. Stir until mixture is smooth and homogenous.
- Remove sugar-mixture from heat and allow to cool for about 5 minutes. (If mixture is hot enough to burn your finger, it is too hot to proceed.)
- Once sugar-mixture has cooled down, pour sugar-mixture into flour mixture. With spoon stir until both mixture are almost complete combined.
- Add egg. Stir in egg just until combined. DO NOT over beat.
- Onto a sheet of plastic wrap, pour dough out. Wrap dough and refrigerate for about 1-2 days. (This will allow butter to harden and gluten to relax which gives a more tender cookie.)
Baking
- Preheat oven to 350℉. Line a larger cookie sheet with parchment paper. Set aside.
- Using 1 tbsp cookie scoop, scoop cookies. Use hands to roll cookies into balls and place on cookie sheet.
- Baking doe 15 mins or until bottoms of cookies are a light golden brown.
- Once done, let cookies cool completely on pan.
Glaze
- To a medium bowl, add powdered sugar and enough water or lemon juice get a semi-thick or thick glaze. (Using water is more authentic, but lemon juice makes a more tasty glaze.)
- Dip each cookie in the glaze. Let the excess fall off, and place cookies on a wire rack. This will allow any more excess glaze to fall off. Glaze will harden onto cookies.
- Enjoy!!
