This recipe yields delightful Pfeffernüsse Cookies, a traditional German treat known for their small, crunchy, spicy, and slightly sweet nature. These cookies are a perfect holiday gift, sure to please with their delicious flavor!
My husband is from Kansas, and in the community where he lived, there was a significant population of German Mennonites. They brought this traditional German Spice Cookies recipe with them, and it has become very popular at holiday get-togethers.
Here is the original Mennonite Peppernuts recipe card that belonged to his mother. You can tell its age from being typed and darkened with time and baking stains. This is a cherished recipe! We have improved the instructions, which are quite lacking in this card, as well as the baking temperature and time, so please use the updated recipe at the end.
Table of Contents
What are Peppernuts?
Peppernuts, or Pfeffernüsse as they’re traditionally known in Germany, are delightfully small and crunchy spice cookies. Across Europe, people savor them and affectionately call them German crunch cookies. Internationally, they’re known as Pebernødder in Denmark, Pepernoten in the Netherlands, and peppernuts in English-speaking countries.
These German cookies got their name for their nut-like size and irresistible crunch. They boast a subtly sweet and spiced flavor that tempts you to reach for just one more. Ideal for holiday snacking, they’re a delightful treat to welcome the festive cheer. For those with a sweet tooth, my selection of holiday classics, including Hello Dolly Bars, Chocolate Crinkle Cookies, Sparkling Shortbread Cookies, and Monster Cookies, are sure to continue the festive feast.
Reasons to Love These Cookies
- The warm blend of spices in these cookies offers a cozy, nostalgic taste.
- Their small, bite-sized shape makes them convenient for snacking or sharing.
- The satisfying crunch of these pfeffernusse cookies is a delightful contrast to the typical soft holiday cookies.
- These cookies pair wonderfully with hot beverages.
- They are easy to bake in large batches, making them ideal for holiday gifting and cookie exchanges.
Recipe Ingredients
- All-Purpose Flour: The base of the cookie, gives it structure.
- Molasses: Imparts a rich, deep sweetness and the signature dark color.
- Butter: Adds richness and a tender texture.
- Heavy Whipping Cream: Contributes to the cookies’ moistness and creamy flavor.
- Spices (Cinnamon, Cloves, Anise Oil): Provide a distinctive warm and aromatic spice profile.
See the recipe card for full information on ingredients and quantities.
Variations
- Powdered Sugar Pfeffernüsse: Dust the baked cookies with powdered sugar for a sweet and delicate finish instead of using glaze.
- Spice Blend Pfeffernüsse: Experiment with a mix of spices like ground nutmeg, ground cardamom, ground ginger, and allspice to create a spicier flavor.
How to Make Pfeffernüsse Cookies
Step #1: In a large mixing bowl, add the wet ingredients: butter, brown sugar, white sugar, molasses, and cream, and mix well with the paddle attachment.
Step #2: Add the dry ingredients: eggs, salt, ground cinnamon, ground cloves, anise oil, baking soda, and baking powder and mix well.
Step #3: Add one cup of flour at a time and mix until the flour is absorbed into the dough. You do not have to overmix it. Note that the dough gets very stiff and can easily burn out hand mixer motors. For this reason, you should use a heavy-duty stand mixer. In either case, if your mixer is struggling, then stop using the mixer and mix in the rest of the flour by hand. It can be quite a workout!
Step #4: Put the bowl of dough in the refrigerator for 30 minutes and allow the dough to get a little stiffer.
Step #5: Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). If you have a double oven, then preheat both ovens.
Step #6: Lay out aluminum foil for the baked cookies to cool on.
Step #7: Tape wax paper to the top of your table, counter, island, or other kitchen work area.
Step #8: Scoop out a lemon-sized amount of dough and roll it into a ball in your hands. Then, roll it in your hands.
Step #9: Place the dough ball onto the wax paper and use your palm and fingers to roll it out into a thin rope of dough ¼ inch in diameter. The key is to be consistent and make these all the same size so they will cook in the same amount of time. If the dough balls are sticking to the wax paper, then sprinkle a small amount of flour on the wax paper to prevent this.
Step #10: Use a knife to cut the rope into small nut-sized pieces of dough.
Step #11: Then, place them on a baking sheet where they are not touching and there is room for them to grow as they bake so that the baked cookies won’t be touching each other.
Step #12: Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 8-12 minutes until they are a golden brown color. Check them at eight minutes and bake them longer if needed. Make sure that you do not bake them too long, or the underside will burn.
Step #13: Allow the cookies to cool on the baking pans for 5 minutes, then transfer them to the aluminum foil. The cookies will be a little soft when they first come out of the oven but will become very crunchy as they cool.
Step #14: Repeat rolling the dough, cutting the dough, loading the baking sheets, and baking the cookies until all of the dough is used.
Frequently Asked Questions
Pfeffernüsse translates from German to “pepper nuts” in English. The “pepper” refers to the spices used, and “nuts” refers to the small, round, nut-like shape of the cookies.
Yes, you can prepare the cookie dough up to 3 days in advance and store it in the refrigerator until you’re ready to bake.
While a hand mixer can be used, the dough gets very stiff which can easily burn out hand mixer motors. Hence, a heavy-duty stand mixer is recommended.
Traditionally, Pfeffernüsse Cookies are quite small, about the size of a walnut. However, you can adjust the size based on your preference, but remember that the baking time will need to be adjusted accordingly.
While you can double this recipe, we don’t recommend it because that can be impossible unless you have a very large electric mixer and mixing bowl that can handle the increased amount of dough. Instead of doubling the recipe, we typically just make two batches because our KitchenAid stand mixer is not large enough to handle doubling this recipe. With that said, we do recommend making two batches, because these cookies are so good and they will last for a month — if you can keep from eating them all in a month. We typically can’t stop from eating them all in a month unless we make two batches. We also give some away as Christmas cookie gifts around Christmas time to friends and family and they are very much appreciated!
Storage Info
Pfeffernüsse cookies are known for their longevity and can be enjoyed for weeks when stored properly. After the cookies have completely cooled, place them in an airtight container to maintain their crunchiness; they will stay good for up to a month at room temperature. For extended storage, Pfeffernüsse cookies freeze exceptionally well. Place them in a freezer-safe container or bag, and they can last for several months—up to three to four months for optimal taste.
Pfeffernüsse Cookies Recipe (Peppernuts Cookies)
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Ingredients
- 1 cup butter - room temperature
- 1 cup brown sugar
- 2 cups white sugar
- 1 cup molasses
- 1 cup heavy whipping cream
- 2 large eggs
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon anise oil
- 1 teaspoon baking soda
- 2 level teaspoons baking powder
- 8 cups of all-purpose flour
Instructions
- In a large mixing bowl, add the wet ingredients: butter, brown sugar, white sugar, molasses, and cream, and mix well with the paddle attachment.
- Add the dry ingredients: eggs, salt, ground cinnamon, ground cloves, anise oil, baking soda, and baking powder and mix well.
- Add one cup of flour at a time and mix until the flour is absorbed into the dough. You do not have to overmix it. Note that the dough gets very stiff and can easily burn out hand mixer motors. For this reason, you should use a heavy-duty stand mixer. In either case, if your mixer is struggling, then stop using the mixer and mix in the rest of the flour by hand. It can be quite a workout!
- Put the bowl of dough in the refrigerator for 30 minutes and allow the dough to get a little stiffer.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). If you have a double oven, then preheat both ovens.
- Lay out aluminum foil for the baked cookies to cool on.
- Tape wax paper to the top of your table, counter, island, or other kitchen work area.
- Scoop out a lemon-sized amount of dough and roll it into a ball in your hands. Then, roll it in your hands.
- Place the dough ball onto the wax paper and use your palm and fingers to roll it out into a thin rope of dough ¼ inch in diameter. The key is to be consistent and make these all the same size so they will cook in the same amount of time. If the dough is sticking to the wax paper, then sprinkle a small amount of flour on the wax paper to prevent this.
- Use a knife to cut the rope into small nut-sized pieces of dough.
- Then, place them on a baking sheet where they are not touching and there is room for them to grow as they bake so that the baked cookies won't be touching each other.
- Bake at 375 degrees Fahrenheit (190 degrees Celsius) for 8-12 minutes until they are a golden brown color. Check them at eight minutes and bake them longer if needed. Make sure that you do not bake them too long, or the underside will burn.
- Allow the cookies to cool on the baking pans for 5 minutes, then transfer them to the aluminum foil. The cookies will be a little soft when they first come out of the oven but will become very crunchy as they cool.
- Repeat rolling the dough, cutting the dough, loading the baking sheets, and baking the cookies until you have used all the dough.
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Yummy
Will definitely try this recipe! Our family recipe is missing something. We think grandma left out an ingredient so they wouldn’t be perfect. (lol) But ours have hazelnut bits in them. I think I will add.
Utterly delicious. I can’t stop snacking on these little bites of heaven! Pfeffernusse are my favorite cookie, but store-bought ones are always so sweet and, after a few days, get dried out once the package is opened. I decided to try making these this year, and aside from a highly time-consuming recipe in terms of rolling, cutting, and baking all the dough off, it was worth it. You’re not lying when you say the recipe makes 25 cups of cookies. I used a pizza cutter to cut the dough snakes. I’d line up 5-6 snakes and run the pizza wheel through them all at once. At the start, I was measuring every single cut. After about the 3rd round, I just eye-balled it. Some were smaller, some were larger, and some I had to reform a bit. I did find that when the cookies came out of the oven if I pressed them down ever so slightly with the back of a spatula to flatten them, I ended up with a little crispier outside (which I love). Everyone I gifted these to loved them as well. Will make these annually now!
And yes, my Kitchen Aid struggled with 8 cups of flour too!
Steph, thanks for sharing your comments and thanks for the 5 star review. These are so good!!!