Pfeffernüsse • German Peppernut Cookies

As we know, sweets symbolize joy, and the Holidays would not be complete without them! Cakes, pies 🥧, custards, pastries, and candies are among those found during the month of December. Let’s not forget another favorite… cookies!
 
There’s a long list of popular ones 🍪 like Gingerbread Cookies (Santa’s favorite!), Snickerdoodles, Orange Ricotta, Linzer, Biscotti, Viennese Whirls, Thumbprint, Pizzelle, Butter Pecan, and many more including this one… Pfeffernüsse which are German Peppernut Cookies!
 
David and I love them 💖! These are one of our Christmas favorites! Similar to gingerbread cookies, these beloved treats have a lovely peppery background! Coated with a sugar glaze, this is another delicious recipe to make this season.
 
Before meeting my husband, I never heard of Pfeffernüsse • German Peppernut Cookies. As I mentioned on my German Plum Cake • Pflaumenkuchen page, David took me to a very cool market called Goats on the Roof. I’m not kidding you… there’s literally real goats 🐐 sitting on the roof, munching grass growing on it.
 
We came out from that adorable place with a couple of shopping bags filled with yumminess 🥰. Besides Stollen and Linzer cookies, there were these featured ones. It took me a couple years before I decided to make them from scratch. They have been a tradition ever since…
 
In my version, I use almond meal mixed with all-purpose flour. I don’t mind the texture but almond flour is another option or stick only to regular flour. One ingredient that cannot be skipped is German gingerbread spice and here’s the link to make it 👩‍🍳👨‍🍳 from scratch… German Gingerbread Spice • Lebkuchengewürz
 
It won’t be called Pfeffernüsse • German Peppernut Cookies without peppercorns in it…
Traditionally, white pepper is used in these treats but I personally prefer mixed peppercorns. While white has a delicate, floral, and pungent flavor, the mixed has a more complex profile with different layers of heat 🔥, and aroma.
 
I shape the cookies using a 1 ½-tablespoon portion scoop – the brand I use is EZ Disher Zeroll Plum. These are normally small in size but make them larger if you prefer. From there, I roll them between my hands 🤲 and make them into balls.
 
In the video 🎥, I place my cookies on a couple nonstick Circulon baking sheets. They don’t need parchment paper. If you don’t own one, you’ll have to line yours with parchment paper otherwise, they’ll stick and probably bake unevenly too.
 
After they’re baked for 15 minutes ⏰, they rest on the baking sheets for 5 minutes before being transferred onto a wire rack. It’s important to allow the cookies to cool completely before icing them or else the glaze will become too runny and won’t stick to them.
 
Making glaze is super easy. To achieve a smooth icing, sifting the powdered sugar is always a good idea 💡. I know it’s another step to do but if you don’t want to end up with a lumpy consistency, that’s the smart way to go.
 
To glaze the cookies, use a couple forks and flip them until well coated. Lift them above the bowl so the excess icing drips off and transfer them to a wire rack sitting on a baking sheet lined with parchment paper – it makes it easier to clean 🧼.
 
Before storing them in an airtight container or a cookie tin lined with parchment paper, it’s imperative to let them dry completely. I normally leave them, undisturbed on the rack overnight 🌜. If I see they’re still slightly sticky, I let them sit for another day…
 
These Pfeffernüsse • German Peppernut Cookies are just fabulous! With a gorgeous hint of spice and heat in the background, these classic Christmas treats are certainly a must bake for the Holidays 🎄. Start a new tradition by making them this year…
Bon Appétit! 🍽
 
Check out these other scrumptious sweet treat recipes… 😀
– Saffron Buns
– Nutella Fudge
– Chocolate Rum Snowballs
– Mendiants
– Cranberry Eggnog Bread
– Grandma’s Peanut Brittle
– Holiday Fruitcake
– Oliebollen
– Spicy Holiday Chocolate Bark
and for even more holiday recipes 🎄, click on this link… Recipe Category • Holidays & Events
 

 
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Pfeffernüsse • German Peppernut Cookies

These Pfeffernüsse • German Peppernut Cookies are just fabulous! These traditional sweet treats are certainly a must bake for the Holidays…

5 from 8 votes

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Servings 4 dozens

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Passive Time 1 day d 2 hours hrs

Ingredients

  

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COOKIES

• 2 1/4 cups unbleached all-purpose flour
• 1/4 cup almond meal (substitute almond flour) see Recipe
• 1 1/2 tbsp. lebkuchengewürz (German gingerbread spice) see Recipe
• 1 tsp. baking soda
• 1/2 tsp. freshly ground mixed peppercorns
• 1/4 tsp. ground Himalayan pink salt
• 3/4 cup brown sugar
• 1/4 cup blackstrap molasses tips & tricks
• 1/2 cup unsalted butter, room temperature
• 1 large free-range egg, room temperature
• 1/2 tsp. pure vanilla extract

GLAZE

• 3 cups confectioners' sugar, sifted tips & tricks
• 3 to 4 tbsp. milk, or as needed

Directions

 

COOKIES

• In a bowl, combine flour, almond meal, German gingerbread spice, baking soda and salt; whisk until blended and set aside.
• In the bowl of a stand mixer, add sugar, molasses, and butter. Using the paddle attachment, process on medium speed until mixed, cleaning the sides and the bottom of the bowl.
• Add egg and vanilla extract; process until blended.
• Working in batches, add flour mixture and mix on low speed until just combined before adding more.
• Place a piece of plastic wrap on top, making sure to touch the surface, and chill for 1 hour.
• Preheat oven to 350ºF and place parchment paper on baking sheets; set aside
• Using a 1 to 1 ½-tablespoon portion scoop, take some batter, level it out to create a dome and place the flat side on the prepared baking sheets. When all formed, roll each of them between hands to make them into balls.
• Transfer to the preheated oven and bake for 15 minutes, rotating the baking sheets halfway through cooking.
• Remove from the heat and let them rest for 5 minutes before transferring them onto a wire rack; allow the cookies to cool completely before icing.

GLAZE

• Combine confectioners' sugar and milk in a bowl until the mixture turns into a smooth but also thick consistency, enough to stick to the cookies.
• Working with one at a time, drop a cookie into the icing and, using two forks, flip it until well coated before lifting to remove any excess glaze.
• Transfer the coated cookie on a wire rack sitting on a baking sheet lined with parchment paper.
• Let the cookies dry completely for 8 to 24 hours before storing them. Makes 4 dozen.

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