Pfeffernüsse, which translates to "pepper nuts" in German, are small, spiced cookies that have been enjoyed across Europe for centuries.
Originating in Germany and the Netherlands, these cookies are a staple during the Christmas season, celebrated for their warm, aromatic blend of spices—star anise, cloves, cinnamon, and even a touch of black pepper.
Traditionally, they were often made in large batches to share with family and friends, embodying the spirit of togetherness during the holidays.
What makes Pfeffernüsse so unique is their balance of flavors and textures. The molasses and honey lend a deep, rich sweetness, while the toasted spices bring complexity and a hint of heat.
Just outta the oven...
Freshly baked, the cookies have crisp edges with a soft, chewy center, and a generous dusting of icing sugar gives them that festive, snowy finish. They’re the kind of cookies that fill your kitchen with nostalgic warmth—a feeling that lingers long after the last crumb is gone.
If you’re looking to try something new this holiday season, these cookies are a perfect place to start. They’re simple to make, beautifully spiced, and perfect alongside a cup of tea, coffee, or hot chocolate.
Plus, rolling the dough into little balls and dusting them with sugar makes for a hands-on, satisfying baking project. Give this recipe a try and let the Pfeffernüsse tradition bring a little European charm to your table.
Ingredients:
(Make 24 cookies)
Star Anise, 1 TBSP
Cinnamon, 1 Stick
Green Cardamoms, 1 TBSP
Cloves, 1/2 TBSP
Black Peppercorns, 1/2 TBSP
Molasses, 81g
Pure Honey, 42g
Unsalted Butter, 57g
Egg, 1
Unbleached All Purpose Flour, 240g
Baking Soda, 3/4 TSP
Sea Salt, 1/4 TSP
Ginger Powder, 1/2 TSP
Nutmeg, Pinch
Granulated Sugar, 75g
Dark Muscovado Sugar, 45g
Icing Sugar, For Dusting
Equipment:
Oven
Sauce Pot
Spice Grinder
Cast Iron Skillet / Pan
Directions:
Toast star anise, cinnamon, cardamoms, cloves and black peppercorns in a skillet until aromatic.
Transfer to a spice grinder.
Blitz until powder forms.
Set it aside until ready to use.
In a sauce pot over medium heat, add molasses, honey and butter.
Stir to combine well.
Continue cooking until the butter has completely melted.
Remove from heat and set it aside to cool down slightly.
Once the mixture has cooled down, whisk in the egg.
Set it aside until ready to use.
In a large mixing bowl, combine flour, baking soda, salt, ginger powder and freshly grated nutmeg.
Sieve in the spice blend.
*You can use the residue to make an excellent masala chai.*
Mix until well combined.
Followed by the molasses mixture.
Mix until it reaches cookie dough consistency.
Cover and chill in the fridge for 4 hrs to overnight.
Preheat oven to 165 degrees celsius or 325 fahrenheit.
Take about 1/2 TBSP worth of that cookie dough and roll into balls.
Transfer onto a baking tray lined with parchment paper.
Set the dough balls about 1 inch apart.
I managed to get 12 cookies per tray.
Wack into the oven and bake for 10 to 15 mins or until the cookies are crispy around the edges but still soft at the center.
Cool on the baking tray for about 10 mins before transfer them onto a wire rack.
Dust with icing sugar.
It is best to serve warm or keep in an airtight container.
Enjoy.
Let it snow icing sugar...
These are dangerously addictive...
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