This recipe makes traditional German cookies (Pfeffernüsse Cookies) that are small, crunchy, spicy, slightly sweet and very tasty! These cookies are a wonderful gift for giving during the holidays!
Here are some of our most popular holiday desserts to also try: Hello Dolly Bars, Chocolate Crinkle Cookies, Sparkling Shortbread Cookies and Monster Cookies.
My husband is from Kansas and in the community where he lived there was a significant amount of German Mennonites. They brought this traditional German cookie recipe with them and it is very popular at holiday get togethers.
Here is the original Mennonite Peppernuts recipe card that was his mother’s card. You can tell the age with it being written on a typewriter and having darkened with age and baking stains. This is a well-loved recipe! We have improved the instructions that are quite lacking in this card as well as the baking temperature and time, so use the updated recipe at the end.
What are Peppernuts?
Peppernuts are small spice cookies from Germany and also called German crunch cookies by some. In Germany they are known as Pfeffernüsse. They are called Pebernødder in Denmark, Pepernoten in The Netherlands, and pfeffernuesse or peppernuts in English-speaking countries.
These cookies are small and crunchy like a nut, hence their name. They are crunchy, just slightly sweet and so easy to eat by the handful. And then another handful. Okay, just one more, maybe! They are so yummy and a wonderful Christmas treat!
You might notice the anise oil in the recipe. That is the flavor of black licorice, but don’t let that scare you. I don’t like black licorice, but I love the taste of these cookies.
The cinnamon and cloves add the spice to these cookies and the molasses also adds to the flavor.
One of the best things about these cookies is that they keep for a month and are best when they have had some time to dry out and get crunchier. So, these are often made a month before Christmas and stored in metal tins to age. Being in Texas, when my husband was growing up they often received a Collin Street Bakery DeLuxe Fruitcake in a holiday tin like the one shown below. These they saved and reused to store the Peppernut cookies and we continue that tradition today.
This pfeffernüsse cookie recipe makes a lot of these little cookies, but don’t even think about halving this recipe. You are going to want to give some of these as gifts. They make great gifts for friends, family and school teachers. You can find small jars to put these in and decorate them up with Christmas colors.
These look so festive!
How to Make Pfeffernüsse Cookies
Here is how to make these delicious Peppernuts cookies.
1. First, get your ingredients together. There are a few more ingredients to these cookies than most, but that is okay, it is what makes them so tasty.
2. In a large mixing bowl (preferably a Kitchenaid stand mixing bowl), add the butter, brown sugar, white sugar, molasses, and cream and mix well with the paddle attachment.
3. Add the eggs, salt, ground cinnamon, ground cloves, anise oil, baking soda and baking powder and mix well.
4. Add one cup of flour at a time.
5. Mix until the flour is absorbed into the dough. You do not have to over mix 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!
6. Put the bowl of dough into the refrigerator for 30 minutes and allow the dough to get a little stiffer.
7. Preheat the oven to 375 degrees F. If you have a double oven, then preheat both ovens.
8. Lay out aluminum foil for the baked cookies to cool on.
9. Tape wax paper to the top of your table, counter, island, or other kitchen work area.
10. Scoop out a lemon-sized amount of dough.
11. Roll it into a ball in your hands.
12. 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.
13. Use a knife to cut the rope into small nut sized pieces of dough.
14. 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.
15. Place the baking sheet in the preheated oven and bake at 375 degrees F 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.
16. 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.
17. Repeat rolling the dough, cutting the dough, loading the baking sheets and baking the cookies until all of the dough is used. This is a fun activity to get your whole family involved in for baking these Christmas cookies.
Adapting the Recipe for Different Diets
Gluten-Free: To make the recipe gluten-free, substitute the all-purpose flour with a gluten-free baking flour mix. Ensure the baking powder and soda are certified gluten-free as well. Also, remember to check all your ingredients to confirm they’re gluten-free, including spices.
Dairy-Free: For a dairy-free version of these cookies, substitute the butter with a dairy-free butter substitute or coconut oil, and the heavy whipping cream with a dairy-free cream alternative like coconut cream. Note that using coconut oil might give the cookies a slight coconut flavor.
Vegetarian: This recipe is already vegetarian, as it doesn’t include any meat, poultry, or fish.
Vegan: To make these cookies vegan, you will need to replace the butter, cream, and eggs. Use a dairy-free butter substitute or coconut oil instead of butter, a dairy-free cream alternative like coconut cream in place of the heavy whipping cream, and replace the eggs with a vegan egg substitute. For each egg, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water and let it sit for a few minutes to thicken), or a commercial vegan egg replacer.
Remember, when modifying a recipe for specific dietary needs, results can vary and the texture and taste might not be exactly the same as the original recipe. It might take a bit of experimenting to get the results to your liking.
Variations
Here are a few variations you can make with this recipe:
Spices: You can adjust the amount of spices to taste or add different ones. Ground nutmeg, ground cardamom, allspice, or ginger would all complement the existing spices well.
Sweetness: For a slightly sweeter version, roll the baked and cooled cookies in powdered sugar or drizzle with a simple glaze icing (powdered sugar mixed with a little water or milk until it reaches a drizzling consistency).
Fruits or Nuts: Some people like to add finely chopped nuts, dried fruits, or even small chocolate chips to the dough. If you decide to do this, be careful not to add too much as it can make the dough difficult to roll out.
Flavorings: You can experiment with different flavorings in place of the anise extract. Almond extract or pure vanilla extract would add a nice touch.
Decoration: Change the way you shape or cut the cookies for different occasions. For example, roll them into festive shapes during Christmas or use a cookie press to create different designs.
Remember, when you make variations, the final texture and taste of the cookies can be different from the original recipe. It might take a bit of experimenting to get it to your liking. Please share the details of your variations in the comments section below.
Frequently Asked Questions
Pfeffernüsse translates from German to “pepper nuts” in English. The “pepper” refers to the spices used, and “nuts” refer to the small, round, nut-like shape of the cookies.
These cookies are supposed to be crunchy, but if they’re too hard, they might have been over-baked. Ensure you bake them only until golden brown and not longer. Also, keep in mind that these cookies continue to harden as they cool.
Anise oil has a distinct flavor that is sweet, aromatic, and like licorice. If you’re not a fan of licorice, don’t worry, its flavor is more subtle in the cookies, thanks to the other spices.
Yes, if you don’t have anise oil or don’t like its flavor, you can substitute it with an equal amount of vanilla extract or almond extract.
Yes, you can substitute butter with margarine. However, using butter gives the cookies a richer flavor.
If your dough is too dry or crumbly, you might have added too much flour or not enough fat. If this happens, you can add a little more cream to the dough.
If your dough is too sticky, it could be because there’s not enough flour. Add a bit more flour until it reaches the right consistency.
If your cookies are spreading too much and losing shape, it could be because the dough is too warm. Try chilling it for longer before shaping and baking.
The cookies are done when they turn a golden-brown color. Be careful not to overbake them, or they will burn underneath.
Using both types of sugar gives the cookies a good balance of sweetness and flavor. Brown sugar adds a bit of a molasses flavor.
If you don’t have molasses, you can substitute it with dark corn syrup, honey, or maple syrup.
The cookies will be soft when they first come out of the oven but will become very crunchy as they cool. If they’re not crunchy enough, you might have under-baked them; however, storing them with the lid off for a few hours will help them dry out and get more crunchy.
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.
Consistency in size helps the cookies bake evenly. Try using a ruler to measure the thickness of the ropes and the size of the cut pieces of dough.
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!
If you’re using a convection oven, reduce the baking temperature by 25 degrees Fahrenheit and check the cookies a few minutes early since convection ovens can bake faster due to the circulating air.
Pfeffernüsse Cookies are intended to be hard and crunchy with slight cracking on the outside with a little bit softer inside, and a bit of a chewy texture from the molasses. They’ll initially be a bit softer when they come out of the oven, but they harden as they cool.
Storing Info
Store at Room Temperature
After the cookies have completely cooled, store Pfeffernüsse cookies in an airtight container at room temperature on the counter for up to 1 month. If the cookies are not quite crunchy, you can leave the lid off of the container for a few hours and they will get crunchy. There is no need to store them in the fridge.
Freezing
To freeze Pfeffernüsse cookies, let them cool completely first. Once cooled, place them in a zip-top freezer bag or airtight container. You can place a sheet of wax paper or parchment paper between layers of cookies to prevent them from sticking together. Ensure all air is pressed out of the bag or container before sealing. Properly stored, the cookies can be frozen for up to 3 months.
Thawing
When you’re ready to enjoy your frozen Pfeffernüsse cookies, remove the desired quantity from the freezer and let them thaw at room temperature. There’s no need to use the microwave or oven, as they’ll naturally return to their original texture as they thaw. If you find the cookies aren’t as crunchy as you’d like, you can leave them uncovered at room temperature for a couple of hours to regain their crunch.
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Pfeffernüsse Cookies Recipe (Peppernuts Cookies)
RECOMMENDED PRODUCTS
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.
VIDEO
NOTES
Nutrition
This Peppernuts recipe is also called by these names: Mennonite peppernuts recipe, peppernuts anise cookies recipe, German pepper nut cookies recipe, pepper nut cookie recipe, pepper nuts recipe, and German pfeffernusse recipe.
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!!!