Pfeffernusse are classic German spice cookies, glazed and popular during the holidays. Also called pepper nut cookies, they’re flavored with a warm blend of spices, dark brown sugar, and honey.
Homemade German Cookies
I first tried Pfeffernusse at a Christmas market in Wrocław in 2016 and expected gingerbread — but these cookies had a distinct, unforgettable spice profile. I asked a German friend for her traditional recipe so I could recreate that market magic at home, and this version is straightforward and authentic enough for any kitchen.
Pfeffernusse date back to the 1800s and are enjoyed across Germany, Denmark, and the Netherlands. Each region varies slightly, but this recipe produces tender, warmly spiced cookies finished with a simple glaze.
Rebecca’s Recipe Review
Taste: Lightly sweet with a complex spice blend.
Texture: Tender, slightly cakey cookies with a smooth icing.
Ease: 5/10 — accessible but requires attention to cooling the honey mixture before adding the egg.
Pros: Dairy-free and easy to share with guests who avoid dairy.
Cons: The spice list is long, though most are common in baking pantries.
Would I Make This Again? Yes.
Pfeffernusse Ingredients
This recipe uses honey, dark brown sugar, all-purpose flour, an egg, lemon zest, and baking powder. The distinctive flavor comes from a mix of cinnamon, ginger, white pepper (or black), cloves, star anise, nutmeg, mace, cardamom, and allspice.
The glaze is simply confectioners’ sugar mixed with water until it reaches a thick, spreadable consistency.
How To Make Pfeffernusse Cookies
- Melt the honey and dark brown sugar together in a small saucepan over medium-low heat until the sugar dissolves, but do not boil. Remove from heat and let cool to under 140°F (about warm to the touch).
2. Preheat the oven to 350°F and line a baking sheet with parchment paper.
3. In a medium bowl, whisk together the flour, baking powder, and lemon zest; set aside.
4. When the honey mixture has cooled below 140°F, stir in the egg and all the spices, mixing quickly to combine.
Rebecca’s Tips
If the egg is added before the honey mixture cools sufficiently, it may curdle. Use a kitchen thermometer or let it cool until noticeably warm but not hot.
5. Pour the honey-spice mixture into the flour bowl and stir with a wooden spoon until a dough ball forms.
6. Portion dough with a medium cookie scoop (about 1½-inch balls) and roll into smooth rounds. Place them on the prepared sheet about 1 inch apart — the cookies don’t spread much. Bake 13–15 minutes until lightly browned, then cool completely on the pan.
7. For the glaze, whisk confectioners’ sugar with 3 tablespoons water to start, adding a little more water if needed until you have a thick paste. Dip or brush the cooled cookies with the glaze and set on a rack until the glaze is firm.
How To Serve
Enjoy Pfeffernusse on their own, include them in holiday cookie tins, or let them dry slightly and serve alongside coffee for dunking like biscotti.
How To Store
Store cookies in an airtight container at room temperature for 7–10 days, depending on how soft or dry you prefer them.
These cookies also freeze well: bake and glaze, then place in freezer bags for up to 3 months.
More treats with a hint of delicious spice!
- Gingerbread Whoopie Pies With Brown Sugar Filling – handheld gingerbread treats.
- Old Fashioned Molasses Cookies – thick molasses cookies with cozy spices.
- Gingerbread Cheesecake Dip – a quick no-bake dip with bold gingerbread flavor.
- Frosted Big & Chewy Gingerbread Cookies – soft gingerbread cookies topped with a simple cream cheese frosting.
Pfeffernusse Cookies
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Pfeffernusse German Spice Cookies
Ingredients
Cookies:
- ½ cup honey
- ½ cup dark brown sugar, packed
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- zest of half a lemon
- 1 large egg, room temperature
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground white or black pepper
- ½ teaspoon ground cloves
- ¼ teaspoon ground star anise
- ¼ teaspoon ground mace
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
Glaze:
- 2 cups powdered (confectioners’) sugar
- 3 to 5 tablespoons water, as needed
Instructions
- In a small pot, warm the honey and dark brown sugar over medium-low heat until the sugar dissolves. Do not boil. Remove from heat and let cool to under 140°F.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Whisk the flour, baking powder, and lemon zest in a bowl; set aside.
- When the honey mixture has cooled, stir in the egg and all spices quickly until combined.
- Pour the honey mixture into the flour mixture and stir with a wooden spoon or spatula until a dough ball forms.
- Use a medium cookie scoop to form 1½-inch balls and place on the baking sheet about 1 inch apart.
- Bake 13–15 minutes until lightly browned. Cool completely on the pan; cookies may stick slightly while warm but will release as they cool.
- Make the glaze by combining powdered sugar with 3 tablespoons water, adding more water if needed to reach a thick paste. Dip or brush cooled cookies with glaze and let set on a cooling rack.
Notes
- White pepper is traditional but black pepper works fine if that’s what you have.
- Be sure the honey mixture has cooled before adding the egg to prevent curdling.
- If you can’t find ground anise or mace, omit them or substitute a drop of anise extract for the anise flavor.
- You can dust cookies with powdered sugar instead of glazing, if preferred.
Nutrition
Carbohydrates: 31 g |
Protein: 2 g |
Fat: 1 g |
Sugar: 20 g