Pfeffernüsse Cookies are German spice cookies packed with warm flavors and finished with a snowy sugar coat. And they’re way easier to make than the big ingredient list suggests. They fit right in on a Christmas cookie tray, and are great for gifting, snacking, or accidentally finishing in one afternoon.
Ingredients and Substitutions
There are a lot of ingredients, but don’t let that intimidate you. Pfeffernüsse are easy to make!
- All purpose flour
- Ground cinnamon
- Baking powder
- Ground ginger
- Ground allspice
- Ground cardamom
- Ground cloves
- Baking soda
- Salt
- Ground black pepper
- Butter, softened
- Granulated sugar
- Dark brown sugar – Light brown sugar works. Add a drizzle of molasses for a deeper flavor.
- Egg + Egg white
- Dark corn syrup – Can be replaced with half honey, half molasses.
- Vanilla extract – I prefer vanilla, but it can be swapped with anise extract for a classic old-world Pfeffernüsse flavor.
- Powdered sugar – For rolling the cookies.
How to Make Pfeffernüsse Cookies
Refer to the recipe card below for measurements and complete directions.
Step 1: In a large bowl, mix the flour, cinnamon, baking powder, ginger, allspice, cardamom, cloves, baking soda, salt and pepper. Set aside.
Step 2: With a mixer on medium high, beat the butter, granulated sugar and brown sugar until the mixture looks light and fluffy. Add the eggs, egg white, corn syrup and vanilla. Switch to medium speed and beat until everything is combined.
Step 3: Turn the mixer to low and add the flour mixture a little at a time until a dough forms. It will be very sticky! Wrap the dough in plastic wrap and refrigerate for at least 2-3 hours or overnight.
Step 4: Heat the oven to 375°F and line baking sheets with parchment paper. Unwrap the dough and drop it by 2-teaspoon portions onto the sheets, leaving about an inch between each.
Step 5: Bake for 7 to 8 minutes, or until the edges look golden. Let the cookies cool on the sheet for 5 minutes, then move them to a rack to cool completely.
Step 6: Roll cooled Pfeffernüsse cookies in powdered sugar. Store in airtight container or holiday cookie tin at room temperature for up to a week.
Helpful Tips
- Chill time matters – The dough is super sticky and it needs time to firm up a little.
- Keep the dough cold while you work – If the dough warms up as you scoop, pop the bowl back in the fridge for a few minutes.
- Use a cookie scoop – A 2-teaspoon cookie scoop keeps the cookies bite-sized and the consistent size helps them bake evenly.
- Don’t overbake – These cookies stay soft inside, so pull them when the edges start to color.
- Cool before rolling in powdered sugar – If you’re planning to coat them, make sure they’ve cooled completely so the powdered sugar won’t melt.
- Spice flavor gets better the next day – Pfeffernüsse flavors get even better over time as the spices become a little fuller.
- Go light if using anise – It’s a traditional flavor, but it can easily be overpowering.
- Storage tip – These cookies keep well in an airtight container.
FAQ
Yes. The spices settle and blend as the cookies rest, so the flavor deepens and smooths. The texture also softens slightly, which most people love.
You can. Anise extract gives a more traditional German flavor. Use the same amount as vanilla and keep it light so it doesn’t overpower the spices.
A mix of half honey and half molasses works well. It keeps the cookies soft and adds the right depth of flavor.
They keep for about a week in an airtight container.
Pfeffernüsse Cookies
Ingredients
- 1¾ cups all-purpose flour
- 1¼ teaspoons ground cinnamon
- 1⅛ teaspoon baking powder
- ¾ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 6 tablespoons butter softened
- ¼ cup granulated sugar
- ¼ cup packed dark brown sugar
- 1 egg
- 1 egg white
- 2 tablespoons dark corn syrup
- ½ teaspoon vanilla extract
- ¼ cup powdered sugar
Instructions
- In a large bowl, mix the flour, cinnamon, baking powder, ginger, allspice, cardamom, cloves, baking soda, salt and pepper. Set aside.
- With a mixer on medium high, beat the butter, granulated sugar and brown sugar until the mixture looks light and fluffy. Add the eggs, egg white, corn syrup and vanilla. Switch to medium speed and beat until everything is combined.
- Turn the mixer to low and add the flour mixture a little at a time until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight.
- Heat the oven to 375°F and line baking sheets with parchment paper. Unwrap the dough and drop it by 2-teaspoon portions onto the sheets, leaving about an inch between each.
- Bake for 7 to 8 minutes, or until the edges look golden. Let the cookies cool on the sheet for 5 minutes, then move them to a rack to cool completely.
- Roll cooled Pfeffernüsse cookies in powdered sugar. Store in an airtight container or holiday cookie tin at room temperature for up to a week.
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