Pfeffernüsse Spice Cookies
Classic German Pfeffernüsse are small, aromatic spice cookies traditionally enjoyed during Advent and Christmas. Fragrant with warm spices, honey, and a gentle heat from white pepper, these cookies mature beautifully over time and develop a characteristic tender crumb beneath a delicate sugar glaze.
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Print PinServings: 50 Cookies
Calories: 79kcal
Cost: £6.00
Equipment
- 1 Large Mixing Bowl & Spatula
- 1 Small Saucepan
- 1 Large Baking Tray
- 1 Small Bowl for Icing
Ingredients
- 280 g Plain Flour 2¼ cups
- 60 g Almond Flour ¼ cup
- 2.5 g Baking Soda ½ tsp
- 1 pinch Fine Salt
- 10 g Spice Blend (Below) 2 tsp
- 1.25 g White Pepper ¼ tsp
- 100 g Soft Brown Sugar ½ cup
- 110 g Honey ⅓ cup
- 70 g Unsalted Butter 5 tbsp
- 45 ml Double Cream 3 tbsp
- 1 each Large Egg
Sugar Glaze
- 300 g Icing Sugar 2½ cups
- 60 ml Water 4 tbsp
Instructions
- Combine the plain flour, almond flour, baking soda, salt, hot spice blend and white pepper in a large mixing bowl and set aside.
- Place the brown sugar, honey, butter and cream into a saucepan and heat gently, stirring continuously, until the sugar has fully dissolved and the mixture is smooth. Do not allow it to boil.
- Remove from the heat and allow to cool for 5–10 minutes until just warm. Pour the mixture over the dry ingredients and mix thoroughly. Add the egg and mix until a soft, cohesive dough forms.
- Cover the dough tightly and refrigerate overnight to allow the spices to bloom and the dough to firm.
- Remove the dough from the refrigerator and allow it to soften slightly. Portion into 2cm (¾ inch) balls. If a scoop is unavailable, roll the dough into logs, chill briefly, then cut evenly and roll into balls.
- Arrange on baking trays lined with baking paper, spacing well apart. Bake at 180°C (350°F) for approximately 12–15 minutes, until lightly golden and just set.
- Remove from the oven and transfer to wire racks to cool completely.
- To prepare the glaze, mix the icing sugar with the water until smooth and fluid but not thin. Dip each cooled cookie into the glaze, allowing excess to drip off, then return to the wire rack to dry fully.
Presentation
- Once set, the glaze should form a thin, matte coating typical of traditional Pfeffernüsse. Serve piled simply or arranged in parchment-lined tins. These cookies improve with age and are best enjoyed after several days of resting.
Notes
The overnight rest is essential for flavour development and texture.
White pepper provides warmth rather than sharp heat and should not be omitted.
For a more traditional finish, the cookies may also be tossed in icing sugar instead of glazed.
Store in an airtight container; flavour and texture continue to improve for up to two weeks. Texture Variation – Softer or Crisper Pfeffernüsse For softer, cake-style Pfeffernüsse, remove the cookies from the oven as soon as they are just set and pale golden. Allow them to cool fully before glazing, then store in an airtight container. The honey and glaze will soften the crumb further over the following days. For crisper Pfeffernüsse, extend the baking time by 2–3 minutes until the cookies are evenly golden. Allow them to cool completely uncovered before glazing. Store loosely covered for the first 24 hours to allow excess moisture to escape, then seal in an airtight container. Resting improves both styles, with flavour deepening and texture stabilising after several days. Mixed Spice Blend Yield: ¼ Cup 2 Tbsps. Ground Cinnamon 2 tsps. Ground Allspice 2 tsps. Ground Nutmeg 1 tsp Ground Cloves 1 tsp Ground Ginger 1 tsp Ground Coriander 1 tsp Ground Green Cardamom 3/4 Teaspoon Ground Mace ½ tsp 5 Spice Mixture
White pepper provides warmth rather than sharp heat and should not be omitted.
For a more traditional finish, the cookies may also be tossed in icing sugar instead of glazed.
Store in an airtight container; flavour and texture continue to improve for up to two weeks. Texture Variation – Softer or Crisper Pfeffernüsse For softer, cake-style Pfeffernüsse, remove the cookies from the oven as soon as they are just set and pale golden. Allow them to cool fully before glazing, then store in an airtight container. The honey and glaze will soften the crumb further over the following days. For crisper Pfeffernüsse, extend the baking time by 2–3 minutes until the cookies are evenly golden. Allow them to cool completely uncovered before glazing. Store loosely covered for the first 24 hours to allow excess moisture to escape, then seal in an airtight container. Resting improves both styles, with flavour deepening and texture stabilising after several days. Mixed Spice Blend Yield: ¼ Cup 2 Tbsps. Ground Cinnamon 2 tsps. Ground Allspice 2 tsps. Ground Nutmeg 1 tsp Ground Cloves 1 tsp Ground Ginger 1 tsp Ground Coriander 1 tsp Ground Green Cardamom 3/4 Teaspoon Ground Mace ½ tsp 5 Spice Mixture
Nutrition
Calories: 79kcal | Carbohydrates: 14g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.05g | Cholesterol: 4mg | Sodium: 16mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 49IU | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 0.4mg
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