+

Pfeffernüsse (German Spice Cookies)

Pfeffernüsse (German Spice Cookies)

Ingredients (22)

For the spiced sugar:

  • 1 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice

For the cookies:

  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoonfreshly ground black pepper
  • 1/2 cup sliced almonds, toasted
  • 8 tablespoons unsalted butter (1 stick), at room temperature
  • 2 teaspoons packed finely grated lemon zest (from about 2 medium lemons)
  • 2 teaspoons packed finely grated orange zest (from 1 medium orange)
  • 1 cup packed dark brown sugar
  • 1 large egg
  • 3/4 cup honey
  • 1/4 cup finely chopped candied lemon or orange peel (or a combination)
Try Amazon Fresh
Nutritional Information
  • Calories49
  • Fat1.3g
  • Saturated fat0.66g
  • Trans fat0.04g
  • Carbs8.93g
  • Fiber0.25g
  • Sugar5.66g
  • Protein0.6g
  • Cholesterol4.48mg
  • Sodium22.32mg
  • Nutritional Analysis per serving (96 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Pfeffernüsse are one of the oldest of German cookies and an excellent addition to any Christmas cookie plate. Dunk them in coffee, tea, our Mulled Apple Cider, or Real Deal Hot Chocolate. Or don’t dunk, and just eat.

Make-ahead note: You can bake the cookies ahead of time and freeze them for up to 2 months. When ready to serve, bring them to room temperature and roll in the spiced sugar.

This was featured in our Holiday Cookies recipe gallery.

Tips for Christmas and Eggs

Instructions

To make the spiced sugar:
  1. 1Sift all ingredients together into a large bowl; set aside.

To make the cookies:

  1. 1Sift together flour, cinnamon, baking soda, baking powder, ginger, nutmeg, salt, allspice, and pepper into a large bowl; set aside.
  2. 2Place the almonds in the bowl of a food processor fitted with a blade attachment and process until finely ground, about 25 to 30 seconds. Add the almonds to the flour mixture and stir to combine; set aside.
  3. 3Place the butter, lemon zest, and orange zest in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and combined, about 1 minute. Add the brown sugar and beat until incorporated and lightened in color, about 1 minute. Add the egg and beat until incorporated, about 30 seconds more. Add the honey and candied lemon or orange peel (or mixture thereof) and beat until just incorporated, about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula.
  4. 4With the mixer on low, add the flour mixture in three additions, mixing until just combined, about 1 1/2 minutes total. (Do not overmix.) Cover and refrigerate the dough until firm, at least 1 hour.
  5. 5Heat the oven to 350°F and arrange 2 racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.
  6. 6Roll the chilled dough into 24 (3/4-inch) balls and space them 1 1/2 inches apart on the prepared baking sheets. Bake the cookies for 8 minutes, then rotate the sheets from front to back and top to bottom. Continue baking until the cookies are very lightly browned around the edges, about 5 to 6 minutes more. (The tops will be soft, but they will firm up as the cookies stand.) Transfer the baking sheets to 2 wire racks and let the cookies sit until cool enough to handle but still warm, about 3 minutes.
  7. 7Drop the warm cookies into the spiced sugar, making sure to coat them all over, then shake off any excess sugar and transfer to a wire rack to cool completely.
  8. 8Repeat baking and sugarcoating with the remaining dough. Store the cookies in an airtight container, layered between pieces of waxed paper, for up to 3 weeks.
  • Wine Pairing

    2008 Mayro-Murdick Pinot Noir

    A wine with great acidity and balance to stand up to the richness of dishes--we love the 2008 Mayro-Murdick Pinot Noir, which delivers a robust and rich mouthfeel.

    Shop on Glassful ›
Load Comments

Recommended from Chowhound

The Ultimate Guide to Spring Cleaning Your Pantry
Guides

The Ultimate Guide to Spring Cleaning Your Pantry

by Chowhound Editors | Spring cleaning was always more of a psychological endeavor when we were growing up, a chance to clear...

Marie Kondo Your Kitchen With These 10 Amazon Products
Shop

Marie Kondo Your Kitchen With These 10 Amazon Products

by Kristin Cassidy | Marie Kondo has made an art form out of home organization. Through her KonMari Method, she encourages...

Here's How to Read and Understand a Nutrition Label
Guides

Here's How to Read and Understand a Nutrition Label

by Emily Murawski | The nutrition label on packaged foods can be your best friend or your worst enemy. Sure, it’s full...