Description
Traditional Pfeffernüsse are authentic German peppernut cookies that bring the rich flavors of gingerbread spices, nuts, and a hint of black pepper together in a small, delightful treat. Perfectly spiced and lightly sweetened with honey and sugar, these cookies are ideal for Christmas and advent celebrations, offering a chewy texture and fragrant aroma that embodies classic holiday baking.
Ingredients
Scale
Cookies
- 80 g butter
- 100 g granulated sugar
- 1 medium egg (room temperature)
- 100 g honey
- 250 g all-purpose flour (Germany type 405, UK plain flour, USA all purpose or cake flour)
- 50 g ground almonds
- 50 g ground hazelnuts
- 2 tsp gingerbread spice (homemade lebkuchen spice mix recommended)
- 1/4 tsp black pepper (optional)
- 1 tsp baking powder
Glaze
- 75 g powdered sugar
- 2 tbsp lemon juice
- 100 g dark chocolate
Instructions
- Mix Butter and Sugar: Using a hand or stand mixer, cream together the butter and granulated sugar until the mixture is smooth and creamy. This ensures a light texture for your cookies.
- Add Egg: Incorporate the medium-sized room temperature egg into the creamy butter and sugar mixture, blending thoroughly to combine all ingredients evenly.
- Add Honey and Spices: If your honey is thick, gently warm it until pourable. Add the honey along with the gingerbread spice, black pepper (if using), ground almonds, and ground hazelnuts to the butter mixture. Stir gently to combine the flavors.
- Add Flour and Baking Powder: Add the all-purpose flour and baking powder into the bowl. Knead the mixture until it forms a smooth dough with all ingredients evenly incorporated.
- Rest the Dough: For best flavor, wrap the dough tightly in plastic wrap or place it in an airtight container and let it rest at room temperature for at least one hour or ideally overnight. This resting period allows the spices to deepen in flavor.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 160°C (320°F). Line a baking tray with parchment paper to prevent sticking.
- Shape Cookies: Pinch small portions of dough and roll them into small balls approximately the size of a walnut. For uniform sizing, weigh each dough ball if desired. Place the balls evenly spaced on the prepared baking tray as they will slightly expand during baking.
- Bake Cookies: Bake the cookies in the preheated oven for about 15 minutes until firm to the touch. Remove from the oven and allow them to cool completely on a wire rack while you prepare the glaze.
- Prepare Glaze: Mix the powdered sugar and lemon juice until smooth to create a glaze. Optionally, melt the dark chocolate to dip or drizzle over cooled cookies for an added chocolate flavor.
- Glaze and Serve: Dip each cooled cookie into the glaze or drizzle as desired, and then optionally coat with dark chocolate. Allow the glaze and chocolate to set before serving or storing.
Notes
- Try this easy and authentic Pfeffernüsse recipe to create a delicious German gingerbread cookie, perfect for Christmas and advent festivities.
- Resting the dough overnight enhances the spiced flavor significantly.
- Adjust the black pepper quantity to your preference; it adds a subtle but unique sharpness to the flavor profile.
- For a different finishing touch, use only the powdered sugar lemon glaze or just the dark chocolate coating.
- Keep the cookies in an airtight container after glazing to maintain freshness and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 124 kcal
- Sugar: 9 g
- Sodium: 35 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 11 mg
