Authentic Pfeffernüsse Aka: Pepper Nuts
What can I say about Pfeffernüsse except that it is a must-have in my household during the Holidays! Growing up on Long Island, companies like Stella D’Oro and Entenmann’s were mainstays in many households since their first bakeries were in the Bronx and Brooklyn, respectively. We had our favorites from each bakery but the best was Stella D’oro’s Pfeffernüsse, which was released during the holiday season.
Even when I moved to Massachusetts, I immediately searched for the spiced cookie covered in powdered sugar when November came around. It was definitely not a treat that one could sneak as the sugar would leave its stamp all over your clothing. I remember seeing other brands with something called “Pfeffernüsse”, but they were covered in a thick glaze and not the powdery goodness I came to expect. To me, these were impostors and would never grace my table! Unfortunately, Stella D’Oro closed its doors in 2009, after being sold to the conglomerate, Lance Inc.
For a few years, the Pfeffernüsse was still sold under the Stella D’Oro name but that too came to an end when they decided to keep their other acquisition, Archway’s version of the spiced cookie. While we continued to purchase the Archway version, under duress, they are not the same and they are becoming harder to find. This led me to research and make my own.
One of the first things I discovered was that my beloved pfeffernüsse was actually the impostor! Through looking through countless recipes, including translating German ones that dated way back, the cookie is meant to be covered in a glaze and not the powdered sugar knockoff I was used to! Then again what should I have expected from the Italian American Bakery making a German cookie?
Pfeffernüsse means “pepper nut”, yet ironically it is one of the only popular German treats that typically don’t have nuts in them in most recipes. The name comes from the addition of ground pepper in the dough along with its size being the size of a walnut. Through my research I found like in most baked items from various countries, the recipe can vary wildly from region to region or even household to household, each putting its own subtle spin on it. So, I set out to create a cookie as authentic as I could while embracing the flavors I had come to love.
Before I came up with my final recipe, I tried several of the top hits for “Authentic Pfeffernüsse” and they all produced a good cookie! However, they didn’t fully meet my expectations. My first attempt at creating a recipe didn’t meet the mark either, but I was able to come up with something that the entire household enjoyed. Other than the spice blend, the syrup was the key. In modern Germany, they use Goldsaft, which is a sugar beet syrup. While I have this in my pantry, it is not common in others, so I wanted to mimic it the best I could with easier-to-find ingredients. I ended up with a combo of molasses and golden syrup. Now, golden syrup isn’t as well known in the US, but I have easily found it in various supermarkets. However, if you need to, you can substitute honey for golden syrup. It will just give it a slightly different flavor profile or you can jump on Amazon and grab the Goldsaft!
Lastly, you’ll notice a spice blend called Lebkuchengewurz, which if you’re not German or a Germanophile, you probably will not know of, let alone be able to pronounce. However, you can buy the spice blend from my shop here.
So, if you want a taste of Christmas or just a comforting treat in a heavenly spiced, soft cookie with a sugar glaze, give these a shot as they are well worth the time!
Check out some other cookie favorites:
Recipe Card
Note: I highly suggest having a digital scale in your kitchen. It takes the guesswork out and makes baking recipes a lot more successful. All of my recipes are written in metric weights. If you do not have a scale and need to convert a recipe or ingredient to volume, you can use the buttons to the right and copy /paste the recipe into the handy recipe conversion tool or the single ingredient conversion.
Pfeffernüsse (German Spiced Cookie)
Ingredients
Method
- In a small saucepan combine the brown sugar, golden syrup, molasses, butter, and cream.
- Heat the wet ingredients on low, stirring constantly until the sugar is dissolved. Set aside as you combine the dry ingredients.
- In a large bowl, add the dry ingredients of flour, baking soda, salt, and spices. Mix to thoroughly combine.
- Add the contents of the saucepan to the dry ingredients, stirring to combine.
- Once you no longer see visible flour, add the egg and mix to combine. Be sure to not over-mix the dough. It will be a loose dough/ very thick batter.
- Divide the dough in half and wrap the portions in cling film. Chill for at least an hour or up to 48 hours*
- Preheat oven to 350℉
- Line a cookie sheet with parchment paper or a silicone baking mat.
- Divide the dough into 48 equal portions of 15 grams each.
- Roll each portion into a smooth ball and place them on the sheet pan, leaving an inch between each.
- Bake for 15 minutes.
- Remove and place on a cooling rack
- ** If you would like them to be coated in powdered sugar instead of the glaze, wait a few minutes until they cool a bit. Whilst still warm toss them in powdered sugar. Then allow them to cool completely on the rack. Once fully cooled you can toss them again in the powdered sugar.
- into the glaze After cookies are completely cooled...
- Sift icing sugar so there are no lumps and add water a tablespoon at a time until desired smooth consistency. Consistency should be pourable but not too thin unless you only want a sheer glaze.
- Add 1/4-1/2 tsp of anise oil if desired to give a flavor punch to the Pfeffernüsse, stirring to combine.
- To coat, you can either dip the tops of the Pfeffernüsse into the glaze and then place a wired rack or place the Pfeffernüsse on the wired rack and spoon the glaze over them.
- Allow the glaze to fully dry and harden before removing and placing in an airtight container.
* Notes (if you see an * please check here)
- If you wish to be authentically "German," you can use 1/4 tsp Hartshorn in place of the baking soda by dissolving it in the cream and adding the cream right before you add the egg.
- You can use light brown sugar if you would like a lighter cookie
- I use the combination of golden syrup and molasses to mimic the flavor of Goldsaft which is a sugar beet syrup that is used in Germany. You can certainly use Goldsaft to be more authentic! In a pinch, honey can replace the golden syrup but it does give a different flavor than intended.
- The longer you chill the dough, the better. The spices will mature with the extended rest in the refrigerator creating a more flavorful cookie.
- The Pfeffernüsse will keep for 14 plus days if stored as directed. The flavor will deepen as they age. I usually do not serve them for at least 24 hours after glazing.