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by Haley//December 7, 2013 (updated May 12, 2022)
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Pfeffernusse cookies are a traditional Christmas cookie in Germany. Made with molasses, anise, pepper and seasonal spices, these chewy cookies are coated in confectioners’ sugar.
FroehlicheWeihnachten! The25 Days of Baking continues and today I tried my hand at Pfeffernüsse cookies, a popular Christmas treat in Germany.My Aunt Carol has perfected these cookies and bakes them every year. In an attempt to make mine half as good as hers, I did a little research.
What are pfeffernusse cookies? Pfeffernusse are small German spice cookies, although they are also popular in Denmark and The Netherlands. The most distinctive ingredient being black pepper (Pfeffernüsse translates to peppernuts). They also contain either anise seeds or anise extract to give it that licorice flavor.
Table of Contents
Overview: How to make pfeffernusse cookies
- Make the dough: Whisk together the dry ingredients in one bowl and set aside. In the bowl of a stand mixer, beat together the butter, brown sugar and molasses until well combined. Add the egg and anise extract. Slowly add the dry ingredients to the wet ingredients and mix just until combined.
- Chill the dough: Cover and place dough in the refrigerator for three hours.
- Bake the cookies: Scoop dough into balls and bake at 350° F for 15 minutes. Cool slightly and coat in confectioners’ sugar while still warm.
Frequently Asked Questions
How to store pfeffernusse cookies:
Place in an airtight container or holiday tin. Store at room temperature for 3 to 4 days.
Freezing pfeffernusse cookie dough:
Place dough in an airtight container or wrap in plastic wrap. Freezer for up to 3 months. Defrost in the refrigerator before scooping and baking the cookies.
I don’t like the taste of anise. Can I use something else?
Yes, replace anise extract with vanilla extract.
Can I glaze these cookies instead?
Yes, whisk 2 tablespoons of milk in with the confectioners’ sugar. Dip the tops of the cookies in the icing and place back on wire rack to set.
German Christmas desserts recipes
If you like Pfeffernüsse cookies, I suggest trying my personal favorite Linzer cookies. They are almond shortbread cookies with jam sandwiched in between. Another popular German cookie are vanillekipferl, which are walnut crescent cookies that melt in your mouth.
You can also try Lebkuchen, a traditional German cookie resembling gingerbread, or German Christmas Stollen, a fruit bread made with dried fruit, nuts and spices.
Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.
Get the Recipe: Pfeffernüsse Cookies
Yield: 29 cookies
Prep Time: 10 minutes mins
Cook Time: 15 minutes mins
Chill Time: 3 hours hrs
Total Time: 3 hours hrs 25 minutes mins
Pfeffernüsse cookies are a traditional Christmas cookie in Germany. Made with molasses, pepper, anise and other seasonal spices, these cookies are chewy and coated in confectioners' sugar.
4.99 (67 ratings)
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Ingredients
- 2 ¼ cups (280 g) all-purpose flour
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground all spice
- ¼ teaspoon freshly ground nutmeg
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon ground cloves
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g or 1 stick) unsalted butter, room temperature
- ¾ cup (150 g) firmly packed light brown sugar
- ¼ cup unsulfured molasses
- 1 large egg
- 1 teaspoon anise extract, (or vanilla if you prefer)
- ½ cup (87 g) confectioners’ sugar
Instructions
In a bowl, combine flour, cinnamon, all spice, nutmeg, black pepper, ground cloves, baking soda, and salt. Set aside.
In a stand mixer, beat butter, brown sugar, and molasses on medium speed until fluffy, about 3 minutes. Beat in egg and anise extract until combined. With mixer on low speed, slowly add flour mixture and beat until just combined.
Wrap dough in plastic wrap and chill in the refrigerator for at least three hours.
Position a rack in the middle of an oven and preheat to 350° F. Line two baking sheets with parchment paper and set aside.
Scoop about a tablespoon of dough and roll into balls 1 1/2 inches in diameter. Place balls on prepared baking sheets about 2 inches apart. Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer cookies to a wire rack to cool slightly, about 5 minutes.
While cookies are still slightly warm, roll them in confectioners’ sugar and serve.
Notes
- Storing pfeffernusse: Store cookies in an airtight container at room temperature for up to 5 days.
- Make ahead tips: Dough may be kept the refrigerator for 2 days or in the freezer for up to 2 months. Defrost in the refrigerator before scooping and baking.
Serving: 1cookie, Calories: 84kcal, Carbohydrates: 14g, Protein: 1g, Fat: 3g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 11mg, Sodium: 28mg, Potassium: 52mg, Fiber: 1g, Sugar: 8g, Vitamin A: 86IU, Vitamin C: 1mg, Calcium: 12mg, Iron: 1mg
Author: Haley D Williams
Course: Dessert
Cuisine: German
Christmas Cookies
60 comments //Leave a Comment or Review »
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Leave a Reply
Betty —Reply
Hi Haley
I have a question
In this recipe it says u can use either anise extract or vanilla extract
So if I’d use vanilla extract would that change the flavor that much
Thank plz let me hear from u asap I want to surprise my daughter
Even email meHaley —
Hi Betty – If your daughter likes the taste of anise (licorice type flavor), then definitely include the extract. If she does not like the taste of anise, then swap it out for vanilla.
Cindy —Reply
Can I make without cloves. I can’t find mine
Haley —
Hi Cindy – Yes, you can, however, the cookies will not have as much spice.
Linda Kline —Reply
Hi, may I leave out the salt? I don’t have anise extract, can I use anise seed? Thank you!
Haley —
Hi Linda – Salt is necessary as it activates the baking soda. Yes, you can use anise seed, however, I find the extract creates a stronger flavor. It can be found at your local grocery store!
Brenda Seibel —Reply
My mom made these every Christmas as far back as I can remember. I don’t have her recipe and she is no longer with us, bless her soul. I would like to try and make them this year for old time sake, so I am hoping this recipe comes close to hers. She was an authentic German lady. Good luck to me!
Len Rogers —Reply
Wonderful easy excellent!
sally medico —Reply
It looks like there is something inside the cookie, like raisins or dry fruit? maybe it’s just the lighting.
Haley —
It’s just the lighting 🙂
Dianne Bilski —Reply
I have never liked the taste or smell of anise ( licorice ) but these cookies are heavenly.
Jenin —Reply
Hi. These are amazing. I originally went searching for a vegan recipe and wasn’t moved by any of them. When I saw yours, I was like YES! Let’s modify! 1/2 cup firm coconut oil in place of the butter, and a flax egg. Because of the coconut oil, 3 hrs in the fridge made a brick! Soooo…. I would say the 1.5 hr mark when I checked them was the right consistency, maybe even less time than that. Also, I found 13 minutes was perfect for the cook time (though I was using a greased cookie sheet, no parchment) and the tops did not really crack open like the ones made with butter would. Mine were chewy and moist and bursting with perfect pfeffernuse flavor! I will absolutely make them again. Thank you!
Jenn —Reply
Made these for Christmas and they turned out great! Thanks so much!!
Amina El Sadr —Reply
Hi Haley,
I found your recipe on Pinterest and made it back in 2014. It was outstandingly good and very similar to Trader Joes’. I now notice that you have eliminated the glaze before dusting with powdered sugar; any reason for that? Luckily I had printed the original recipe and will continue making the glaze (love sugar, to my chagrin).Phyllis —Reply
After making these cookies can I freeze them.
Haley —
Hi Phyllis – You can freeze the baked cookies. Individually wrap them so they don’t get freezer burn. Place in an airtight container and freeze for one month.
Karen —
Will a licorice liquor (Sambuccoor Ouzo) work instead of the extract? If so, how much? Thank you!
Haley —
My anise extract packaging says for every Tablespoon of liquor substitute 1/2 teaspoon extract. So for this recipe you will need 2 Tablespoons liquor. This will add more liquid to the dough. Offset it by adding another Tablespoon of flour.
Holley —Reply
Made this recipe exactly. Cookie quality came out excellent, but way too much licorice flavor (anise). Next time will add Cardamom and half the anise with vanilla.
See AlsoSmall batch lemon curd recipeJennifer Rose Miller —Reply
I made these cookies for Christmas last year. I substituted fresh ground anise seed for extract. I am allergic to alcohol. Fantastic. I was afraid I had lost the recipe luckily your blonde blog stood out when I googled. What a relief. Thank you . Best spice cookie I’ve ever made .
Regina Rhoa —Reply
These cookies are excellent. They come very close to all my memories of these cookies. The only thing that I changed was adding a powdered sugar glazed instead of just powdered sugar. I found that the powdered sugar did not stick very well to the warm cookies
Barbara —Reply
Made your Pfefferneusse cookie recipe. It was easy and they turned out well however, I thought they could have been spicier. I wasn’t able to find Original molasses and bought the Robust instead. Would this make a difference in the taste or should I add more of another ingredient?
Haley —
Hi Barbara – I suggest using Grandma’s Original Molasses. It adds natural sweetness and molasses flavor to the cookies. Robust molasses is a little less sweet. If you want more spice, you can certainly add more!
Jeannette Berman —Reply
So glad I found your website and this recipe! I always liked pfeffernusse, but had never made them… and now I have! My neighbor even said they were the best she’s ever had. She said the balance of flavors was just perfect, and I agree. Thanks for a great recipe which will be going into my favorites list. This first time I used pre-ground nutmeg to use up what I had, but next time I will use freshly ground nutmeg. I got my husband a fancy pepper grinder so I absolutely used freshly ground pepper.
Paula —Reply
Hi,. I followed the recipe exactly, but I thought the cookies tasted dry. My husband, was not impressed. Did I bake them too long? I did 14 min @350°. Any suggestions?
Haley —
Hi Paula! Did you weigh your ingredients? If not, you may have used too much flour. If you don’t have a kitchen scale, make sure to full up your flour with a fork, then spoon it into a measuring cup (don’t pack it in). Level off with a knife. If your cookies are still dry, decrease the baking time (every oven is slightly different). If you’re baking at a high altitude, add a tablespoon of milk to the dough.
Chrissy —Reply
Pfeffernusse cookies are among my husbands favorite, although I’ve never made them before finding this recipe. I made them today and he loved them! Thanks so much!
Ann —Reply
Has anyone tried using orange liqueur ; grand mariner instead of the anise?
Natalie —Reply
Amazing! Just made these for the Christmas holidays and my family loves them.
Claudia —Reply
Love this recipe. So easy to make and the spicy taste is delicious.
.Sheryl —Reply
Just made these…did not wait 3 hours and they were delish!!
Kare Bursaw —
If using fresh ground anise seed instead of extract how much anise seed.
Blitzo —Reply
Hi there, Just made these recipe for my Birthday and my family loves them.
Blitzo —Reply
FANTASTIC! Just made these for my brother’s birthday because cookies is one of his favorite and also my family loves it.
Blitzo —Reply
This cookies recipe is my little brother’s one of favorite. I was always inspired making cookies every day for my brother.
Blitzo —Reply
Thank you so much for this recipe I love the way the writer explain it is understandable.
Blitzo —Reply
Fantastic! I really appreciate this article because it will explain each and every point very clear.
Blitzo —Reply
It looks like there is something inside the cookie, why I can say that? because the taste is so yummy.
Fritz Breu —Reply
Very good recipe.
Blitzo —Reply
These cookies are delicious. They come very close to all my memories of these day. Thanks for posting!
Blitzo —Reply
AMAZING! Sounds good and easy to follow.
Eugene —Reply
I don’t know how it happened, but they melted in the oven… might just be me.
Haley —
Hi Eugene – It sounds like the dough was too warm or there wasn’t enough flour. I hope you try the recipe again!
Barb —Reply
Wonderful
Katherine —Reply
These are the BEST Pfeffernusse cookies ever! I made them last week. They didn’t last long. They are so chewy and soft, and the spice is exactly what I was looking for. The anise extract makes the flavor difference. They were supposed to be for Christmas, but didn’t last that long. I’m going to be doubling the recipe. Maybe triple, that way I can freeze some as well.
I’m just super happy with this recipe. Thank you for sharing.Taylor —Reply
I made these cookies for my boxes this year and everyone loved them. Thanks for a simple and delicious recipe!
Tricia —Reply
This is the first time I tried making Pfferneuse and I’m so glad I found this recipe. It’s perfect! They are exactly like other ones I’ve had. So delicious!
Nonna Testagrossa —Reply
Please delete previous post, I neglected the stars.
AWESOME recipe! The dough is a dream to work with, the cookies come out perfect. My only switcheroo was using 1 tsp of vanilla extract and 1/8 top anise. Next time I will up the anise to half and half.Nanette —Reply
These are as delicious as the ones we used to eat in Germany!
Super easy recipe & very tasty with a perfectly crisp outer layer & moist soft inside.
They keep well in the freezer for a couple of months too which is handy.
These have become a family holiday tradition which even involves the little ones who enjoy forming the dough into “snowballs”
Lovely treat, perfect 🥰Marie —Reply
Can candie fruit and chopped almonds be added to your pfeffernusse recipe.
Haley —
Yes, you can add 1/3 cup of chopped nuts. I have not tried this recipe with candied fruit.
Marie —Reply
Hi Haey can i add almonds and cherrys to the recipe.
Haley —
Hi Marie! Yes, you can add 1/2 cup chopped almonds and 1/2 cup dried cherries to the recipe. I do not recommend fresh cherries as they will make the dough too wet.
Kassidey W —Reply
So easy and delicious 🙂 The scent alone was worth the bake. My family says it tastes identical to the those they had in Germany! Also, the calories are relatively low for a cookie, which is always appreciated <3
Debbie Fontes —Reply
Perfect recipe for this cookie! Soft chewy and full of warm spices. An essential recipe for Christmas Cookies.
Mady —Reply
These cookies are great! so easy to make and they are delicious.
Deb —Reply
Absolutely delicious and very easy to make
Shaheen —Reply
They turned out exactly as I hoped—crispy on the outside, soft on the inside, and utterly delicious. These homemade treats were a hit with my family, making the holiday season even more special
Bonnie M Kinnamon —Reply
How many cookies does it make. My husband is making them but we don’t know if we will have enough to share with our friends. Can you let me know.
By the way thank you.Haley —
Hi Bonnie – The recipe yields about 30 cookies.
