When I was little, there was one cookie that signified the start of the holidays: the pfeffernusse. Translated, they mean peppernuts which is because they have ground pepper in them (spicy!) and they look like walnut shells (I’m guessing). My dad would bring home a small bag or two of these round and frosted cookies from the German market and I’d immediately dig in. These cookies were slightly soft, a little bit dry and not as sweet as the cookies I was used to. And oh boy, they were spicy! I loved them.
For my dad, they were cookies that I’m sure reminded him of the cookies of his youth in Eastern Europe. Cookies that tasted like his mother’s own baking. For me, they were slightly exotic. They came from a deli that had dried sausages hanging from the ceiling, jars upon jars of sauerkraut, and my dad only brought them home at Christmas. This cookie was definitely something special for the both of us.
I’ve never tried making these cookies before. In fact, I blindly assumed that these cookies could only be purchased at ethnic markets. How wrong on so many counts! These cookies are alive and well in the same old crinkly plastic bags at a neighbourhood Italian market and then I last night I spotted a recipe in Martha Stewart’s Cookies
pfeffernusse cookies
(adapted from Martha Stewart’s Cookies)
2 1/4 c all-purpose flour
1/4 t freshly ground pepper
1 t ground cinnamon
1/2 t ground allspice
1/4 t ground nutmeg
1/4 t ground cloves
1/4 t baking soda
1/2 c unsalted butter, room temperature
3/4 c brown sugar
1/4 c molasses
1 large egg
1/2 t vanilla
1 1/4 c confectioners’ sugar1. Preheat oven to 350. Line sheets with silpat or parchment.
2. In a medium sized bowl, combine the flour, spices and baking soda. In a large bowl, beat molasses, brown sugar and butter until fluffy. Beat in egg and vanilla. Slowly mix in the flour mixture and beat until just combined.
3. Roll about a tablespoon of dough into balls and arrange on prepared baking sheet about an inch apart. Bake for 14 minutes or until the tops of the dough are firm to the touch and have cracked slightly. Place cookies on wire rack to cool for 10 minutes.
4. Working in batches, add a few cookies into a high-sided bowl (or paper bag) filled with confectioners’ sugar. Roll about or shake until cookies are well coated. Place back on wire rack to cool completely. Store cookies at room temperature in an airtight container.
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Wonderful holiday treat!!
these are one of my favorites too…I just love the texture of the cookie itself mostly.
Just yesterday I made some gingerbread for the first time in a long time and what I produced sounds (in spirit at least) a lot like your pfeffernusse cookies – spicy (I added some cayenne along with fresh ginger), not too sweet, and a kind of soft texture on the inside. My kind of cookie!
I know that I have tried these before but I always thought they were German gingerbread cookies with icing sugar. I would get the supermarket brand that came from a crinkly package, some were always bound to be staler than others. I’m sure your papa will appreciate the effort you put into re-creating a childhood Christmas memory for him.
Aw your dad will love them!
Oh so my favorite cookie and I stumbled upon them only a year and a half ago. I was looking for a good recipe for these just yesterday.
What a thoughtful gift…Martha always comes to the rescue!
This has to be on my ‘Cookie List’. This looks so good.
I’ve been looking for a good pfeffernusse recipe. Thanks!
I have never actually made these, but I am sure that my husband and I would love them! We love spicy sweets!
Ah, pfeffernusse… I love Mexican wedding cakes (or pecan/walnut balls, whatever you want to call them), and I mistook my grandma’s pfeffernusse for my favorite cookies when I was a kid. I think that’s what turned me off of molasses foods almost entirely.
thanks veggiegirl, they are!
dawn, the texture is pretty wonderful!
sounds great, daily spud!
helene, it’s a perfect cookie for the holidays.
bijoux, they are definitely german cookies! i’m sure my dad will love them!
thanks, eatme!
so funny, bgstoner! i hope this recipe helps!
haley, props definitely go to martha!
no problem, lynn!
hag, these are so much better than the store-bought kind.
mmm, spicy sweets are the best, sarena!
too funny! i’ver never had a mexican wedding cake cookie before so i’ll definitely try those out too!
I love pfeffernusse and have only had the store bought kind… I bet yours taste even better! It looks so easy to make too!
I LOVE Pfeffernusse! My German teacher gave me a fabulous recipe for them in 4th grade and I have made them every Christmas since. Mine is similar but you melt the butter in a saucepan with the molasses and then the eggs, you also chill the dough for an hour or two. The dough is amazing too! The key is to bake them until they are just set so they are still soft and chewy inside. Thanks for sharing such a great Christmas tradition.
What a delicious recipe. Do take the time to drop by at Foodista. We have launched an online food and cooking encyclopedia ala wikipedia. Add a recipe and you can win a $100 gift card to Sur la table. See you there!
Here in Denmark we have Pfeffernusse (we call them PeberNødder which is the same as Peppernuts)as well and it is a very traditional treat during Christmas. Ours are however smaller and without the icing.
megancake, your recipe sounds amazing. i love the tip about baking them until just done for softness. yum!
thanks foodista!
kim, my husband is familiar with a dutch version that is quite small and a hard cookie, no icing either. i wonder if they’re similar?
I made these tonight for a German friend in her 90’s…I am sure she will love them, I do!
I think the Dutch cookies are called Spekulaas or something like that…really good cookies too.
Enjoy your blog!
Jill, Spekulaas are the dutch “windmill” cookies. I love them but there is also a dutch version of pfeffernusse that is tiny and very very crunchy. I’m sure you’re friend will love these 🙂
These sound fabulous, thank you for posting the recipe! Went to German Christmas market in Hyde Park here in London the other day, and they had plenty of Gluhwein but sadly no Pfeffernusse. Shall definitely try making these 🙂
These photos are fabulous!
signe, enjoy making them! they are easy and delicious and go lovely with mulled wine 🙂
thanks melinda!
Made these a few days ago to include in my Christmas baking packages and they have been a wonderful hit. Thanks
chris, glad you loved them 🙂
I just saw this post and I so so wish I’d seen it earlier. These are some of my favorite cookies! My resolution is to make these for Christmas in 2009!
jesse, these turned out wonderful so i’m sure they’ll be a perfect addition to your next round of xmas baking!
I just made these to bring to my parents and they’re wonderful! The texture is lovely and they’re delicious – spicy, but no one spice is overpowering. Just don’t inhale while you’re eating them or you might choke on the powdered sugar.
Cookie with pepper and other spices!! yummm…it will be ideal for a tea party with friends. A spicy cookies to go with spicy gossips.
thanks, these are great. i was skeptical, because the dough was so dry, but they turned out beautifully.
i did add a glaze, though. i glazed them with confectioner's sugar w/ milk. then tossed them in the confectioner's sugar afterwards. perfect!
how many cookies does this recipe make?
Brooklyn Blade, I have no idea actually! I can't remember offhand, and the original recipe doesn't say. I'd guess it would be about 24 or so. It did make quite a bit.