German Mennonite Peppernuts | pfeffernusse cookies
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2 sticks (1 cup, 224 gr) unsalted butter, room temperature
1 1/2 cups (336 gr) dark brown sugar, lightly packed
2 large eggs
2 1/2 tsp anise extract (this is traditional in this recipe, but can be left out if you do not like anise. I have made them without several times and they are still delicious)
1/4 tsp table salt or Morton kosher salt (use 1/2 tsp if using Diamond kosher)
2 tsp baking soda
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp white pepper
1/2 tsp ground cardamom or clove (clove is more traditional, but I prefer the flavor of cardamom)
3 1/2 cups (420 gr) all purpose flour (measured properly-lightly spooned into measuring cups without packing in and leveled off)
Peppernuts (or Pfeffernusse Cookies) are a traditional German cookie often made in Mennonite communities in the US. They are a very delicious, tiny, crunchy cookie filled with warming spices and are perfect for gift giving during the holidays!
Growing up in Kansas, there was one particular cookie that was a staple at every holiday event: Peppernuts. The area where I grew up (Hutchinson, KS) has a fairly large population of German Mennonite and because this is a traditional German recipe, these addictive little cookies are very popular during the holidays.
My family in particular did not make these amazing cookies, rather we would often receive them as gifts from various other people. The cookies from each person we received them from would have a slightly different flavor, and I personally loved them all. It seems each family’s recipe has a different variation on the spice combination, and in talking to friends from my hometown who do have family recipes, they are quite opinionated and passionate about what should go into them!
The one main ingredient that seems to have a general consensus from the group is that anise (most recipes use anise oil) is an absolute must in a true peppernut. Beyond that, most recipes use ground cinnamon and ground ginger, and then others add various combinations of cloves, allspice, nutmeg, and some use ground nuts or nut flour.
One ingredient that I was surprised wasn’t a unanimous “absolutely yes” from the group, is the use of white pepper in the cookies. I have always added it to mine and had believed this is where the cookies got the “pepper” part of their name and really what makes them so unique and special. But I learned that this ingredient is also controversial. About half use pepper and half do not. I am very much on Team Pepper in these special little cookies!
#christmascookies #bakerbettie #baking
Pepper Nuts Cookies
Pepper Nuts Cookies for the Holidays.
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Peppernuts - a Danish Christmas Cookie | Pebernødder a la Lagkagehuset | In Carina's Kitchen
These spicy gingerbread-like cookies are a favorite Danish Christmas treat. This recipe for pebernødder is from Lagkagehuset.
Pebernødder are just as essential as Vaniljekranse (see recipe for Vanilla Cookies here: for celebrating Christmas-time in Denmark. Many shops will have a little bowl of pebernødder at the till and they make a great hostess gift if homemade. If your handwriting is up to it, it’s a great idea to include a handwritten note.
If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!
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Peppernuts (Pebernødder a la Lagkagehuset)
Makes about 160 small cookies
125g softened butter
1/2 dl heavy whipping cream (about 1/4 cup)
250g plain flour
1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp finely ground pepper (ideally white pepper, but I’m using black pepper)
1/2 tsp cardamom
1/2 tsp baking powder
1/2 tsp baking soda
Preheat your oven to 200C.
Whip butter and sugar together until creamy and mixed well. Add the cream and mix well. Add the flour, spices and baking powder and baking soda. Mix together until crumbly, then it’s time to roll up your sleeves and get your hands dirty. Knead until it all comes together.
Divide the dough into smaller pieces. Roll them until they are about the thickness of a little finger. Cut the dough into smaller pieces about 1cm. Use one of two methods to shape the pebernødder: either roll them into a flat circle or push them a little flat.
Place the cookies onto a baking tray lined with baking paper and bake them at 200C for 7-9 minutes until they are only slightly golden. Cool them well before you put them in a tin.
If you’re wanting to give them away, don’t package them until the last moment, as they’ll quickly go soft. You can also keep a stash in the freezer to take out the moment you want to serve them at home. Will keep fresh in a tin for a few days.
#pebernødder #peppernuts #christmascookies
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Soapmas Cookie Countdown Day 5 | Peppernut Cookies | Pfeffernüsse
Every recipe for Pfeffernüsse on the web that I have seen is very different than this Diemart family heirloom. We have two versions in our family Grandma Olga’s and Great Aunt Ester’s. (both versions of the recipe according to my files are included here). This recipe makes a lot of cookies and will last the holiday season in big families if made correctly. They are very crunchy and not a decorative treat but very spicy and delicious. If I were to compare these to any other cookie, I’d have to say they are like tiny spicy biscotti.
Grandma Olga’s Peppernuts
2 cups sour cream
2 cups sugar
2 cups corn syrup
½ cup of butter
In a bowl mix well..
5 cups flour
1 tsp. cream of tartar
2 tsp baking soda
2 tsp crushed whole anise seeds (personally I use 2 Tablespoons, but I LOVE the little spicy crunchy bits)
1 tsp cinnamon (I use 1 Tablespoon if not fresh ground)
½ teaspoon each freshly ground whole cardamom, nutmeg, mace, cloves, white/black pepper, and allspice. Indian whole nutmeg often has the mace attached to the whole nutmeg. It is easy to grind the mix in a coffee grinder reserved for spice grinding. I use 1 tsp each if dried ground is all I have on hand.
Mix the creamed mix to the flour mixtures. Add additional flour until you get a very stiff dough (3-5 more cups). You will have to do this by hand (literally) it could burn the motor on our your Kitchenaid stand mixer (not good). Remove from bowl and divide into 4 portions. If you don’t remove it from the bowl when it gets too cold it turns into cookie cement which is nearly impossible to dig out. Cover each log or round of cookie dough in plastic wrap and store in refrigerator for at least 24 hours for spices to develop.
Enlist the help of ALL your family members and roll out long snakes of cookie dough the size of your pinkie and cut into ¼ -1/2 tsp size ‘nuts’. I like to use large jelly roll pans and up to 200 cookies can fit on each pan. Space at least ½ inch apart. Bake at 400 F for 8-10 min or until very hard. If you desire a softer cookie cook for less time and omit the cream of tartar. Personally I think they are delicious both ways.
You can also dust with powdered sugar while hot which makes for a delightful ‘look’ and the added sweetness is also nice. I also enjoy storing these in glass jars with a cup of tiny Indian Sugar Coated Anise Seeds.
Great Aunt Ester’s Version
Add 1 lb of finely chopped spiced gumdrops (no extra powdered spices needed imo for this version). Chopping gumdrops (like rolling out these cookies) is a labor of love so I’ve only done it once.
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These mini cookies are flavored with anise and molasses and are perfect for dipping in coffee. They're a German staple that's well worth the effort!
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#peppernuts #Christmascookie #anise
- 1 cup lard (or vegetable shortening)
- 1 cup molasses
- 2 cups sugar
- 1 egg
- 1/4 teaspoon real anise oil
- 1/2 cup sour milk (1 tablespoon vinegar with 1/2 cup milk)
- 2 teaspoons baking soda
- 6 cups flour
In the bowl of a stand mixer, mix the lard and molasses, 30 seconds. Add the sugar, egg, anise oil, sour milk, and mix well, 1 minute. Add baking soda and flour and mix until only a few streaks of flour remain, 1 minute.
Shape into cylindrical rolls approximately 1/2-inch to 3/4-inch in diameter. Chill overnight and cut into 1/4-inch pieces.
Preheat oven to 350 degrees Fahrenheit. Place on a parchment-lined baking sheet and bake for 10-12 minutes. Remove from oven and let cool on pan for 5 minutes. Using a spatula, scrape the peppernuts into an airtight container. Store for up to 3 three months in the freezer.
Pfeffernusse Cookies Video
Pfeffernusse Cookies: these German holiday cookies are similar to American gingerbread cookies, but are filled with extra spices and tossed in powdered sugar!
Pfeffernusse - German Iced Spice Cookies
These oookies, heavily spiced with lots of different spices and then iced as well are a wonderful addition to the treats to enjoy over the festive season.
All the recipes on my blog:
These itty-bitty cookies are a holiday tradition in Europe. If you like gingerbread or gingersnaps, you'll love pfeffernuesse!
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Pfeffernüsse Cookies | Pillsbury Recipe
They might be hard to pronounce, but they’re easy to devour! These nutty European holiday cookies pack a sweet and spicy punch—they’re made with molasses, cardamom, allspice and black pepper (really!). The super-unique flavor makes them perfect for adding variety to your holiday cookie tray.
Pfeffernüsse (Pepper Nuts)
Pfeffernüsse is in my opinion the epitome of old world style Christmas treats! These are awesome for giving away, eating with friends and family and making the house smell awesome!! I appologize again for the delay, hopefully we are back on track!
1/2c Butter (unsalted preferably)
4c All Purpose Flour
3/4c Sugar (thats superfine, table, just plain old white sugar)
1/2c Brown Sugar
1 1/2tsp Baking Soda
1tsp ea Allspice, Nutmeg, Ground Clove, Black Pepper, Ginger
2 Egs (beaten)
Powdered sugar (confectioners sugar) for dusting
Making peppernuts Pfeffernusse German cookie
Pfeffernüsse - German spice cookies
(Everyone seemed to like these. Next time I make them, I'll cover the whole cookie in the icing)
1⁄2 cup honey
1⁄3 cup unsulfured molasses
2 tbsp. butter
2 eggs, at room temperature
2 cups whole wheat pastry flour
1⁄2 cup candied lemon peel, finely chopped
1⁄3 cup almonds, finely ground
3⁄4 tsp. freshly ground cinnamon
3⁄4 tsp. freshly ground black pepper
3⁄4 tsp. freshly ground cloves
3⁄4 tsp. freshly ground cardamom
1⁄2 tsp. baking powder
2 tbsp. vegetable oil
1 cup confectioners' sugar, sifted
1-2 tbsp. light rum
Recipe Pfeffernuesse (Peppery Gingerbread)
Recipe - Pfeffernuesse (Peppery Gingerbread)
-1/3 cup butter
●3 1/2 ounces dark molasses
●3 1/2 ounces sugar
●1/2 teaspoon ground ginger
●1/2 teaspoon ground aniseed
●1/2 teaspoon black pepper , freshly grounded
●2 cups flour
●1/8 teaspoon baking soda
●2 3/4 ounces powdered sugar
●1 tablespoon lime juice (or maybe a bit less (or more)
Delicious Pfeffernüsse | Kimchi & Cornbread
Delicious German spiced cookies. Thanks for watching and I hope you enjoyed the video. Please don't forget to subscribe:)
Recipe can be found at
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Pfeffernüsse/ Peppernuts a simple German Christmas cookies I made for this holiday season. You will like it if you are gingerbread fan.. For detail recipes please visit,
Pfeffernusse German Cookies
Sorry I misled you on the brown sugar. It is 3/4 cup, not 1/4 of a cup.
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Ten Easy and Quick Recipes for Pfeffernuss Christmas Cookies
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Oma's German Pfeffernuesse, vegan and oil-free
Pfeffernuesse, pepper nuts, are traditional German Christmas cookies. Here is my vegan oil-free recipe;
Heat oven to 350 F
Make 2 flaxeggs(2 tbsp ground flax seed and 6 tbsp water)
Mix 1 1/4 cup spelt flour 1/2 tsp sea salt, 1/4 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp cinnamon, 1/2 tsp cocoa powder, 1/4 tsp nutmeg, 1/4 tsp allspice, 1/8 tsp ginger, 1/8 tsp cloves, 3/4 cup sugar, optional: 1/4 tsp apple pie spice or crushed anis seeds. Then add liquid ingredients; 4oz applesauce, 1/2 tsp vanilla, 1/4 cup blackstrap molasses. Mix to a wet dough and with a spoon, place round little mounts on a cookie sheet lined with parchment paper. Bake 15 minutes. Let Cool at least 10 minutes before you carefully peel them off the parchment paper. Let them cool.
Glaze: mix one cup confectionary sugar with 1 tbsp lemon juice, 2 tbsp water, 1/4 tsp agave syrup, 1/4 tsp vanilla. Glaze cookies. Optional: powder them with additional sugar or like we did, sprinkle with gold and almonds. Then microwave vegan chocolate morsels, and dip the bottom of the cookies into the melted chocolate and let them dry again on parchment or a cookie rack. Enjoy!
These classic holiday cookies are filled with molasses goodness and have a subtle spicy flavor that includes hints of cinnamon, nutmeg, cloves and black pepper. Easy to make and they are dusted with powdered sugar, these make a wonderful addition to your holiday cookie assortment. Recipe and more at
Keto Cookie Recipe - Salt and Pepper Tahini Cookies with Chocolate | The Substitute Baker
Sarah Britton's recipe for salty and sweet keto cookies will satisfy your every craving!
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Making peppernuts with uncle Mike
How to Make Danish Peppernut Christmas Cookie - Pebernødder
Classic homemade Peppernut Cookies (Pebernødder) are Danish Christmas Cookies. These are served every Christmas (Jul) and every Sunday on Advents. The danish cookie recipe is very easy to make.
1 cup sugar
1 1/3 cup flour
8 tbsp butter
2 tbsp milk (or cream)
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon pepper (white if available)
1/2 teaspoon ginger
Which is your favorite Christmas Cookie? Let use know in the comments! For recipe, instructions and measurements see our blog post
Karen Grete and Heidi
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How to make Pfeffernüsse (German Spice Cookies)
German assignment that is crap
Pfeffernusse Cookies - Kitchen Cat
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★ Kitchen Cat ★ Pfeffernusse Cookies Recipe.
A recipe from the KC Desserts collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 ts : Nutmeg
3 tb : Lemon Juice
1/2 ts : Cloves
6 c : Cake Flour
2 ts : Baking Powder
1/2 ts : Mace
1/2 c : Citron or Other Candied
1/2 ts : Salt
1/2 c : Pecans; Chopped
1 tb : Cinnamon
Peppernuts - The cookie you have never had
These are so delicious and will make you wanting more! Hope you all enjoy!
How to make tasty cookies || Nuts Biscuits ||Easy method
Very Tasty, and Crunchy cookies
December 23rd is National Pfeffernuesse Day!
Recipe I used:
You knew this would be here, didn't you? -
Black Pepper Brown Sugar Cookie Recipe!
EIGHT FLAVORS author Sarah Lohman mixes sweet with savory for a delicious, easy-to-make treat!
???????? Baking Danish Pebernødder biscuits (peppernuts) and playing the Mus (mouse) cookie game!
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Dutch Peppernuts Recipe - Episode 99 - Baking with Eda
150 gr butter, softened
125 gr dark brown sugar
250 gr self rising flour
4 tbsp milk
10 gr speculoos spices
(or make your own speculoos spices you need:)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp anise seed
1 /2 tsp ground cloves
1/4 tsp white pepper
1/4 tsp coriander
1. Preheat your oven to 160c/320f and line a baking tray with parchment paper.
2. Put all ingredients in a medium bowl and knead until a ball of dough begins to form.
3. Roll dough into 4 long strips, cut each strip into small pieces.
4. Place the pieces onto lined tray and press lightly with your thumb.
5. Place in oven and bake for about 15 minutes.