Pfeffernusse cookies, the classic German spice cookies, are bursting with bold spices, molasses, and a hint of anise. Coated in a crystallized sugar glaze and finished with powdered sugar, their chewy texture and festive flavor make them perfect for gifting or enjoying with tea. They store beautifully, and only get better with time.
This recipe was adapted from the Germany cookbook in my mom’s Time-Life Foods of the World series, a set of books that’s been an endless source of inspiration. Pfeffernusse, meaning “pepper nuts” in German, is a classic Christmas cookie known for its warm spices like black pepper and its small, nut-like shape.
Here is Why This Pfeffernusse Cookie Recipe Works
Packed with Spices: Cloves, cardamom, and black pepper bring bold, warm flavors, while a hint of anise adds a sweet, aromatic twist. These Christmas cookies don’t hold back!
Crystallized Sugar Glaze: A sugar syrup coating dries into a delicate, crunchy glaze before the powdered sugar finale. It’s like a cookie makeover….twice.
Better with Age: These cookies actually taste better after a day or two, so you can make them ahead of time. Who doesn’t love a recipe that works on your schedule?
Holiday Showstopper: They’re festive, unique, and a step up from the usual holiday cookie tray offerings. Bonus: They store well for weeks (if you don’t eat them all first).
The Ingredients
- Pantry: All-purpose flour, dark brown sugar, granulated sugar, powdered sugar (aka confectioners’ sugar), molasses, baking soda.
- Spices and Seasonings: Anise seeds, ground cloves, ground black pepper, cardamom, nutmeg, salt.
- Fridge: Butter, egg
Variations for Pfeffernüsse Cookies
Molasses Ginger Pfeffernusse: Add ¼ cup of finely chopped crystallized ginger for an extra zingy pfeffernüsse cookie.
Orange Spice Pfeffernusse: Mix in 1 teaspoon of orange zest and ¼ teaspoon of ground allspice into the cookie dough.
Chocolate-Dipped Pfeffernusse: Skip the powdered sugar and dip half of each cookie in melted dark chocolate.
Tips for Success
- The dough is thick and sticky, so don’t skip the chilling step. Overnight refrigeration makes it easier to roll into balls.
- Use a small cookie scoop for evenly sized cookies that bake at the same rate.
- Let the cookies cool completely before dipping them in the sugar syrup. This helps the glaze stick properly.
- The first coat of powdered sugar will soak in, so dip them a second time for that snowy white finish.
- These cookies get better with time, so store them in an airtight container for at least a day before serving to let the flavors develop.
Storage
Room Temperature: Place the cookies in an airtight container and store them at room temperature for up to 2 weeks. They’ll taste even better after a day or two as the spices meld together.
Freezing: For longer storage, freeze the cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months.
German Pfeffernusse Spice Cookies
Loaded with spices, dipped in a fancy sugar glaze, and coated in powdered sugar like they own the holiday season, these cookies mean business. They taste better as the days go by, so you can pretend you’ve got your act together by baking them ahead of time. These little spice bombs are the perfect excuse to channel your inner holiday overachiever.
If you’re not a fan of anise, consider this your friendly heads-up: it plays a starring role in pfeffernusse cookies. Its sweet, licorice-like flavor is a classic, but it’s not everyone’s cup of tea. If anise isn’t your thing, you can try reducing the amount or swapping it with a pinch of cinnamon or allspice.
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Pfeffernusse Cookies
Ingredients
- 4 tablespoons butter softened (2 ounces)
- ¾ cup packed dark brown sugar 157 grams
- 1 egg
- ½ cup molasses 170 grams
- ¾ teaspoon baking soda
- 2 teaspoons hot water
- 3 cups all purpose flour 360 grams
- ¾ teaspoon salt
- 2 teaspoons whole anise seeds
- ½ teaspoons ground cloves
- ½ teaspoon ground black pepper
- ¼ teaspoon cardamom
- ¼ teaspoon nutmeg
Sugar Coating
- 1 cup granulated sugar
- ½ cup water
- ½ teaspoon anise seeds crushed
- 2 cups powdered sugar
Instructions
- In a large mixing bowl, beat the butter and brown sugar on medium high speed until smooth. Beat in the egg and molasses until well blended. Dissolve the baking soda in the hot water then add it to the mixture and beat well.
- In a medium bowl, combine the flour, salt, anise seeds, cloves, black pepper, cardamom, and nutmeg.
- Add the flour mixture to the batter and mix on low until the dry ingredients are moistened then mix on medium speed for 1 to 2 minutes. Make certain to scrape the bottom of the bowl to incorporate the ingredients thoroughly. The dough will be very thick and stiff (see notes). Wrap the dough in plastic wrap and refrigerate the dough for 6 hours or overnight.
- Preheat the oven to 350°. Scoop large rounded tablespoons of dough then roll them into balls. Place them on a greased cookie sheet 1 to 2 inches apart. Bake for 12 to 14 minutes until puffed and cracked. Allow cookies to cool completely for 1 to 2 hours.
Sugar Coating
- While the cookies are baking, make the sugar coating. In a medium saucepan combine the granulated sugar, water, and crushed anise seeds. Bring to a boil while stirring until the sugar is dissolved. Turn off the heat and allow to cool completely.
- Place the powdered sugar in a separate dish such as a pie plate. Dip the cooled cookies into the syrup and scoop them out with a fork, allowing the excess syrup to drip off then roll them in the powdered sugar. Set them aside on a sheet of wax paper for 10 to 15 minutes while the powdered sugar soaks in, then dip them one more time into the powdered sugar to give them a final white coating.
Notes
- The dough will be very thick and stiff (see notes). Some electric mixers might not be strong enough to mix the dough, if yours is working too hard dump the dough onto a counter and kneed by hand.
- These are the perfect cookies to make ahead of time as they store well in an airtight container for up to 4 weeks.
Nutrition
Sarah
Sunday 27th of November 2022
Made these and loved them. I had three variations:
Added 1/2 teaspoon of cinnamon
Used white pepper instead of black, as is traditional with these cookies
The anise flavoring was STRONG in this, so instead of an anise glaze, I made a cinnamon glaze.
Turned out great. Author's instructions were clear and easy to follow. I refrigerated for six hours. Cooking temp and time seem spot on, considering my oven runs hot.
Next time I may try adding some ginger (also common for this cookie) and I'm tempted to forget the glaze and just use powdered sugar, since they turn out prettier that way and are sweet enough as it is. That being said, these were gobbled up by my family, so I'd say they were a hit.
This was my first experience baking with anise seed---- if you taste the dough, it's got a huge kick to it! Don't fret, it mellows out after cooking and turns into a delicious spice cookie.
Only negative review was my husband, who described it as an edible popuri. So keep in mind this can be a polarizing recipe. Everyone else couldn't get enough.
Dahn Boquist
Sunday 27th of November 2022
Thanks for the comment and recipe variations. I love the cinnamon glaze.