German Pfeffernusse Cookies

These German Pfeffernusse Cookies are a classic holiday favorite—soft, spicy, beautifully coated in powdered sugar, and packed with warm, fragrant… The post German Pfeffernusse Cookies appeared first on Recipe Girl®.

Food & Nutritions Dec 15, 2025 0 3 Add to Reading List

These German Pfeffernusse Cookies are a classic holiday favorite—soft, spicy, beautifully coated in powdered sugar, and packed with warm, fragrant flavors that instantly transport you to Christmas markets in Germany. Pfeffernusse (translated as “pepper nuts”) get their name from the blend of aromatic spices traditionally used in the dough, including cinnamon, cloves, allspice, nutmeg, cardamom, and even a touch of white pepper. Although these Christmas cookies are usually compared to gingerbread cookies, there actually isn’t any ginger in pfeffernusse at all!

This recipe delivers the perfect Pfeffernusse texture: firm on the outside, tender and chewy inside, and rolled in a lightly sweet glaze and powdered sugar for that iconic snowy finish. They’re deeply spiced, nostalgic, and absolutely irresistible with a cup of coffee, tea, or mulled cider.

December 23 is National Pfeffernusse Day! You must celebrate by making this delicious recipe for pfeffernusse cookies! A home-baked version will be so much better than anything you buy in a store or bakery.

overhead shot of a plate of pfeffernusse cookies

What Makes These Pfeffernusse Special

They include that authentic German-style spice blend with molasses, cloves, cinnamon, nutmeg, cardamom, and mace.
There is a hint of anise, which gives Pfeffernusse their classic old-world flavor.
They have a soft, chewy texture instead of hard and dry (a common complaint with store-bought versions).
There is a glaze + powdered sugar coating for a perfect snowy appearance.
Nuts are added for texture—use almonds, pecans, or walnuts.
They are freezer-friendly, and they’re even better the next day as the spices develop.

This is a holiday cookie with personality—warm, aromatic, and unlike anything else on a cookie platter.

ingredients shown for making pfeffernusse cookies

Ingredients Overview

The Cookie Dough

Butter + brown sugar: Creates a soft, chewy base.
Molasses: Provides deep color and traditional flavor.
Anise extract: Essential for classic Pfeffernüsse taste.
Cake flour: Keeps the cookies light and tender.
Warm spices: Cinnamon, allspice, cloves, nutmeg, mace, and cardamom.
White pepper: Just a pinch gives Pfeffernüsse their signature “peppery” edge.
Chopped nuts: Almonds, pecans, or walnuts add crunch and richness.

The Coating

Extra powdered sugar: For that perfect snowy finish.
Powdered sugar glaze: Helps the powdered sugar stick beautifully.

four photos showing how to make pfeffernusse cookies

How to Make Traditional German Pfeffernüsse Cookies

Make the Dough: Cream butter and brown sugar until light and fluffy. Beat in molasses, water, and anise extract. In a separate bowl, whisk together cake flour, spices, baking soda, salt, and pepper. Add dry ingredients to the wet mixture gradually, then stir in nuts. Cover the dough and refrigerate for 1 hour—this makes rolling easier and improves texture.
Shape and Bake: Preheat the oven to 375°F and line baking sheets with parchment. Roll dough into 1-inch balls and place 2 inches apart. Bake for 10 to 12 minutes, until the tops look dry and lightly golden.
Coat the Cookies: Whisk together glaze ingredients. After cooling for 5 minutes, dip warm cookie tops into glaze, let the excess drip off, then dip into powdered sugar. Transfer to a rack to cool completely and set.

Tips for making the Perfect Pfeffernusse:

Use cake flour for a tender, less dense cookie.
Don’t skip the anise extract. It’s what makes Pfeffernüsse taste like Pfeffernüsse.
Warm cookies absorb the glaze better, helping the sugar adhere.
Use fresh spices. Because this cookie relies heavily on spice, freshness matters.
Make them ahead. Pfeffernüsse taste even better the next day as the spices develop.
Keep them stored in a sealed container at room temperature for up to 4 days. They may be frozen in the same manner for up to 3 months.

Variations to Try

Make them smaller: Authentic Pfeffernüsse are often bite-sized.
Coat with only powdered sugar: Skip the glaze for a more subtle sweetness.
Use almonds for true German flavor: Historically the most traditional nut.
Add a touch of ginger: For a gingerbread-like spice profile.

Cookies that are similar to pfeffernusse include molasses cookies (for deep, spci flavor) and snowball cookies or holiday nuggets (in appearance). They remind me of my favorite spice cake too. Pfeffernusse is a great cookie to make for a holiday cookie exchange party because the recipe makes a good amount of cookies.

pfeffernusse cookies one with bite taken out of it

Fun Facts about Pfeffernuesse:

These cookies are associated with the Feast of Sinterklaas, celebrated in Germany, the Netherlands, and Belgium. It’s usually held on December 5th or 6th and is a tribute to the life of the patron Saint Sinterklaas (or St. Nicholas), who died on December 5th and dedicated his life to helping others. As the tradition goes, Sinterklaas visits during the night and leaves gifts for the children in their shoes. The next morning children may find chocolate coins or initial letters, candy treats, cookies, nuts, tangerines, and little gifts in their shoes. Everyone hopes for sweets, not coal or a little bag of salt.
In southern Germany, the dough is made with candied lemon or orange peel, orange or lemon zest and almonds.
The name pfeffernusse means “pepper nuts.” The pepper part refers to the white pepper that is added to the dough, which gives these cookies a very unique and flavorful touch. The nuts part refers to their walnut-like shape.
One of the best things about Pfeffernusse is that they get better with age, making them the perfect make-ahead Christmas cookie.
After the cookies cool, they harden. Sometimes they require dipping into milk or hot coffee to soften them for eating. They will soften with age and their flavors become more intense!

German Pfeffernusse Cookies

Classic German Pfeffernüsse Cookies made with warm spices, molasses, anise, and chopped nuts—then dipped in glaze and powdered sugar. Soft, chewy, and full of holiday flavor.

Course Dessert

Cuisine German

Keyword cookies, german, Pfeffernusse

Prep Time 40

Cook Time 12

Chill Time: 1

Total Time 1 52

Servings cookies

Calories 70kcal

Author Lori Lange

Equipment

Electric Mixer (for mixing the dough)
Whisk (for whisking the dry ingredients)
parchment paper (to line the baking sheets)
baking sheets (for baking the cookies)
Wire Cooling Rack (a place for the cookies to cool)

Ingredients

COOKIES:

10 tablespoons salted butter, at room temperature
½ cup + 2 tablespoons packed brown sugar
¼ cup + 2 tablespoons molasses
¼ cup water
½ teaspoon anise extract
3 cups cake flour
¾ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
⅛ teaspoon ground mace
⅛ teaspoon ground cardamom
¼ teaspoon baking soda
¼ teaspoon salt
1 pinch ground white pepper
1 cup finely chopped nuts (almonds, pecans or walnuts)

COOKIE COATING:

½ cup powdered sugar
1½ tablespoons milk
⅛ teaspoon vanilla extract
additional powdered sugar

Instructions

PREPARE and BAKE THE COOKIES:

In a large bowl, use an electric mixer to combine the butter and brown sugar until light and fluffy. Beat in the molasses, water and vanilla extract. In a separate bowl, whisk together the flour, spices, baking soda and salt/pepper. Gradually mix in the dry ingredients to the wet mixture. Stir in the nuts. Cover the bowl with plastic wrap and refrigerate for one hour.
Preheat the oven to 375℉. Line baking sheets with parchment paper.
Roll the chilled dough into 1-inch balls. Place 2-inches apart on the prepared baking sheets. Bake 10 to 12 minutes, or until golden brown.

ADD THE COOKIE COATING:

Meanwhile, in a shallow bowl, whisk together the powdered sugar, milk and vanilla. Place some more powdered sugar in another shallow bowl. Place some paper towels or waxed paper under wire racks. Move the cookies to the wire racks to cool for 5 minutes. Dip the tops of the warm cookies in the glaze, allow the excess to drip off, and then dip in the powdered sugar. Cool completely on the wire racks. Store cooled cookies in an airtight container. These cookies freeze well too.