While the scenery and landscape changes throughout Germany, one thing remains, Pfeffernüsse cookies at every stop.
Along with the people of Germany, these spiced cookies captured our hearts.
♥︎ Pfeffernüsse Cookies ♥︎
Are you familiar? If not, you may want to get to know this iced variety.
They’re authentic German and spiced like I’ve never tasted in the States.
Spiced ginger on the inside and iced sugar on the out–A traditional German Christmas Cookie. With its snowball appearance, I can see why.
Pfeffernüsse cookies come shaken or rolled in powdered sugar too!
These cookies can be hard at first then soften when dunked in tea, coffee, or hot chocolate.
Who knew, our reindeer are German. Their eyes set on this batch especially.
The cookies taste better with each passing day. A cookie like leftovers, how can I love you more.
With a dark center against bright white—these cookies captivate!
~ The Land of Misfit Pfeffernüsse ~
Light and un-iced Pfeffernüsse need love too. This is where I belong. The plain un-iced stole my heart. Dave calls them potatoes; they do kind of look like them. Without icing, their extra spicy.
German bakers take pride in their desserts, and for good reason!
A favorite store is World Market, so I’d previously only tasted store bought Pfeffernüsse and didn’t care much for them. When seeing these cookies in country, I was surprised by how they varied in size. Some were up to five-six inch rounds, stacked three to five high, then wrapped. Some were ultra soft on the inside and chocolate on the outside.
Pfeffernüsse were quickly added to the “must re-create once home” list!
How to Make Pfeffernüsse
So maybe this isn’t your typical video, but welcome to midnight baking. It’s different as we were learning too. The cookies came out really good, so posted.
Remove half the dough from the refrigerator, while leaving the other half chilled until ready. Roll until the length becomes 3/4″ thick. If needed, use a ruler and slice the length into 3/4″ pieces, then roll into a ball.
Place the cookies on the sheet pan and bake for 15 minutes.
Cookies are done when golden brown and beginning to crack. Remove and let cool on a wire rack.
Ice, powder, or leave extra spicy.
Germany – Forever in Our Hearts
- To a country who trusts people to use their brain. Who doesn’t need to hand hold every step of the way, how refreshing!
- To a country who trusts people to drive at any speed, hello autobahn!
- To heaven in a countryside.
- On multiple occasions, thank you to the many groups of German people who introduced themselves, bought us drinks, welcomed and made us feel comfortable in your country.
- Ahhh, sightseeing Germany on the “Romantic Road” A side road experience.
- To a country of people who speak amazing English, then apologize (to us, who barely speak German) for their English. How gracious are they.
- German bread. Never have I and please let me again.
- Rothenburg ob der Tauber. A storybook town who celebrates Christmas the year through. Have you been? Did you fall deeply?
Pfeffernüsse Cookies
Ingredients:
- 2¼ cups + 1 T unbleached all purpose flour (sea level = 2¼ cups)
- 2 teaspoons water (sea level = no water)
- 1/2 teaspoon baking soda, scant (sea level = 1/2 teaspoon)
- 1/2 teaspoon salt, scant (sea level = 1/4 teaspoon)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground allspice
- 1/4 teaspoon fresh ground nutmeg
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/4 teaspoon fine white pepper
- 1/4 cup almond meal
- 1/2 cup light brown sugar, packed
- 1/3 cup pure raw honey
- 5 Tablespoons unsalted butter
- 3 Tablespoons heavy cream
- 1 large egg
- 3/4 teaspoon pure anise extract
Glaze
- 2 cups powdered sugar
- 3 Tablespoons hot water
Instructions
- In a small bowl, combine the flour, baking soda, salt, spices, white pepper, and almond meal. Mix and set aside.
- In a medium saucepan over medium-low, combine the brown sugar, honey, butter, and heavy cream—stir frequently. Once the butter's melted and the sugar's dissolved, remove from heat and let stand 5 minutes. Slowly incorporate the flour mixture, then the egg until well combined. The dough will be sticky with a glossy sheen.
- Spatula or spoon the mixture onto plastic and wrap tight. Refrigerate overnight.
- Preheat the oven to 350°F. Line two large baking pans with parchment paper or Silpats.
- * The dough is chilled, so it's important to work quick during this stepRemove half the dough from the refrigerator, while leaving the other half chilled until ready. Roll until the length becomes 3/4" thick. If needed, use a ruler and slice the length into 3/4" pieces, then roll into a ball. Place the ball on the cookie sheet and bake for 15 minutes or until golden brown. Remove and let cool on a wire rack.
- Glaze
- Place the powdered sugar in a bowl. Slowly add hot water until the desired smooth consistency is reached.
- Dipping Methods:1. If you have a dipping tool, by all means, dip.2. Hold the cookie up-side-down and dip, let excess drip, swoop and place on a wire rack.3. I hold the cookie on a big fork and submerge, letting the excess drip, then carefully push the cookie to a wire rack with a fork or metal spatula. I repeat one, maybe two times, then wipe the big fork with a wet towel and start over. Every so often, a little more hot water is added to the powdered sugar to again reach the right consistency.
Notes
- These cookies turned out really good, but I love spice and had I read The Daring Gourmet's recipe way ahead, would have made the Homemade Lebkuchengewürz. For sure next time!
- Choose your anise adventure—pure anise extract and ground star anise are a one to one ratio.
- Cookie jars aren't airtight for a reason. So cookies maintain soft/crunch balance, I store all cookies in a similar container.
- Dough can be made ahead and stored in the refrigerator for up to two days.
Those were my mother’s favorite holiday cookies. If not for her buying them, I doubt I would never have tasted them. It was fun to watch you make them and hear you and Dave discuss the process.
Merry Christmas!!
Love, Dixie
What a nice memory of your mom. I wonder how she first started loving them? I can’t keep my hands out of the cookie jar. I’m happy you liked the video. Did you like how many times I said “like” Yeah, I’ve been working on fillers, for oh about thirty years now 😆