Peppernuts (Pfeffernusse Cookies)
Peppernuts (or Pfeffernusse Cookies) are a traditional German cookie often made in Mennonite communities in the US. They are a highly addictive, 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.
If you’re looking for some unique holiday cookie recipes, this one is a must add to your lineup!
What are Peppernuts?
Peppernuts, also known as pfeffernusse cookies and very similar with Danish pebernodder cookies, are a tiny cookie about the size of a nut (this is where the name comes from) that are filled with all kinds of spices. The cookies are crunchy and flavorful and eaten by the handful. It is really hard to stop eating them, once you start. You are warned!
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!
Spices in Peppernuts
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!
How to Make Peppernuts
One of the other special things about these cookies is that they keep for a REALLY long time and the flavor actually keeps developing, getting better and better. In researching these cookies, I learned that traditionally these cookies were made about a month before Christmas and kept in metal tins to “age” before the holidays. I am FOR it!
Step 1: Cream Butter and Sugar Together
The makeup for these cookies is very simple. The dough is a pretty standard cookie dough where the butter and sugar are creamed together and eggs and flour and leavening are added. I prefer to use dark brown sugar in these cookies because I love the color and flavor the extra molasses in it brings, but light brown would work as well.
Then you can mix in the eggs and extracts. Anise extract is the most traditional. But if you absolutely do not like anise, you can leave it out and replace it with vanilla extract.
Step 2: Add Spices and Flour
And then you just add your lineup of spices and extracts. I think this is one of those recipes that you can definitely play with the flavor combinations to find your favorite mix. I love to add cardamom to mine! This definitely isn’t traditional but the spice contributes such an interesting herbal citrus note that I enjoy.
Step 3: Chill the Dough
The dough is chilled for about 30 minutes to firm up before rolling it out. This will make it much easier to handle. I like to pat the dough out somewhat thin and then wrap it in plastic wrap so that it firms up quicker.
Step 4: Roll out the Dough
Once the dough is chilled, divide it into smaller pieces and then roll it out into little ropes. Then use a knife or a bench scraper and cut into tiny pieces.
This might seem tedious, but the whole process actually goes pretty quickly and this is such a fun thing to do with the family. You can even get your kids in to help roll out the ropes. No need to worry about each cookie being exactly the same size. The inconsistencies is part of the fun of these cookies!
Step 5: Bake!
One of the other amazing things about peppernut cookies is that this makes about 12 cups of tiny little nuts. They are perfect for splitting up into little bags and tying with some ribbon to give out as gifts!
I truly hope you give this unique little cookie a try! I have no doubts they will become a fast favorite made year after year!
Peppernuts (Pfeffernusse Cookies)
Peppernuts (or Pfeffernusse Cookies) are a traditional German cookie often made in Mennonite communities in the US. They are a highly addictive, tiny, crunchy cookie filled with warming spices and are perfect for gift giving during the holidays!
Ingredients
- 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)
Instructions
- In the bowl of a stand mixer fit with a paddle attachment, or in a large bowl with a hand mixer, cream together the butter and brown sugar until light and fluffy. About 3 minutes.
- Add the eggs, anise extract, salt, baking soda, cinnamon, ginger, white pepper, and clove or cardamom into the bowl and mix until everything is incorporated.
- Add the flour into the dough and mix just until it is incorporated. You do not want to mix for a long time, just until the flour is incorporated in.
- Press the dough out to about 1" thick and wrap in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes and up to 3 days.
- Preheat the oven to 350F (177C). Divide your dough into 16 pieces. Press 1 piece of dough into a ball and roll it out between your hands and a clean work surface to form a thin rope, about 1/4" thick. Use a sharp knife (or I like to use a bench scraper) to cut out tiny nut size pieces of dough. Place on a baking sheet. You can completely fill your sheet in a single layer, but you will need to bake these in several batches to get them all baked. It typically works out to be cutting out the next sheet pan of cookies while the one before it bakes.
- Bake at 350F (177C) for 10-14 minutes, until a dark golden brown. Check the cookies at 10 minutes and bake longer if needed. The cookies will be slightly soft when they first come out of the oven but will become very crispy as the cool. Store the completely cooled cookies in an airtight container at room temperature for up to 1 month.
Notes
- This dough can be made up to 3 days in advance and stored in the refrigerator until you are ready to bake.
- These cookies keep a very long time, up to 1 month, and the flavor keeps developing. Make them far in advance of your holiday party or for gift giving!
- If the dough is too sticky to roll out, let it chill for longer and add a little bit of flour to your work surface while rolling them out.
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217 Comments on “Peppernuts (Pfeffernusse Cookies)”
Thanks for the article. I was trying to explain what peppernuts were to a friend and found your article. I grew up in the Hutchison, Ks area too, so it was a nice reminder of home.
I followed the recipe to the T but mine are coming out flatter and they aren’t as crunchy as I remember. Any tips?
After you roll out the ropes put them in the freezer for 15 minutes. They should hold their shape better when you cut them into smaller pieces
There a thousand ways to make pfeffernuese and although this isn’t my mother’s recipe (or my grandmother’s) this is absolutely incredible!!!! No weird Ingredients like Karo or margarine.
These are highly addictive and lighter on the teeth than I remember my mother’s being. Sincerely an AMAZING RECIPE
Thanks so much! So glad you like them!
My grandmother made these little pepper nut cookies ever since we were little they were from Kansas also but they were not Mennonites. I wish I would’ve asked her where she got the recipe because these were a favorite at Christmas time and I always gave them to all of my kids and some to my friends.
Try these and see if they’re similar!
I’ll bet my Mother made our Pfeffernuts with lard. Very German family !
Oh I bet! I should try that.
I have enjoyed reading the comments. It is true every family and even in the family there are different recipes. My parents grew up in Jansen Nebraska. Then went to Africa as missionaries, Mom even made them their. But she made them every Christmas for years. One year she made six different kinds and sent them to me with the recipes. One was interesting it had some ground apricots in it. Those weren’t as hard but tasted very good. Hope to make some in the next few days and hid most until Christmas. I have made them by the hundreds. The recipe I use makes over 400. Kids like to roll and cut them.
That’s so interesting! I love the idea of one with apricots. I hope you enjoy these!
My family has been making these for 4 generations. Started by my Prussian great grandmother. Interesting differences in process. We use no eggs. Shortening/sour cream//white sugar/baking soda/anise/cloves/cardamom/cinnamon/nutmeg/lemon extract and flour to get the dough to the desired consistency. Always make them Thanksgiving week-end. Almost 100 years.
Oh and white Karo syrup
Oh wow! That’s interesting. I bet your family’s version is amazing!
I made these but I like them soft so only baked for 8 minutes everyone loves them I am also from Hutchinson kansas and still currently live here
Oh wow! That’s where I’m from too. I’m so glad you like the recipe!
Small world Hutch here also
Thank you for including an oven temp. Got through making the dough from another website and realized it didn’t show an oven temperature. Measurements matched up exactly. You are a lifesaver as these are a surprise for my grandmother who loves Pfeffernusse Cookies. Love that I’m gonna be able to surprise her with ones made at home with love
Trying this recipe because of the Hutchinson KS connection. 40 miles W on US50 in Stafford.
I’m also from Kansas (Winfield) and I grew up having these cookies at an Open House held annually at someone’s home. I fell in love with them but have thought they were by another name so I could never find a recipe. Thank you so much for this recipe.
this is funny, i am in hutchinson ks looking for a peppernut recipe. my grandmother made these when i was growing up and i dont know her recipe.
I am going to make these today! My family is from Tampa and Hutchinson! My grandma made these at Christmas and I’d sneak handfuls! ♥️♥️
Came out a little dry kind of crumbles when trying to roll them out, any ideas what I need to do?