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
- 226 grams (1 cup, 2 sticks) unsalted butter, room temperature
- 300 grams (1 ½ cups) brown sugar, dark
- 2 large eggs, room temperature
- 2 ½ teaspoons anise extract, this is traditional for this recipe but can be left out if you do not like anise
- ½ teaspoon kosher salt
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground white pepper
- ½ teaspoon ground cardamom or clove, clove is more traditional, but I prefer the flavor of cardamom
- 420 grams (3 ½ cups) all purpose flour
Instructions
PREP:
- At least 30 minutes before baking, take the butter (226 grams/ 1 cup) and eggs (2 large) out of the refrigerator to come to room temperature. Measure out the rest of the ingredients.
Method:
- 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 (300 grams/ 1 ½ cups) until light and fluffy. Scrape down the bowl periodically. This will take about 3 minutes.
- Add the eggs, anise extract (2 ½ teaspoons), salt (½ teaspoon), baking soda (1 ½ teaspoons), cinnamon (1 ½ teaspoons), ginger (1 teaspoon), white pepper (½ teaspoon), and cardamom or clove (½ teaspoon) into the bowl and mix until everything is incorporated.
- Add the flour (420 grams (3 ½ cups) into the bowl and mix just until it is incorporated. Do not over-mix.
- Remove the dough from the bowl and place on a piece of plastic wrap. Press it down to about 1 inch (2.5 cm) thick and wrap it up. Chill the dough in the refrigerator for at least 30 minutes and up to 3 days.
- Preheat the oven to 350°F/175°C.
- Divide the dough into 16 pieces. This does not need to be a perfectly accurate division. I like to use a bench scraper but you can also use a knife.
- Press 1 piece of dough into a ball and roll it out between your hand and a clean work surface to form a thin rope about ¼ inch (0.6 cm) thick. Use a bench scraper or sharp knife 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 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 they 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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259 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?
You didn’t warm the butter enough. Ideally this is done over warm wood stove. But microwave the get you there. Warm in short burst till it will press together and stick. About half way between room temperature and getting uncomfortable to work with bare hands. The cookies can get really hard if you get the butter too warm as the dough will press together too much. So only heat as much as needed to get it to stick together.
I grew up in Colorado with a version of these that my grandma made, but the only spice she used in it was black pepper. I have looked everywhere for a similar recipe and this seems to be the closest.
Black pepper would be such an interesting cookie! I love that idea.
Can this recipe be halved successfully?
Absolutely!
Oh em gee my family is from Hutchinson too! I searched for a pepper its recipe to compare to my grandma’s recipe and stumbled upon yours! Exciting to see the Hutch connection! I still have cousins and extended family there! 🙂
*peppernuts not “pepper its” lol.
Oh it’s so great to see your from Hutchinson. That is where mom got our first peppernut cookies from our landlady. We have made them every Christmas since I was in the 7th grade. I’m 74 and I’m going to try the cardamom in some. Thank you. Merry Christmas.
I don’t have anisextract, but i do have anise oil. Can i use it instead end how much?
in the video it sure doesn’t look like 3 1/2 cups of flour?
I had a neighbor many years ago that made these for Christmas gifts every year. I loved them. I seem to remember hers had chopped candied fruit in them
We’ve been making peppernuts for as long as I can remember at Christmas time. Yes, with candied fruit is the only way we’ve ever done it.
How wonderful! I was looking for a Peppernut recipe because a colleague had never heard of them and I was so surprised because I associate them so strongly with my childhood holidays. I was tickled to not only find a recipe for them, but from another Hutch expat. No wonder the recipe was so familiar. We probably grew up on the same cookies. Your website is adorable. Thanks for the recipe and the nostalgia.
Thanks for this recipe! I first tried these at a Hutterite Colony o grew up by in eastern SD. Only difference is they used chopped up orange slice candies in there. So good! Cannot wait to try these!
My grandmother from Tampa KS made them with spice drops and orange slices. This is how I make them as well.
I lived Hutch for 10 or so years. I loved the pepper nut cookies. I had forgotten and your recipe with the anise sound about right. Thank you.
My grandma was German and she used to say you had to roll each cookie between your hands to make them round to be true peppernuts. I don’t think I could make them any other way, now. She was a stinker but wonderful! I thought of her when I read your recipe. I think she put some kind of chopped nuts in her recipe as well. I need to try to dig hers out of my mom’s things. My mom used to despair trying to make them up to her standards. This was my dad’s mom so you know how that goes!
My recipe is a hand me down from my grandmother who was from Prussia. My recipe has no anise , but it has chopped raisins and chopped nuts. A food processor works great for that.
Missing a key step. The disk needs to be pinched into a tall teepee shape.(quick move with 3 fingers(don’t get fancy as speed matters)) Teepee needs to stand tall. As it cooks the tip dries out first creating a point/roof as it settles. But the middle settles out from under the roof leaving a hollow cookie shaped sort of like a Kiss. Instead of a hard to bite little cookie you get an easily bitten cookie that practically melts in your mouth. If dipping in coco the middle also will hold more liquid.
I’m a Kansas girl living in AZ. My family lived in a small town not far from Newton. Peppernuts were a staple every winter holiday. I made these last year and they were great. I back again, making some with anise (my favorite) and some without.
My aunt, from Newton, made these for our family in TN every year for Christmas since I was a little kid, in the 60s and 70s! She made them up until the arthritis in her hands made it too difficult, in her later years! I have tried to keep up the tradition, using her recipe, because we all loved them so much, but I don’t get it done every year! I just made 1/2 a batch tonight and will finish them tomorrow! I eat them so fast as they cool down, I have to move them out of sight or there won’t be any for my gift tins!
I group up with these cookies, and would add that they improve with age, as long as they’re kept in an airtight container. They get very hard, but don’t taste stale. Love them.
I ran across your TikTok and I’m making these as a surprise for my parents. We are from Kansas and made peppernuts and received them as gifts. My parents and I both left the state more than a decade ago so I thought it would be a perfect surprise for Christmas. My dough is in the fridge now and I can’t wait! Thank you for the piece of nostalgia.
I love that you have the amounts included in the recipe, not having to keep finding the amounts of the ingredients is great !!
I was hoping to make it easier for everyone- I’m so glad you find it helpful!
hi
I am utterly OBSESSED with these cookies and cannot stop making them. I made a batch using maple extract instead of star anise for family that hates the black licorice flavor and they were just as delicious. They’re definitely a labor of love, but so worth it!
I college, in emporia KS, not far from HUTCH!, (She was from Abilene). a roommates’ mom sent a coffee tin FULL of these! Uniquely, her family, I THINK cut up gumdrops in tiny pieces to add to the dough before baking! At least I THINK it was THIS cookie! I’ve been looking for this recipe off n on for years ! Does this sound logical? They were TRULY ADDICTIVE! What do you think? Could this POSSIBLY be the recipe I’ve been looking for?!?!❤️
Yes! I have an aunt that lives in Emporia and that is where my dad went to college. My grandmother used spice drops. I now make them this way as well.
These are spectacular!!! I also started life just near Hutch on West Hwy 96 over 50 years ago. I can remember opening day of the KCSC and Clown Town on west 30th! My grandmother made these at the holidays and I appreciate you posting this recipe as it warmed my heart to eat these once again.
Anyway, the flavor is spot on except I remember more pepper, similar to an extra sharp gingersnap cookie. My wife and I doubled the pepper and they turned out nearly perfect to my aged memory. Also, I’d suggest rolling them into 1/2″ diameter rolls. The smaller cook too quickly and burn, plus they’re harder to grab with larger adult fingers.
Again, thank you!!
Hi Justin, great tips! So nice to hear from someone near Hutch! Happy Holidays!
I love peppernuts for the holidays! Usually by the time I have the rope rolled out, I’m too tired to bake them. I have found that if I freeze the ropes, then when I’m ready to bake them, I can just snip them off with scissors. It takes no time at all to bake two or three pans full at a time. And I always had trouble with the knife getting doughy when they weren’t frozen. This method eliminates that problem.
I’m so excited to make these! I am originally from Manhattan, KS and I had these in my youth quite often! Thank you for bringing back nostalgic memories for me!!!
I’m a western Canadian Mennonite and we use star aniseed, not anise. My mom and I could always tell the difference and would shoot each other a look and a head shake when someone had used anise.
I have my own family recipe, which I’ve made my own, but I’m fascinated by the wide variations. Mine started as my great aunt’s, and her recipe calls for raisins, dates, walnuts and coconut ground up. I swap out dried cherries and sometimes pecans for the walnuts, and I amped up the spices – black pepper, cinnamon, cloves, ginger, nutmeg. The cherries work well but my food processor is tiny and they stay pretty chunky. So they’re very rustic looking but people seem to love them.
I love the idea of chunky add-ins. All of those flavors sound wonderful!
I loved these cookies ever since a great Aunt from Denmark gave the recipe to my aunt who passed it on. They are addicting. I lost the recipe and took me forever to find it here. Course all we knew is that they were danish cookies. They make the holidays bright!!! Thank you for posting.
Love this recipe. Mennonite from Manitoba now living on Vancouver island!
Granddaughter of a former Hutchinson, Kansas German Mennonite grandfather whose family made their way there upon leaving Prussia. He is now gone and my own mom is 82 but the tradition lives on. I honestly don’t think my grandmother or mom ever put in the pepper and I helped make them for many years. I will suggest to store them in a Mason jar with a lid. I’ve hidden them away to make them last longer and found them accidentally tucked in with Christmas decorations the following year and they were still good! While storing them that long isn’t recommended the Mason jar keeps them dry and crunchy. Merry Christmas and thank you for keeping the tradition alive!
My husband is from ‘Hutch’ KS and misses getting Peppernuts.
I’ll need to give these a try