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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
246 Comments on “Peppernuts (Pfeffernusse Cookies)”
I had the pleasure of having these at a friend’s house many years ago. I instantly fell in love with them but when I went in search of a recipe, no one had any idea what I was talking about. Now thanks to the internet, I’ve finally found a recipe for that long remembered treat. I also now know why I stumbled across them when I did. My family was living in McPherson, KS at the time, right in the heart of Mennonite country! I made my first batch last night and they were amazing! Almost like I remembered, as you said, every family had their own recipe. I can’t wait to make more and to tweak the spices a bit, to perfect it to my tastes. Thank you so much for sharing this recipe and helping me recreate a favorite memory.
I grew up with these made with peppermint extract! They were soft and oh so minty. Once a dough, everything is rolled and cut the same. Makes roughly an ice cream pail full. And you can’t stop with eating just 13 . My Mom is from a Mennonite community in northern Minnesota.
Peppernuts are a Christmas necessity! My family is also based in Hutchinson, KS. When I moved back, I started helping my grandma with them every year. She is gone now, but a couple of aunts and I still make them. It’s so interesting to see all the different recipes that have been passed down and altered in different ways. They are a special treat for family and friends, and it’s such a blessing to share the tradition!
I love that these cookies have a long standing tradition. Thanks for sharing!
BARBARA’s RECIPE!
My mom made these, but failed to write down her recipe. My cousin and I have been searching for the “right” recipe for over 20 years! These came CLOSE. Here are the spice upgrades we made:
(We left out the anise, since it wasn’t in Mom’s)
2teaspoons baking soda
2TABLESPOONS (I use 2.5!) ground ginger
1teaspoon white or black pepper, fine grind
2teaspoons cinnamon
1teaspoon ground clove
1/2teaspoons nutmeg
1/2teaspoons allspice
We also added 1/2 cup additional flour and 1/4 cup buckwheat flour. (My flour is gluten free.)
Hope this helps anyone who is looking for extra spice!
Extra tip: since the dough is stiffer, we rolled it out between two sheets of parchment paper and cut it into 1/2” wide strips with a long, thin cake spatula. Then we spaced the strips a bit apart and cross cut into 1/2” squares. We put half the dough back into the fridge while we worked on the first half. ENJOY
This Mennonite Family DOES NOT like anise in our peppernuts. We do use ginger, cloves, nutmet, cinnamon, black pepper, etc. All those spices are not all used in a single recipe. We bake a couple of them. One is over 100 years old, does not use butter but heavy cream. There are 1000+ Peppernut recipes. Most are handed down through families and you will find a lot of regional influences.
Thank you for the recipe. As many have said these prompt a trip down memory lane. My Southwestern Iowa Grandmother baked these and I can still see my Grandfather putting one or two on his spoon and dipping it into his coffee (60+ years ago). I also got a 2 pound coffee can full at Christmas (my other Grandmother always gave me a 2 pound Grandma’s Fruit Cake from the Beatrice Bakery Company). My Mom took over until she passed – it was a labor of love since she disliked anise. Daughter-in-law baked these following my Mom’s recipe but hasn’t the last couple of years. I’ve tried following Mom’s recipe but I think something might be missing so I’m going to give your’s a try. Her’s had black pepper and a pinch of red pepper – she didn’t have cinnamon but had allspice and nutmeg.
If using anise oil instead of anise extract, what is the measurement needed for the anise oil.
I made these last year for the first time using your recipe. (I used vanilla extract instead of anise because I wasn’t sure if I would like the flavor). I am from Wichita, Kansas an my grandmother used to make these around Christmas and my mother had such fond memories of these cookies. Since we live in the Pacific Northwest now and my grandmother passed many years ago, we don’t have a family recipe 🙁 and can’t really find these around here (or at least not good ones). So last year for Christmas I wanted to surprise her by making these! She loved them and was so happy. And they were DELICIOUS. I made another batch this year and added anise instead of vanilla extract, because my mom said that’s the way she used to have it. I was worried I wouldn’t like them very much with the anise but they are still really delicious! I can’t really taste enough of it to turn me off to the cookies and it does add a nice flavor. So they’re definitely good with or without anise extract! Excited to see what they taste like in a few weeks! Thank you so much 🙂
Love that I came across this recipe. I saw Kansas and super excited! I live in Wichita! Love these cookies. Thanks for sharing.
I came here for a good peppernuts recipe because I lost mine and didn’t realize you grew up in Hutch. I grew up in McPherson, and went to Hutch Juco. Peppernuts is a Holiday staple that I love to make especially for people who have never heard of them before. I live in East Tennessee now and I haven’t met anyone that is familiar with them. I make these every year and give them away, everyone says they sit down and eat them by the handfuls. Thank you!
I’ve made this recipe twice now and each time my cookies spread out while baking. They lose their shape and just look like mini circular cookies (unless I put them too close together on the baking sheet in which case it just becomes one giant cookie.) I’ve followed the recipe exactly. Do you have any thoughts on why my cookies are losing their shape?
Put the dough rolls in the fridge for 30 min to an hour. Cut them cold and bake immediately. They should hold their form if all the other ingredients are in the correct proportion. Good luck!
My grandma Used to make these for me every Christmas and I want to keep her tradition going! Because she made me so Happy and excited when her Cheistmas box filled with them would arrive at my house for Christmas!
That’s wonderful! I hope you enjoy them!
My husband and his family were given peppernuts when they moved to Goessel, KS when he was ten years old, and I guess he distinctly remembers loving them and coming around to living in Kansas as a result. He was randomly reminded of these this year and requested them, so I found your recipe and had a go!
Mine did turn out a lot darker, and spread out more while baking as well. We live in Hilo, Hawaii which is very humid, and are right at sea level pretty much. Any thoughts as to what could have happened?
Thanks for the recipe, and for the help!
You’re welcome! Were you able to chill the dough before baking? If you have trouble with spreading, I suggest chilling the dough for even longer, you could even freeze the dough after it’s cut out until solid and then baking.
I chilled the dough for more than 24 hours, so it was plenty cool! I put it in the fridge in between batches as well, in an attempt to keep it cool,.
I had the same issue here in the PNW. I’m goi g to try again with more flour and see if that helps.
Pingback: Great Gifts Dads can Give their Family - Richer Life
That sounds nice!
We made these when I was a kid in Southwest Kansas, thanks for sharing the recipe.
Each family within our family of eight children has their own version of the recipe. It is so much fun to compare. We all favor a heavy anise flavor. I love the spices and always add extra. Norma Jost Voth has a little book just for Pepprenuts and also wrote a book ‘Mennonite Food and Folkways from South Russia’ which includes peppernut recipes. This year I sent Peppernuts to a friend in Center, CO who invited friends over for peppernut parties.
Love that Jane! I love how everyone’s recipe is a little different! Haven’t ever eaten one I didn’t like!
If we don’t have the anise extract, can we use anise powder? If so how much?
I haven’t tried using anise powder but typically you would use more powder than extract so maybe start off by using 3-4 tsp of anise powder. I think that should be plenty.
My great grandma’s name was Justine Voth .
And her husband my great grandfather was named Samuel Vot
Samuel Voth I meant
They taste awesome. I am not a spice in my cake/cookie person, but I change my opinion on that one. It’s awesome. I added the spices tad less esp the anise and clove cos I cudnt powder them fine enuf. Though my cookies spread a bit. Vud u know why? Thanks a gain for this awesome keeper recipe.
And her husband my great grandpa is named Samuel vot
Pingback: Signature Desserts in Each U.S. State | KYR News
Pingback: Signature Desserts in Each U.S. State | Crystal news
Pingback: Signature Desserts in Every U.S. State – All Sides Now
I make every these October using my husband’s German great-great grandmother’s recipe and it yields around 800 cookies. It uses crisco instead of butter (originally probably used lard) and adds the juice and zest of a lemon. We snack on them throughout the year finishing up around May. My mother in law taught me how to make them when my now husband and I were dating. I was so honored. My Cajun dad reciprocated by teaching my husband how to make gumbo. Love the passing down of family recipes!
My Great great Aunts recipe used lard an dark Karo syrup, no pepper… I found a recipe using molasses instead of dark Karo syrup which I like for the stronger flavor. I find the amount of flour should a starting point in these as sometimes the humidity affects the flour. I add the last 2 cups one at a time and then more if needed to make a VERY stiff dough, Usually at this point husband becomes the muscle to get it incorporated. This takes a very strong mixing spoon. I also was taught to cut the rolled dough the size of small marbles and then roll in the palm of the hand to make little round cookies. I can roll three at a time. It is also easier to do all of the cutting and rolling into little marbles at least 1/2 of the dough ahead of heating the oven as you can’t do it by yourself and keep up with them coming out of the oven.
We make these cookies with spiced gumdrops cut into tiny pieces and added to the dough. You are right about them being addictive. I can’t wait to try your recipe without the gumdrops. It will be much less work!
That sounds delicious! I’m so glad you liked them!
Love the recipe just the way grandma made them . Good details!!
I lived in Hutchinson Kansas, born in Dodge city and im6l 65 years old. Every Christmas my mother made these. To this day my wife makes these to extend the tradition. We love them.
As a child my Grandmother always made peppernuts for Christmas time. We learned to eat them with a cup of coffee that was half cream or milk, a handful of peppernuts in the cup with the coffee and a spoon to eat the dipped peppernuts before they soaked up coffee and fell apart.
My mother continued the tradition as well and I followed along to this day with the Christmas peppernuts for my kids families.
Something I would like to share about the anise spice that I learned from my elders was that when Grandma came to America her recipe used Star Anise . Whenever she ran low on the spice it was difficult to get here in the U.S. but somehow she always managed to find somewhere to buy the necessary Star Anise for the peppernuts for Christmas. This is a milder more favorable addition for the anise in these recipes and doesn’t leave a strong licorice taste to the cookies like anise oil.. it is easier to find now either whole or ground.
Great story about being in Kansas. I too experienced them in Hutchinson in the 60’s and have been enjoying them at Christmas ever since.
Thanks for sharing! I love that.
Amazing little nuggets of sweet savory holiday goodness. Will definitely make this recipe again.
So glad you like them!
Pingback: Kiddos in the Kitchen – That's How the Light Gets In
Omg! You saved my Christmas! Made and ate these growing up around Mennonites. Had lost precious recipe. So excited to find.
You’re welcome!
Wow. I was raised in Hutchinson also. Always had peppernuts.
That’s so cool!
I made these as written (without the anise extract) and was overwhelmed by the baking soda taste. I made a second batch and reduced the baking soda to 1/2 t and added 1 1/4 t baking powder. Turned out great!
Grew up in Newton and these little cookies always were available at Christmas! Seemed the process took hours and hours of prep but mom may have doubled the batches.
Thank you for sharing this recipe.
You’re welcome! It can definitely be a long process especially if you are making a ton. But so worth it!
My message is forBettie as I too grew up in Hutchinson and was very familiar with a similar cookie recipe my Daddy made every Christmas. I would love to get in touch if possible. I had lost Daddy’s receipt so was glad to find yours. Thank you for sharing.
What about the candied fruit?! That’s how my Papa always used to make his. We’ve unfortunately lost our family recipe since my grandmother died and are curious to try yours and make our our personal modifications.
I personally haven’t tried it with candied fruit. Do you mean chopped in the batter or placed in a thumbprint cookie shape?
My first time to try and make peppernuts. I do not have my mother in laws receipe. My husband grew up on a dairy farm in Hillsboro Ks and the first time he took me to meet his mother she had pepper nuts and it was my first time to try them. We have been marrie d 34 years and I’m just now going to try and make them.
What a lovely story! I like hearing all the family traditions associated with this recipe.
My dad’s family is from Hillsboro! This is fun thread to read! We always had them when we went to visit my grandma in Hillsboro.
My mom is from Hutchinson Kansas. We used to make these growing up. I was explaining to my daughter, so I googled to show her pictures and I came across your post. Was so surprised to see you were from Hutch. Thank you for posting!
You’re welcome! So glad you found my site!
Pingback: Unique Christmas Cookie Recipes - 208 Cleaning
My mom always made these for Christmas. However, she would mix up the dough then store it in a cool dry place for several weeks before baking. Have you come across this aspect in your research?
My mom says she did the same thing, but I’m a little scared to try! Her recipe has no butter and no eggs, so maybe it’s OK??
Where can I purchase peppernuts. I am not a baker.
I’m sure you can find them online. They are also available at German markets especially around the holiday.
Can these be frozen?
They can! You can freeze the dough before you roll it out and bake it. Or you can freeze the cookies after baking. In that case, I suggest you spread them out on a cookie sheet to freeze. Once they are frozen you can store them in a container or ziploc bag.
I am from Kansas. Lived in Hutch some but mainly Sterling. Needed the peppernut recipe that my Mennonite relatives from Butler made.
Thanks so much for posting this recipe! My (step) grandpa’s daughter used to make these at Christmas when I was a teenager, but would never share the recipe. I’ve looked for it off and on for about 30 years! They are so yummy! My husband and kids finally get to have them too! What a hit! They can’t wait for more!!
Wonderful! So glad you were able to find them again!
I have an old a German recipe for these from my German MIL. Recipe says Oleo: I was told not to use butter, but I did& the dough would not hold together, but it also used white sugar, not br sugar. I am going to try this substitution!
Interesting! I hope you try my recipe!
Did not mention that I live in Hutchinson, KS, been here all my life,! Going to try your recipe to see how it is different. My late MIL emigrated from Prussia , settled in Victoria, KS , then came to Hutchinson after the Dust Bowl decimated their farm.
So cool! Thanks so much for sharing!
Not true German pfeffernüsse at all but a fun tasty treat!
Trying to come up with a name for them around our house to differentiate from actual pfeffernüsse but it’ll come!
I was interested to see where the confusion came as I found another Mennonite recipe that had a similar item then also incorrectly called Pfeffernüsse. So after some digging I found that it’s a common confusion where this item is actually called Kruidnoten which translates to “Spicy nuts”. They have similar flavors but they are crispy like these as opposed to the cake like cookie of a pfeffernüsse.
I’m going to make these as gifts for some folks as they are very good. Like bite/snack sixes speculaas cookies but a little lighter. Thanks for the recipe despite the incorrect name 🙂
In response to an earlier critic, “pfeffernusse” is in fact the correct name for these delightful little cookies. They are truly cherished among many Mennonite families for not only their historic and cultural significance, but also for the fond memories it brings back for many who grew up baking and eating this during the Christmas holidays. My Dad who is now 87 cherishes these more than any gift at Christmas as they remind him of his dear mother baking these for her large family and neighbors, a recipe and tradition she brought to North America from southern Russia in 1921 on one of the the last ships allowed to leave with Mennonites before borders were closed. She buried two children at sea and never saw a family member again (many were brutally killed during the Bolshevik revolution for their faith and culture) and baking peppernuts served as one of the traditions that kept her tied to her roots and family thousands of miles away. I consider it such a privilege baking these for friends and in-laws in Houston during the holidays and also getting to share some stories about the Mennonite stories behind them. Thank you Baker Bettie! ❤️
I too am from Kansas snd loved these from the wonderful Mennonite ladies. Thanks for sharing this recipe.
You’re welcome!
I’ve never seen these without a white glaze!
Oh, having read thru the comments, the pfeffernusse I’m familiar with are the cakey ones. These sound delicious, will add them to my list to bake!
I love this recipe. It has become a Traditional cookie every year for my family. Thank you!
In looking for a peppernut cookie recipe, one of my favorite childhood memories, I was absolutely delighted that when I found your recipe it was from my very same hometown. Thank you for sharing your recipe. I’m looking forward to making them this year to share a memory from Hutchinson, KS with my children and friends. I currently live way down in South Texas, so this will bring me a little closer to home this holiday season.
Wow! I have been looking for these for years. i had no ideawhat they were called or anything but a colleague used to give me a huge tin at Christmas every years. she is gone now so had no idea where to find the recipe. Love these and now will make them often! Thank you!
My family has always made these, but in the last few years I have realized that the typical definition of Pfeffernüsse is a larger, softer cookie covered with powdered sugar or icing. Yours is the first recipe that I have seen that is more similar to my grandma’s recipe. We are German and our family settled in Oklahoma. Yes, there is also a large Mennonite population in the area as well. I’m interested to know whether the recipe came from that community in OK or if it actually came with them from Germany. I guess I’ll never know, but I just wanted to say it was a pleasure to come upon your recipe.