Pfeffernusse (German Spice Cookies)

pfeffernusse cookies in a glass bowl

Pfeffernusse (German Spice Cookies)  ~ don’t let the name scare you off, these iced gingerbread cookies are pure heaven. On top of that, pfeffernusse cookies have the uncanny ability to get better over time, so all of you super organized types who love to get your holiday baking done early, listen up!

pfeffernusse cookies

My Pfeffernusse recipe is a classic German Christmas cookie

I made several versions of these easy cookies over the weekend, and I’m excited to share my results with you today. They have such a pretty color and zesty flavor, which sets them apart from other spice cookies. Plus they’re glazed, always a bonus in my book. Every year I try to nail down a different traditional cookie to add to my tried and true holiday cookie collection. Last year’s classic Christmas cookie was Toasted Almond Russian Tea Cakes (so good!)  The year before that? Swedish Cardamom Walnut Crescent Cookies. I think it’s about time we paid a visit to Germany!

pfeffernusse cookies on a cooling rack with pink peppercorns

What is pfeffernusse? (pronounced FEH-fer-noos-eh)

Pfeffernusse cookies are German (also Danish and Dutch) spice cookies that have been around for centuries and have always been associated with Christmas. There are tons of variations since they’ve been around for so long, but mostly they’re a spiced dough sweetened with molasses, honey, and/or brown sugar that is rolled into small balls before baking. They can be glazed or rolled in powdered sugar for serving.

I think half the fun of holiday baking is in making your family favorites, the recipes you return to year after year, to solidify family traditions and memories. The other half? It’s venturing out of your comfort zone, maybe into another culture’s cuisine, and trying something new. Enter, pfeffernusse!

pfeffernusse cookies out of the oven

The spices in pfeffernusse cookies

  • The basics are cinnamon, ginger, nutmeg, cloves, and, the defining spice: black pepper! Don’t let the black pepper worry you, it adds depth to the flavor, but not heat.
  • Sometimes the cookies will contain cardamom, allspice, mace, star anise depending on the recipe and the chef’s taste.

pfeffernusse cookies waiting to be glazed

What’s the pink stuff on top of the cookies?

That’s crushed pink peppercorns. You can find pink peppercorns in most large grocery stores, and specialty markets, right in the spice section. The pepper echos the spicy flavors you’ll get when you bite into these little cookies and the color is perfect on these festive cookies.

Pink peppercorns aren’t actually pepper, they’re the berries of the Brazilian Pepper Tree, and they’re related to the cashew family. They’re not as spicy as black pepper, but are used in similar ways in cooking. I used them in my Quick Pickled Vidalia Onions, if you want to have a look.

Warning: pink peppercorns are a nut allergen! 

Because they’re related to cashews, don’t use if you’re allergic to nuts. If you like you can use a sprinkle of nutmeg or cinnamon instead. You can even use red colored sugar or nonpareils for a nice look.

pfeffernusse cookies on a drying rack

Brazilian pepper trees grow here in California and there’s one growing along the street in my neighborhood. The branches are conveniently low and when the berries are ripe (right now!) I make a point to harvest a few of the clusters. The berries have a brittle outer coating and it crushes easily between your fingers. If you buy your peppercorns they might be an even darker shade of red, perfect for the holidays.

a pfeffernusse cookie with crushed pink pepper

This recipe makes a LOT of cookies, over 70, in fact, but they’re small. Because of this, I like to glaze the cookies in batches to avoid the problem of it getting dirtied with random crumbs. You also freeze the unglazed cookies and glaze them later if you like.

pfeffernusse cookies on a cooling rack

Tips for making pfeffernusse

  • This particular dough is sticky, so the chilling phase is important. Leave it overnight if you like.
  • I think the cookies are best when they’re made small, so I use my smallest cookie scoop to portion out the dough.
  • Definitely do a test cookie or two before committing an entire pan to the oven. This helps make sure your oven is hot enough, etc. Even different cookie sheets can affect how a cookie bakes up. I ended up preferring my cheap dollar store pan best for these cookies.
  • Do use parchment paper, it helps the cookies cook evenly.
  • Because the cookies are small, be careful not to over bake. They will be slightly soft when they are done, and will firm up as they cool. 
  • One way to tell if they’re done is that they will puff up and dome toward the end of baking. Sometimes they’ll start to crackle on the top.
  • When making your glaze, go slow when adding hot water to your sugar. You want the glaze to be fairly thick so it stays snowy white on the cookies. If your glaze gets too thin it will dry to a dull beige. Again, do a test cookie or two first.

glazing pfeffernusse cookies

Cookie Scoops ~ the key to perfectly uniform cookies!

Cookie scoops are essential to getting perfectly uniform and round cookies. I highly recommend getting a few standard sizes (As a bonus, you can use them for all sorts of other things in the kitchen, too, I especially like to use them for forming meatballs.)

A set like this one from Amazon includes a small 1-inch size, perfect for smaller cookies, a medium size (a sort of classic, in between size, think chewy ginger cookies, sugar cookies, etc.), and a large scoop which is perfect for big, bakery-style chocolate chip or oatmeal cookies. I like that these are all stainless steel for easy washing.

Tips for using cookie scoops ~

  • If you find your dough is sticking to the scoop, you can try a light coating of oil
  • When you scoop dough, scrape the filled scoop against the side of the bowl to remove any excess.
  • Use the scoop to portion out the dough, but then roll the dough into a round ball with the palms of your hands.

pfeffernusse cookies with plastic bag and ribbon

Can you freeze pfeffernusse cookies?

Yes, you can several choices here:

  • Freeze the unbaked dough balls and bake straight from frozen, adding a little extra time if necessary. Then glaze.
  • Freeze the baked cookies, either glazed or unglazed.
  • In any case, put the cookies on a baking sheet and put in the freezer for an hour. Remove the cookies to a freezer container, using parchment or waxed paper between layers.
pfeffernusse cookies in a glass bowl
3.9 from 10 votes

German Spice Cookies ~ Pfeffernusse

Course Dessert
Cuisine German
Prep Time 20 minutes
Cook Time 15 minutes
Chilling 2 hours
Yield 72 cookies
Calories 104kcal
Author Sue Moran


  • 1 cup unsalted butter, at room temperature (230 grams)
  • 1/2 cup packed dark brown sugar (100 grams)
  • 1/2 cup honey (170grams)
  • 1/2 cup molasses (170 grams)
  • 2 large eggs
  • 3 3/8 cups all purpose flour (420 grams)
  • 1 1/2 tsp cinnamon
  • 1 1/2 tsp ground ginger
  • 1 tsp fresh cracked black pepper
  • 1/4 tsp ground cloves
  • 1/4 tsp fresh grated nutmeg (more to taste)
  • 1 tsp salt
  • 1 tsp baking soda


  • 6 cups confectioner's sugar, sifted
  • 12 Tbsp very hot water, plus more if needed


  • Beat the softened butter and sugar together until light and fluffy. Beat in the honey and molasses, scraping down the sides of the bowl. Beat in the eggs, one at a time, and scrape the bowl well, making sure to incorporate all the butter from the bottom of the bowl as well as the sides.
  • Blend in all the spices, and then the baking soda and salt. Finally fold in the flour and mix just until combined and no streaks of flour remain ~ don't over mix.
  • Cover the dough and chill for at least 2 hours, or overnight.
  • Preheat oven to 350F Line baking sheets with parchment paper.
  • Scoop dough using a small 1-inch cookie scoop and roll into smooth balls. Place 2 inches apart on the parchment paper and bake for 8-10 minutes until just puffed. Let cool for a few minutes on the pan before transferring to a cooling rack to cool completely.
  • Mix the sugar with the hot water to make a smooth glaze. Stir well to remove any lumps. Dip the cookies in the glaze and set them on a rack. Immediately top them, while the glaze is wet, with the crushed pink pepper if using. Let them dry for at least 12 hours or until the glaze is fully set.

Cook's notes

I suggest making the glaze in two batches to avoid contaminating the glaze with crumbs etc.


Calories: 104kcal | Carbohydrates: 19.71g | Protein: 0.8g | Fat: 2.74g | Saturated Fat: 1.67g | Cholesterol: 11.33mg | Sodium: 51.32mg | Potassium: 46.78mg | Fiber: 0.19g | Sugar: 14.97g | Vitamin A: 85.39IU | Vitamin C: 0.01mg | Calcium: 8.94mg | Iron: 0.44mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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    Please rate this recipe!

  • Reply
    June 24, 2021 at 9:12 am

    I’m allergic to cashews and didn’t find out pink peppercorns are related to them until reading this recipe. I almost always buy the peppercorn mix that has some pink ones in it, so thankfully I can eat pink peppercorns without an issue! I can also eat mango just fine, but I’m allergic to pistachio. The more you know!

  • Reply
    Tom Harding
    January 6, 2021 at 9:24 am

    1 star
    I love “commercial” Pfeffernusse and was thrilled to see this recipe. Unfortunately, they came out flat and very soft. Any ideas where I went Sooooo Wrong?

  • Reply
    December 16, 2020 at 12:11 pm

    I don’t have fresh nutmeg, would the tinned nutmeg measure out the same?

    • Reply
      December 16, 2020 at 5:46 pm

      Yes, that will be fine.

  • Reply
    November 23, 2020 at 1:21 pm

    5 stars
    This is just what I was looking for-can you suggest a recipe for chocolate glaze?

    • Reply
      November 23, 2020 at 2:06 pm

      I think you could add unsweetened cocoa powder to this glaze and it would work.

  • Reply
    Lori Weisberg
    November 22, 2020 at 11:33 am

    Hi Sue, question – Molassses – Fancy or Blackstrap? Thank you, the glaze really finishes these little nuggets

    • Reply
      November 22, 2020 at 3:20 pm

      I always use regular molasses, not blackstrap Lori.

  • Reply
    Nayana Chowdhury
    November 8, 2020 at 10:43 pm

    Hi Sue! I have a question. If we do not like baking soda, is there any alternative?

  • Reply
    December 29, 2019 at 10:19 pm

    5 stars
    The spices intrigued me, so I tried these. Came out so good that I made more as holiday gifts for coworkers. Everyone loved them. The flavor just gets better with time.

  • Reply
    December 25, 2019 at 6:21 pm

    5 stars
    I’ve just made a small test batch of 3 cookies, and they’re wonderful. Going to make some more for breakfast first thing tomorrow morning. Thanks so much for the perfect recipe, and merry Christmas! πŸ™‚

    • Reply
      December 26, 2019 at 8:41 am

      Merry Christmas Lucia!

  • Reply
    William Lundy
    December 6, 2019 at 10:14 am

    Thank you for having gram weights. I’ve been cooking by weight for several years now and find things work so much better, and more consistently. when weighing ingredients.

    • Reply
      December 6, 2019 at 10:33 am

      I’ve been making an effort to add them, so I’m glad it helps πŸ™‚

  • Reply
    Kit B
    December 3, 2019 at 5:44 pm

    I’ve always loved these cookies (tho only ever had the packaged, store-bought kind)–even as a child. Can’t wait to make my own!

    • Reply
      December 3, 2019 at 6:07 pm

      If you like the packaged kind, you’re going to LOVE these πŸ™‚

  • Reply
    December 3, 2019 at 2:07 pm

    Gorgeous! I love the color pop of the pink peppercorns. I made pfeffernusse for the first time last year and they are dangerously addictive and better still, last “forever”. (I made the tiny little nugget forms where you roll a rope and cut dozens and dozens!)

    • Reply
      December 3, 2019 at 4:05 pm

      I found they tasted even moister the next day.

  • Reply
    December 3, 2019 at 8:22 am

    That’s it, I’m moving next door to you. I also have contacted the food porn police to come to arrest you, I honestly don’t think that there is anything that you make that doesn’t make my mouth water with your wonderfully beautiful photography. Perhaps you would like to adopt? I would be an excellent sous chef…
    The craziest bit is that my oven has been out of commission for a while. I am able to bake in a nice sized toaster oven but no serious sweet baking, which saves me from eating my products. However, I do miss making delicious things to share with others, so the oven may have to be fixed and soon. Darn you, Sue, you have managed to wear me down with your amazing pictures, writing and recipes.

    • Reply
      December 3, 2019 at 8:31 am

      Haha, I’d be happy to have you as a neighbor Susan ~ there are always lots of freebies to be had from this kitchen for whoever’s nearby πŸ™‚

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