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+ servings
Pfeffernusse piled on top of each other


Move over gingerbread, there's a new spice cookie in town. The German treat, Pfeffernusse, packs a spicy flavor punch in a chewy, simple to make cookie!
Course Dessert
Cuisine European
Keyword How Do I Make Pfeffernusse, How To Make Pfeffernusse, Pfeffernusse, Pfeffernusse Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting the dough 2 hours
Total Time 2 hours 20 minutes
Servings 36 cookies
Calories 74kcal
Author Kathleen


  • 4 tablespoons unsalted butter
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/3 cup molasses
  • 1/2 cup dark brown sugar, firmly packed
  • 2 cups all-purpose flour
  • 1/4 cup blanched, slivered almonds
  • 1/4 cup candied orange peel
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/2 cup confectioners' sugar, more if needed.


  • In a small skillet set over medium-low heat, melt butter. Add cardamom, cinnamon, nutmeg, allspice, cloves, and ginger and cook for 15 seconds, whisking constantly.
  • Pour butter mixture into a large mixing bowl and stir in molasses and brown sugar until combined. Set aside and allow to cool completely.
  • Add flour, almonds, orange peel, baking soda, and salt to the bowl of a food processor and process (using pulse method) until mixture is finely ground.
  • Whisk the egg into cooled butter mixture then whisk in flour mixture just until incorporated. Shape the dough into a disk, wrap with plastic wrap, and refrigerate until dough is firm, about 2 hours minimum.
  • Preheat oven to 325 degrees. Line baking sheets with parchment paper.
  • Using a small cookie scoop, scoop the dough and then roll to form balls. Arrange on prepared baking sheets 1 inch apart.
  • Bake in the preheated oven for about 10 minutes or until just set and the edges are lightly golden. Let cookies cool a few minutes then roll in confectioners' sugar while they're still warm. Set on a wire rack and cool completely. When completely cool, roll again in confectioners' sugar.


Allow cookies to cool completely before rolling in confectioners' sugar.


Serving: 1/36 of the recipe | Calories: 74kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 53mg | Potassium: 64mg | Fiber: 1g | Sugar: 8g | Calcium: 14mg | Iron: 0.6mg