Pfeffernusse

4.78 from 9 votes

How to make authentic Pfeffernusse! These traditional German iced gingerbread cookies are made with white pepper, cinnamon, and are a classic Holiday treat.

Prep Time20

Cook Time12

Resting Time1

Total Time1 32

Course: Cookie

Cuisine: German

Servings:

Author: Julia Foerster

Ingredients

For the Cookies:

2 cups all-purpose flour
1/2 tsp baking soda
6 Tbsp unsalted butter
1/4 cup honey
1/2 cup brown sugar
1/2 tsp cloves
1/2 tsp all-spice
2 tsp cinnamon
1/2 tsp finely ground white pepper

For the Glaze:

1 egg white
1 Tbsp honey
1 cup powdered sugar

Cups - Metric

Instructions

In a measuring jug, combine flour and baking soda. Set aside.
In a saucepan, combine butter, honey, brown sugar, cloves, all-spice, cinnamon, and finely ground white pepper. Bring to a boil, then take off the heat and quickly stir flour into the mixture. (See notes if the dough is crumbly)
Let the dough cool to room temperature, then shape it into a ball and wrap it with plastic wrap. Refrigerate for 20-30 minutes.
Preheat oven to 350 degrees F. Divide dough into four parts and roll each into a 1/2-inch thick log. Cut each log into 8 pieces and roll them into a small ball. Place balls on a parchment paper-lined baking sheet.
Bake in the lover half of the oven for 10-12 minutes. Remove the baking sheet from the oven and immediately transfer cookies to a cooling rack. Let cookies cool to room temperature.
To make the glaze: In a medium bowl, beat egg white with 1 tablespoon of honey. Gradually sift in 1 cup powdered sugar, mixing until smooth. Dip cookies in the glaze then place on a rack set up over a baking sheet until coating hardens.

Notes

Make sure to measure the flour correctly. I recommend weighing the flour or using the spoon and level method if you use measuring cups.
Take the mixture off the heat after it comes to a boil. You shouldn't boil the mixture for an extended time otherwise you lose too much moisture.
If the dough is crumbly after adding the flour add a few tablespoons of heavy cream until you have a shiny, wet-looking dough.
Traditionally the dough should rest at least overnight but because this recipe uses baking soda and not Hirschhornsalz which is difficult to find outside of Germany the dough should be used right away after 30 minutes in the fridge.

Nutrition