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Pfeffernusse Cookies (German Pepper Nut cookies)

Featured in the Honolulu Star-Advertiser on December 13, 2017. 



Pfeffernusse Cookies (German Pepper Nut cookies)

  • 1 1/2 cup flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/8 teaspoon black pepper
  • 1/2 cup (1 stick) butter, softened
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla
  • 1 cup powdered sugar or as needed


Heat oven to 325°F. Line baking sheets with parchment paper. In a large bowl, sift together flour, baking soda, and spices; set aside.

In an electric mixer, cream butter and sugars until light and fluffy.  Scrape down sides while mixing.  Add egg, honey, and vanilla and mix until smooth. Add dry ingredients and mix, scraping down sides. Refrigerate dough overnight.

Scoop dough and form small round discs (about 1 by 1/2-inch). Arrange about 1 inch apart. Bake for about 12-14 minutes until tops crack. Cool. Roll in powdered sugar. Makes 3 dozen cookies.

Note: Molasses may be substituted for honey and vanilla.

Approximate Nutrient Analysis per small cookie:
70 calories, 3 g fat, 1.5 g saturated fat, 10 mg cholesterol, 50 mg sodium, 10 g carbohydrate, 0 g fiber, 6 g sugar, 1 g protein


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