Pfeffernüsse
Ingredients
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- 2 tbsp whole milk – lukewarm
- 1/2 tsp baker's ammonia (ammonium carbonate) – crumbled
- 3 cups all-purpose flour
- 3/4 tsp fine sea salt
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/2 tsp ground white pepper
- 1/2 tsp ground anise
- 1/2 cup unsalted butter – softened
- 1/2 cup granulated sugar
- 1/2 cup honey
- 1/2 cup unsulphured molasses
- 1 large egg – room temperature
- 1 tsp lemon zest – finely grated
- 1 1/2 cups confectioners' sugar – for coating
Instructions
1. Stir the baker's ammonia (ammonium carbonate) into the whole milk until dissolved; set aside.
2. In a large bowl, whisk together the all-purpose flour, fine sea salt, ground cinnamon, ground cloves, ground allspice, ground ginger, ground cardamom, ground white pepper, and ground anise.
3. In a stand mixer (or with a hand mixer), cream the unsalted butter and granulated sugar on medium speed until light and fluffy, 2–3 minutes.
4. Beat in the honey and unsulphured molasses until smooth, 1 minute.
5. Add the egg and lemon zest and beat until fully combined, 30–60 seconds.
6. Mix in half of the flour-spice mixture on low speed just until incorporated, then pour in the dissolved milk mixture and mix briefly. Add the remaining flour-spice mixture and mix until a soft, slightly tacky dough forms.
7. Scrape the dough into a bowl, cover, and chill until firm to scoop and the spices have bloomed, at least 12 hours and up to 24 hours.
8. Preheat the oven to 350°F (175°C) with a rack in the center. Line two baking sheets with parchment.
9. Scoop 1-teaspoon portions of dough (about 10–12 g), roll into smooth balls, and arrange 2 inches apart on the prepared sheets. Keep the remaining dough chilled as you work.
10. Bake one sheet at a time until the cookies are puffed, tops are cracked, and the bottoms are just turning golden, 12–14 minutes; the centers should feel set but not hard. Air out the kitchen, as baker's ammonia gives off an odor that dissipates after baking.
11. Let the cookies cool on the sheet for 5 minutes, then toss them in confectioners' sugar; after they cool completely, toss again to finish the coating. Store airtight at cool room temperature for up to 2 weeks (the flavor improves after a day).
Pfeffernüsse are small, aromatic spice cookies known for a gently peppery snap and a snowy coating of confectioners’ sugar. The texture lands between tender and firm, with a fine crumb that carries warm notes of cinnamon, clove, allspice, ginger, and anise, lifted by citrus and a pleasant nip of pepper. They’re the kind of cookie that rewards patience—flavors deepen after a day, and the sugar-dusted finish gives them a festive look and a delicate sweetness.
Originating in the German-speaking world and embraced across northern Europe, Pfeffernüsse have been part of winter and Advent baking since at least the 18th–19th centuries. Their name—“pepper nuts”—refers to both the spicing and the tiny, nut-like shape rather than actual nuts. Traditional bakers often use baker’s ammonia (Hirschhornsalz) for their characteristic lightness and aroma, a legacy of historical leavening before modern baking powder; regional variations in Germany, Denmark, and the Netherlands reflect local tastes in spice blends and finishes.