German🍰 Sweets & drinks

Peppernut Cookies / Pfeffernüsse

Name: Peppernut Cookies / Pfeffernüsse
Total time: 2 h
Cuisine: German
Ingredients: ~2½ cups flour; ~1 cup light brown sugar; ~½ cup regular sugar; 5 eggs; ¼ tsp gingerbread spice; ¼ tsp cinnamon; ¼ tsp nutmeg; ¼ tsp ground ginger; ¼ tsp cardamom; ¼ tsp allspice; ¼ tsp white pepper; 1 pinch salt; ~½ cup lemon peel; ~½ cup orange peel; 1 fresh lemon; 2 tbsp rum; 3 g baker's ammonia; ~2 cups confectioners sugar; ~6 oz semi-sweet chocolate; 2 tbsp milk

⏱ 120 min

Traditional German Christmas cookies that resemble small mushrooms. Rich with warming spices and white pepper. Best stored in an airtight container to keep them soft.

Adapted from a video by My German Recipes

Peppernut Cookies / Pfeffernüsse ✪ MyGerman.Recipes

Watch on YouTube

Ingredients

flour~2½ cupsest.
light brown sugar~1 cupest.
regular sugar~½ cupest.
eggs5
gingerbread spice¼ tsp
cinnamon¼ tsp
nutmeg¼ tsp
ground ginger¼ tsp
cardamom¼ tsp
allspice¼ tsp
white peppercan use up to 1/2 tsp depending on taste preference¼ tsp

Steps

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1
Beat the eggs in a mixing bowl while gradually adding the light brown sugar and regular sugar until well combined.
2
Chop the candied lemon and orange peels into small pieces and add to the egg mixture.
3
Add the spices in order: gingerbread spice, cinnamon, nutmeg, ground ginger, cardamom, and allspice (1/4 tsp each), white pepper (1/4 to 1/2 tsp to taste), and a pinch of salt.
4
Add fresh lemon zest (yellow part only, avoiding the white pith) and mix briefly.
5
Dissolve baker's ammonia in the rum, add to the mixture, and switch to the dough hook attachment.
6
Slowly add flour and mix until a soft dough forms.
7
Refrigerate the dough for at least 1 hour until it becomes firmer.
8
Preheat the oven to 350°F (180°C). Remove the dough from the fridge, add a light dusting of flour to the board if needed, and roll the dough into a thick log.
9
Divide the log into 4 equal pieces, cut each into small pieces about the size of a hazelnut, and roll each piece into a sphere.
10
Place the spheres on a parchment-lined baking sheet with adequate spacing between them to allow for expansion.
11
Bake for 16 to 20 minutes until the cookies just start to turn slightly brown, depending on their size.
12
Prepare the white glaze by mixing confectioners sugar with rum and milk, adding milk gradually until the desired consistency is reached for pouring.
13
Once the cookies have completely cooled, pour the white glaze over the tops.
14
Melt the semi-sweet chocolate over hot water, dip the bottom of each cooled cookie into the chocolate, and place on wax paper to dry.

Peppernut Cookies / Pfeffernüsse

Ingredients

Steps

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