Pfeffernüsse – peppery gingerbreads

A slightly modified recipe for Pfeffernüsse. The modification is that I added a little more pepper so the taste is more characteristic.

In the picture not yet sugared and hard. However, I frost it just before Christmas and it will be covered in full


  • 2 ¼ cup (315 g) of flour
  • ½ tsp freshly ground nutmeg
  • ½ tsp ground cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon of ground allspice
  • ¼ teaspoon of ground cloves
  • ½ tsp freshly ground black pepper
  • ½ cup (113 g) butter at room temperature
  • ¾ cup (131 g) of brown sugar
  • ¼ cup of honey
  • 1 large egg
  • ½ tsp vanilla sugar

Preheat the oven to 180 ° C. Line the baking sheets with baking paper.

In a medium bowl, mix flour, nutmeg, cinnamon, salt, baking soda, allspice, cloves and pepper.

In a large bowl, mix butter, brown sugar and honey until creamy and light. Add egg and vanilla, beat. Scrape the sides of the bowl. 

Stir in the dry ingredients. Transfer to a bag and put in the fridge overnight.

Use about 1 tablespoon for each cake, roll the dough into balls and place on prepared sheets, leaving spaces. 

Bake until golden, about 14 minutes. 

And now two versions:

  1. Let it cool slightly on a baking tray (about 5 minutes), then coat it with powdered sugar and let it cool down
  2. cool, hide in a box, and fully cover with icing before Christmas (my method)

Try it! You can add more pepper if you want.

Bon Appetit!

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