Peppernuts

Peppernuts (Pfeffernüsse) are those tiny, addictive cookies that show up in cookie tins across the Midwest and Great Plains during the holidays. This version takes a slightly different route from the traditional spiced German recipe, grinding raisins, coconut, and nuts together in a food processor before folding them into a brown sugar dough enriched with sour cream.

The shaping method is what makes these so distinctive. Instead of rolling individual balls, you divide the dough into sections and roll each one into a long rope about an inch thick, then cut the rope at half-inch intervals. These little nuggets bake up into bite-sized cookies that are just right for snacking by the handful.

The bake time determines the texture, and you get to choose. Pull them at 10 minutes for softer, chewier peppernuts. Leave them to 12 minutes for a crunchier, snappier cookie that holds up well in a cookie tin for weeks.

Chef Tips

• Grind the raisins, coconut, and nuts until fine, not chunky. This creates a smooth dough that rolls easily into ropes without tearing
• The dough is stiff. Don’t worry. The sour cream keeps these tender despite the high flour-to-fat ratio
• Roll the ropes on a lightly floured surface. If the dough sticks, chill it for 15 minutes first
• These freeze beautifully. Bake a big batch and freeze in bags for holiday gifting

Variations

• Add a teaspoon each of cinnamon, cloves, and white pepper for a more traditional German pfeffernüsse spice profile
• Dip cooled peppernuts in powdered sugar glaze for a sweet coating
• Use pecans or walnuts as the nut for a more pronounced flavor