Pfeffernuesse(Pepper Nut Cookies)

Pfeffernuesse, literally pepper nuts, are the tiny, intensely spiced German Christmas cookies that have been showing up on European holiday tables for centuries. Despite the name, they don’t usually contain pepper, instead the warming spice blend of cinnamon, allspice, clove, nutmeg, and mace creates a peppery, almost biting heat that gives them their name.

The cookies are tiny, just three-quarters of an inch round, which is part of their charm. They’re meant to be popped one at a time alongside coffee or mulled wine. The recipe makes 72 cookies because that’s how Germans eat them, by the handful.

The overnight rest on the cookie sheet is the unusual step that defines this cookie. The dough rounds dry slightly on the surface, which creates the signature crackled, hard exterior that softens slightly during baking. Skip this step and you’ll get plain round cookies without the proper texture contrast.

The drop of brandy on each cookie just before baking is the small flourish that makes the recipe authentically traditional. The alcohol burns off in the oven, but it leaves behind a subtle warmth and helps create the cracked, slightly glossy top.

These keep for weeks in a tightly sealed container, actually improving with age as the spices marry. Make a batch in early December and they’ll still taste fresh on Christmas day.

Pro Tips

• Grind your cloves fresh by hand if possible, pre-ground cloves lose their punch quickly.
• Use a sharp small cutter for clean edges, the dough should be fairly firm from the chill.
• Don’t crowd the cookies on the sheet, even tiny cookies need air circulation for proper baking.
• Store in a tin with a slice of apple to keep them slightly soft, or a sugar cube to keep them crisp.

Variations

• Add a pinch of black pepper for a more authentic peppery kick.
• Swap brandy for rum or kirsch for a different boozy finish.
• Drizzle with white icing or roll in powdered sugar after baking for the glazed white version popular in some regions.