Glazed German spiced cookies called Pfeffernüsse will quickly become your new favorite Christmas cookie! They're packed with warm spices, sweetened with honey + brown sugar, and topped with a simple glaze for traditional baking charm. Best of all, you don't need to chill the dough, so they're ready in just 40 minutes!
I'm in Love With Pfeffernüsse Cookies
These iced spice cookies are especially popular in Germany around Christmas. They're packed with warm baking spices including cinnamon, allspice, nutmeg, cloves, and ginger. And did you know that the word "Pfeffernüsse" translates to "pepper nuts" because white pepper is commonly added in the cookie dough for their distinct flavor? But I prefer to leave out the white pepper, since it can be expensive and I don't use it for many other recipes, so I don't want to waste it.
And to me, German Pfeffernüsse just aren't the same if they aren't covered in a sweet white glaze that crackles when you take your first bite. However, if you don't want to make a glaze, a generous coating of powdered sugar is another traditional topping on these festive holiday cookies.
Ingredients and a Few Notes
- Unsalted butter
- Brown sugar
- Honey - While molasses is common in spiced cookies in the U.S., honey is more traditional in German baking.
- All purpose flour
- Salt
- Baking spices - You can substitute all the individual spices I listed in the recipe for Lebukuchengewurz, which is a German spice blend.
- Baking powder
- Egg
- Powdered sugar
- Hot water - You could substitute milk or citrus juice like lemon or orange juice for more flavor, but it will affect the color of your glaze.
Let's Bake Iced Spice Cookies Together!
Below are the general steps to make these cookies. For the full step-by-step directions and ingredient measurements, scroll down to the recipe card at the bottom of this post.
1. In a small saucepan, melt the butter with the brown sugar, and honey.
3. Add the flour mixture and the egg into the melted butter mixture. Stir until it’s well combined.
5. Bake for 8 to 10 minutes, just until the cookies are dry on top and starting to turn golden on the bottom.
2. Whisk together the flour, salt, ground spices, and baking powder.
4. Roll the dough into 1-inch balls. Space them out at least one inch apart on a baking sheet.
6. Mix the powdered sugar and hot water. Brush the warm cookies with the glaze, then allow to cool.
Recipe Tips to Make Easy Spiced Cookies
- Cool the Butter: Allow the butter to cool a bit before mixing in the dry ingredients. This will prevent the cookies from spreading in the oven. They should puff up and rise, but not spread too much.
- Chill the Dough: If your dough still feels warm when you're rolling it into ball, place the formed dough balls in the fridge for 20 minutes before baking. This will prevent them from spreading too much in the oven.
- Smooth Dough: The smoother your cookie dough balls are, the smoother they'll be when they bake. Subsequently, the smoother finish you'll be able to get with your glaze. But it's okay if they're a little rough around the edges - who doesn't love a rustic, homemade look?
- Double Glaze: Add two layers of glaze for a bolder white color and thicker glaze texture.
Cookie Storage Tips
Baked Cookies: Of course, you can devour these cookies right away, but traditionally they are stored in a metal tin for at least two to three weeks. This allows the flavors of the spices to deepen, but between you and me, I can never wait that long!
Cookie Dough: Before the holiday season gets too busy, I like to make a few batches of cookie dough ahead of time, wrap it in plastic wrap, and store it in the freezer. Then I just have to let it thaw in the fridge overnight, and I'm ready to bake fresh + tasty treats whenever I need them.
Memories of German Spiced Cookies from Childhood
Growing up in Germany, my sister and I would eagerly await Nikolaustag, or Saint Nicholas Day. On the night of December 5th, we would put our largest boots outside our front door. (The bigger the shoes, the more room for presents!)
Saint Nicholas would place gifts in our shoes including packets of Christmas cookies like chewy Lebkuchen, crispy Spekulatius, and spiced Pfeffernüsse. We'd tear out of our beds in the morning, run down the stairs two at a time, and whip open the door to see what goodies were brought to us.
Pfeffernüsse Spiced Cookies without White Pepper
Equipment
Ingredients
Cookies
- ½ cup unsalted butter
- ¾ cup brown sugar
- ¼ cup honey
- 2½ cups all purpose flour
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 teaspoon baking powder
- 1 large egg
Glaze
- 2 cups powdered sugar
- 3 Tablespoons hot water
Instructions
- Line a baking sheet with parchment paper. Preheat the oven to 375°F.
- In a small saucepan on medium-low heat, melt the butter with the brown sugar, and honey. Stir frequently until the sugar is dissolved. Set aside to cool.
- In a mixing bowl, whisk together the flour, salt, spices, and baking powder.
- Add the flour mixture and the egg into the melted butter mixture in the saucepan. Stir until it’s it forms a thick, sticky dough and there aren't any clumps of dry flour.
- Roll the dough into 1-inch balls. Arrange on the prepared baking sheet, spaced about one inch apart from each other.
- Bake for 8 to 10 minutes, just until the cookies are dry on top and starting to turn golden on the bottom. Watch them closely, because they bake quickly, and the bottoms can burn if you leave them in for just a couple minutes too long.
- While the cookies bake, prepare the glaze. In a bowl, mix the powdered sugar and hot water until it forms a thick paste. Brush the warm cookies with the glaze, which will thicken as it cools.
- You can eat the cookies right away, but for the best flavor, allow them to cool completely then store in an airtight container for 2 to 3 days, for the flavor to deepen, then enjoy!
Notes
- Chilled Dough: If your dough still feels warm when you're rolling it into ball, place the formed dough balls in the fridge for 20 minutes before baking. This will prevent them from spreading too much in the oven.
- Smooth Dough: The smoother your cookie dough balls are, the smoother they'll be when they bake. Subsequently, the smoother finish you'll be able to get with your glaze.
- Double Glaze: Add two layers of glaze for a bolder white color and thicker glaze texture.
- Alternate Topping: If you don't want to make a glaze, Pfeffernüsse are also commonly dusted with a generous coating of powdered sugar.
Rolf
leckerrrrrr!