• Cooking Time: 20-25
  • Servings:
  • Preparation Time:


Peppernuts/Pfeffernuesse/Pfeffernussen/Pebernodder/Pepperkaker. Regardless of whether you are American, German, Swedish, Danish, or Norwegian, ground pepper is what gives these spice cookies a kick. Please do not confuse these with Ammonia Cookies, Anise cookies or Springerle. There are a myriad amount of recipes containing everything from Honey to Corn Syrup or Molasses. And, yes, I have seen some that contain anise in some way shape or form, but those all seem to be lacking the actual 'Pepper' for which the cookies are named. I personally prefer a more Danish twist to my peppernuts by using white pepper instead of black and including cardamom as well as substituting Mace for nutmeg.

I always make these before Thanksgiving so they have plenty of time to ripen before the Christmas season


  • 3 cups AP Flour
  • 1 1/4 tsp Bakers Ammonia
  • 1 1/4 tsp Cinnamon
  • 3/4 tsp Mace
  • 1/2 tsp Cardamom
  • 3/8 tsp finely Ground white Pepper
  • 1/4 tsp Salt
  • 1/8 tsp Clove
  • 1/2 cup finely ground Hazelnuts
  • 3 eggs
  • 1 1/4 cup sugar
  • Zest of 1/2 lemon -or- 1/8 tsp Lemon oil


  • Whisk together the Flour, Spices, Salt, Pepper and Ammonia; Set aside
  • In a large Bowl, beat eggs on medium until pale and slightly expanded. Gradually beat in the sugar; Once sugar is added, continue to beat the eggs until light and fluffy, eggs will thicken. (About 10 - 12 minutes)
  • Add the 1/3 of the flour mixture and incorporate on low speed. Add 1/2 of the remaining flour mixture and incorporate on low speed.
  • Add the Hazelnuts and lemon Zest to the Remaining flour mixture, whisk well and add to the egg mixture.
  • Divide dough in 2 and roll out on a lightly floured board to about 1/2 inch. Cut small 1 inch rounds and place on cookie sheet at 1 inch intervals.
  • Let cookies sit at room temperature overnight.
  • Before baking, turn cookies over and place a drop of Gran Marnier in the center of each cookie.
  • Bake at 300 degrees F for 20-25 minutes. Check cookies by breaking 1 in half, if it is crisp it is done, if it is soft, it is not done.
  • Cool to just above room temp on racks, them move to a zip lock bag with powdered sugar and shake the cookies to coat. Remove and cook completely on rack.
  • Store in an airtight container.
  • These cookies are better when aged, it allows the spices to meld so the cookie's flavor matures after about 1 - 2 weeks.

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