Sweet and Spicy Crunchy Peppernuts (Pfeffernusse)

Total Time
Prep 30 mins
Cook 7 mins

cunchy fun cookies Kids love them. Take quite a bit of time to make though.

Ingredients Nutrition


  1. In a mixer mix all ingredients until blended.
  2. Add water a few drops at a time until mixture forms a ball.
  3. Knead the dough ball for a few minutes.
  4. Roll out a walnut sized ball of dough into a long rope of dough (little finger width) Cut pieces of the rope and put on baking sheet.
  5. Bake at 375 degrees for 6-8 minutes.
  6. Let cookies cool on sheets.
  7. Makes dozens of cookies, peanut sized, nice and crunchy.


Most Helpful

Great recipe! My family is German, and there are definitely the secret recipes that get handed down, but this one should be added to the list! I didn't have gloves on hand, so I added a pinch more pepper. Also, I cut the brown sugar down to 1/2 cup and added 1 tbsp honey and 1 1/2 tbsp syrup. They are crunchy and awesome! Thanks so much for posting this recipe! After I'd rolled out the logs, I put them on a cookie sheet and popped them in the freezer for about 45 minutes so they were easier to cut. I found the baking time to be quite accurate for my oven, only if I turned it down to 350, but that's just because my oven in wack. Thanks again!

cook_by_demand December 31, 2008

Just like the nooten we remember as kids in Holland! The taste is fantastic. I did have to bake them quite a bit longer than 6-8 minutes to get them hard and crunchy. Thanks for the recipe!

i_peters November 24, 2007

Pfeffernusse and Pevermoedder (the Danish version of Pfeffernusse) have been a holiday favorite of mine for many years and this version turned to be very tasty. I did fallow other reviews suggestion and cut the brown sugar down to 1/2 cup and used 1 TBSP of honey and 1 1/2 TBSP corn syrup, also rolled into logs and froze for 45 minutes before rolling into balls and baking. Note to self-next time make the size you would for Pevermoedder as walnut size was a little too large. Thanks for the post.

Debbwl December 07, 2013

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