Our Christmas Traditional Pfeffernusse

Bonnie Beck


What would Christmas be without the smells of ginger, nutmeg, cinniamon, cardimon, yeast, molasses, butter, apples, oranges, lemons & anise drifting from the kitchen? I can't imagine it. It's to horrible to think about.
There hasn't been a winter holiday I haven't made each of the recipes from my family.
From Grandmother's rich butter cookies, Mom's gingerbread boys, rumballs, & Aunt Nora's Gingerbread Cake.
Cooking started in October with the fruitcakes being stored.
Then Novemeber would come & some cookies would be put in tins to store, soften & to develop their flavor and fragrance.


★★★★★ 1 vote

30 Min
25 Min


  • 4 1/2 c
    flour sifted before measuring
  • 1/4 tsp
    baking soda, sifted with flour
  • 1 1/4 tsp
    each of cloves, nutmeg,
  • 1/4 tsp
  • 1/3 tsp
    freshly ground finely pepper
  • 1 3/4 tsp
    freshly ground finely anise seed
  • 4
    extra large eggs, beaten slightly
  • 2 c
    firmly packed dark brown sugar
  • 1/4 tsp
  • ·
    chopped hazelnuts (optional)
  • 1/2
    grated orange or lemon peel
  • 1/2 tsp

  • ·
    powdered sugar

  • 2
    large egg whites
  • 1 Tbsp
    lyle's golden syrup
  • 2
    cup powdered sugar, maybe a little more

How to Make Our Christmas Traditional Pfeffernusse


  1. Traditionally these are started the first week of December and stored until Christmas Eve.
  2. Add all dry ingredients together, except the brown sugar. Add the orange zest, eggs, chopped nuts and brown sugar to the flour mixture. Mix well with your hands.
  3. Roll into a long roll on a lightly flours surface. Set in icebox for a couple of houses.
  4. Sit down and have a nice cup of coffee, tea or hot choocolate, you deserve it. Oh, go on have a cookie too, you know you want one.
  5. Cut dough..form into balls, with lightly floured hands, to the size of walnuts.
  6. Place Pfeffernusse on a lightly greased coated cookie sheet.
  7. Cover balls with a flour towel and let stand till room temp.
  8. Oh, go on have another cup of coffee, tea, Hot Swiss Miss and a sandwich.
  9. Bake at 350* in a preheated oven for 20 to 25 minutes.
  10. Place warm cookies in powered sugar to coat.
  11. Or let them cool on a rack. And then roll them in the frosting..set them on a rack to drip that has waxpaper underneath.
  12. Store in cookie tins, glass jar, or coffee cans between waxpaper. Put a right lid on and store till Christmas Eve.

Printable Recipe Card

About Our Christmas Traditional Pfeffernusse

Course/Dish: Cookies

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