Pfeffernusse cookies are classic German treats (like spritz cookies) and they are often made around Christmas time.

What Are the Special Ingredients in Pfeffernusse Cookies?

• Ground Black Pepper – Pepper is what makes these pfeffernusse cookies most unique. Americans often shy away from the idea of pepper in sweet desserts, but you’ll be pleasantly surprised by the fun spicy kick it gives them. You can use any ground pepper, but white pepper works nicely if you don’t want to see black specks in the cookies.

• Holiday spices – Once you get past the pepper, the spices look like many other German Christmas cookies. They include cinnamon, nutmeg, cardamom, and cloves.
• Molasses – Just like in ginger molasses cookies, molasses gives the cookies a rich, deep flavor. You can use light or dark molasses (dark will give a stronger flavor). I do not recommend using blackstrap molasses as it has a more bitter flavor.
• Brandy – The recipe doesn’t use a lot of brandy; rather, it has just enough to add a touch of brandy flavor. If you don’t want to purchase brandy only for this recipe, you can use rum or even replace the brandy with apple juice.
• Almonds – Finely chopped almonds give the cookies an extra little crunch. Fun fact: pfeffernusse cookies don’t have the word nuts in the them because of the nuts in the recipe; it’s because they are traditionally shaped like nuts.

Crunchy or Soft?

This pfeffernuse cookie recipe is versatile, as it can produce both soft and crunchy cookies depending on how you prepare and store them.