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–+ servings
A pile of round cookies coated in powdered sugar is shown on a plate. One cookie is broken in half, revealing a crumbly, brown interior. The background includes a wooden surface and a red item.
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German Pfeffernusse Cookies

Pfeffernüsse are a classic German Christmas cookie with warm spices, honey, and a hint of anise. This church cookbook version bakes up crisp, then softens into a cozy, flavorful bite. They’re the kind of cookies that make the holidays feel complete.
Course Dessert
Cuisine German
Keyword German Cookies, German Pfeffernusse, German Pfeffernusse Cookies, Pfeffernusse, Pfeffernusse Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 200 Cookies
Author Heidi Bruaw

Ingredients

  • 1 Cup Honey
  • 1 Cup Crisco
  • 2 Cups Sugar
  • 1 Cup Coffee strong
  • 3 teaspoons Baking Soda
  • 2 Eggs
  • 1 teaspoon Cloves
  • 1 teaspoon Cinnamon
  • 1 teaspoon Nutmeg
  • 1½ teaspoons Anise Extract
  • 7 Cups Flour
  • Powdered Sugar for coating

Instructions

  • Preheat the oven to 350℉.
  • Line cookie sheets with parchment paper and set aside.
  • Mix the honey, Crisco, sugar, coffee, eggs, and anise extract in a large mixing bowl with an electric mixer.
  • Stir together the baking soda, cloves, cinnamon, nutmeg, half of the flour.
  • Knead the dough and gradually add the rest of the flour. Knead until it is the right consistency for shaping into balls.
  • Roll into balls that are 3/4 inch in diameter.
  • Place on them onto the prepared cookie sheet.
  • Bake at 350℉ for 12 minutes.
  • Cool on wire rack.
  • Once completely cooled, roll the cookies in powdered sugar.

Notes

Helpful Tips
Keep the size small: These cookies are traditionally bite-sized. Use a small scoop or teaspoon so they bake evenly and keep their classic round shape.
Watch the bake time: They should be firm but not overly browned. Since they’re small, they can go from done to overdone quickly.
Cool before rolling in sugar: Before coating them in powdered sugar, wait until they’ve cooled slightly so the sugar sticks without melting into a glaze.
Adjust the anise: Anise can be strong, so if you’re unsure, start with a little and adjust to your taste. You can also swap in extra cinnamon if you prefer.