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Pfeffernusse Recipe

Traditional German Pfeffernusse Cookies: Soft, chewy, and spicy, these festive treats are a holiday must-have! Creamy butter, sweet sugar, and a hint of cardamom await - bake now and indulge!

These traditional German spice cookies, known as Pfeffernusse, are a delightful holiday treat.

Soft on the inside and crispy on the outside, they’re infused with warm spices like cinnamon, cardamom, and cloves, making them a perfect companion for a steaming cup of hot cocoa or coffee on a chilly winter morning.

Ready Time

1 hrs


5 servings


  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup confectioners’ sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • 1/2 cup chopped almonds


Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, cardamom, cloves, salt, and black pepper.

Set aside.

In a large bowl, cream together the butter and confectioners’ sugar until light and fluffy. Add the brown sugar and beat until well combined.

Beat in the egg and almond extract until smooth.

Gradually mix in the flour mixture until just combined, being careful not to overmix. Stir in the chopped almonds.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.

Scoop the dough into small balls, about 1 inch (2.5 cm) in diameter. Place the balls onto the prepared baking sheet, leaving about 2 inches (5 cm) of space between each cookie.

Bake for 18-20 minutes, or until the edges are lightly golden.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.


Make sure to use room temperature butter for a lighter texture. Don’t overmix the dough, as it can lead to tough cookies.

If you want a crisper cookie, bake for 20 minutes.

For a chewier cookie, bake for 18 minutes. Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.

You can also make the dough ahead of time and refrigerate for up to 2 days or freeze for up to 2 months.

Nutrional Value

  • Calories: 170
  • Total Fat: 9g
  • Saturated Fat: 4.5g
  • Cholesterol: 20mg
  • Sodium: 50mg
  • Total Carbohydrates: 22g
  • Dietary Fiber: 1g
  • Sugars: 8g
  • Protein: 2g
Pfeffernusse Recipe
Pfeffernusse Recipe

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