Pfeffernusse German Spice Cookies (Gluten, Dairy, Egg & Oil Free)
Pfeffernusse Cookies ( Gluten,Dairy,Egg & Oil Free)
RECIPE
1/2 cup organic brown sugar ( or maple or date sugar)
1/4 cup cashew butter
3 Tbsp. non-dairy milk
2 Tbsp. molasses (in a pinch u can sub date syrup or honey)
1/2 tsp. anise extract
1 cup gluten free flour (1 to 1 Bob's Red Mill flour blue bag)
1/2 cup of almond flour
1/4 tsp baking powder & 1/8 tsp baking soda (for slightly cruncher cookie)
OR 1/4 tsp baking soda & 1/8 tsp baking powder (for a softer cookie my favorite combo)
1/4 to 1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/4 or (1/8 tsp.for less kick) ground black pepper
For more spice add : cardamom and additional spices
Vanilla extract (optional)
Glaze:
1 1/2 cup organic powdered sugar
(if sugar free use maple powdered sugar)
1-2 Tbsp. hot water
You can also use a cashew glaze for a healthier option.
Preheat oven to 350 degrees Fahrenheit. To a bowl, add brown sugar, cashew butter, non-dairy milk, molasses, and anise extract. Stir well. Add spices then blend for 1-2 minutes. Add in flour and all dry ingredients. Stir until dough forms. Roll the dough into balls, and place on a lined baking pan. Bake 12 minutes, you can do 14 min for crunchier cookie. Let cool for a couple of minutes on the pan, before moving to a cooling rack to cool completely. To make the glaze, to a bowl, add powdered sugar. Add hot water a Tbsp. at a time, whisking until smooth. Dip the cooled cookies in the glaze, and then place back on the cooling rack to set.
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Pfeffernüsse - German Gingerbread Cookies
Recipe:
Makes 80 cookies
Dough:
5 eggs
10.58oz (300g) brown sugar
7.05oz (200g) sugar
1 teaspoon of fresh lemon or orange zest
1 pinch of salt
1/4 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground white pepper
1/4 teaspoon German gingerbread spice mix: 4 teaspoons ground cinnamon, 2 teaspoons ground nutmeg, 2 tablespoons ground cloves,
2 tablespoons ground coriander, 1 teaspoon ground cardamom, 1 teaspoon ground ginger, 1 teaspoon ground anise, 1 teaspoon ground allspice.
2.11oz (60g) candied lemon peel
2.11oz (60g) candied orange peel
0.10oz (3g) ammonium bicarbonate (bakers ammonia)
0.70oz (20g) rum
26.45oz (750g) all-purpose flour
Glaze:
8.81oz (250g) icing sugar
12 teaspoons (60g) milk
1 teaspoon of rum
8.81oz (250g) dark chocolate
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Music: Snowy Stroll Down Mainstreet by Adam Christgau (iMovie)
#gingerbreadcookies #germangingerbread #pfeffernüsse
Pfeffernüße Pfeffernuss Pfeffernüsse
Offenbacher Pfeffernüsse are a special treat and were already very popular in Goethe's time. These are traditional German spice cookies made for the Christmas holiday season. My friend is from Berlin and showed me how to make these special treats.
Pfeffernüße without almonds
A pinch is usually measured on the tip of a butter knife in German recipes (in recipes referred to as Messerspitze or Msp = tip of a knife)
Ingredients for dough
3 eggs
70 g sugar (optional)
150 g honey or beet syrup
2 tablespoons lemon juice (to activate the natron)
1 pinch of salt
1 teaspoon cinnamon
1 large pinch of ginger
1 large pinch of cardamon
1 pinch cloves
1 pinch allspice
( I have a premade mix, so we’ll be using that)
1 large pinch pepper
75-100 g candied lemon and/or orange peel (minced)
350 g flour (sift in)
120 g fine bread crumbs
25 g natron or baking soda
1-2 tablespoons milk, if needed
Ingredients for the glaze
150 g powdered sugar
1-2 tablespoons water, lemon juice or other fluid (spiced cider for our baking)
1 egg white (optional)
Preheat oven to 375 F
Preparation
- Beat eggs with sugar, beet syrup, lemon juice, ginger and spices until foamy.
* Mix flour with baking soda, sift into the whet mix and knead it into a dough with crumbs and minced peel.
* (If the dough is too dry add a tablespoon milk, too whet, more flour)
- Roll the dough into little balls or use a small disher, press slightly flat, and place them on a parchment covered baking sheet.
Put sheet on the middle rack in the oven.
Baking time: approx.10 - 12 minutes
Glaze
Whip the glaze ingredients into a thick glaze and brush onto the warm cookies. Place them onto a drying rack.
Let cool and dry completely before storing in cookie tins.
Don’t eat right away or the cookies will taste harsh and bitter.
Let mature in their tin for at least 3 days, a week is better.
Pfeffernusse cookies: Recipe 
Pfeffernusse German Cookies
Sorry I misled you on the brown sugar. It is 3/4 cup, not 1/4 of a cup.
For Noreen's recipe in this Holiday Collaboration, visit
For Beth's recipe in this Holiday Collaboration, visit
See my Blog for the full recipe:
If you haven't already, you must check out Noreen's Kitchen for unique, delicious recipes, meals and more:.
Another must-see is Beth at Cooking and Crafting.
Visit Cooking with Avoir for a taste of the world's cuisine.
Visit Melissa Witts channel for yummy country cooking.
Visit Rick's Youtube channel for some exciting classic and modern faire.
Music by Kevin Macleod at
Making Peppernuts
{PEPPERNUTS/PFEFFERNÜSSE/PÄPANÄT}
How to make the little spicy German/Mennonite Christmas cookies!