Recipe by Kristi
"These nut-sized cookies are spiced with ginger, cinnamon, cardamom, and pepper. They are called Pepperkaker, in Norway."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
ground white pepper
1 1/4 cups
packed brown sugar
finely chopped almonds
I love these cookies. They remind me of my grandmother's cookies from Germany. I make the recipe exactly as is BUT after I pull them from the oven I put them in a bag of powdered sugar and coat them. Then I let them sit for 3 - 5 days. Sometimes I coat them again with powdered sugar before serving.
My favorite of the Pfeffernusse recipes... it tastes like the ones my grandmother makes. I did both a normal batch, and following another reviewer's suggestion, a batch with double the spices (except pepper). I like it better with the stronger spices and flavors.
Nice crunchy cookie, great for the holidays. I did double the spices (except the pepper) and was still wishing for more spiced flavor, so I'd probably triple them next time. I also cut the sugar down to 1 c. and it was still just the right amount of sweetness.
Very unusual flavor for a cookie- very spicy and not especially sweet. I enjoyed them for breakfast with a cup of tea.
These cookies are fabulous! Not a sweet treat, but a wonderful spicy cookie. My husband loves Pfeffernusse, and I had never made them. He raved about them. Warn the readers that the dough is dry and crumbly. I was afraid I had put too much flour in, and made a second batch! But they came out great. Took the second dough and froze it to bake them off for when my adult kids come for a visit.
I loved these! I ran out of cardamom, so I used some nutmeg and cloves in place. I also added vanilla and about 1 tablespoon of honey. These are great with black coffee! I later thought adding in orange or lemon zest would be a lovely variation. Thanks for the recipe!
I was looking for a recipe that had a different unique taste to it. These sounded good so I made them according to the recipe, adding in the optional almonds. (I toasted them first in the oven before I added them and it made a wonderful difference) ~ This recipe was GREAT. I didn't want to give any of them away! If you like exotic different flavors with a little pinch of spice, you will love these. AWESOME!
I am a firm believer in trying the original recipe before making modifications, unless of course there is an obvious error in the ingredients.
I followed the recipe exactly and really enjoyed the flavor of these cookies. I didn't add the almonds because I'm not a big fan of nuts in desserts. If you are not a fan of cardamom, you probably won't like these cookies. The cardamom flavor was definitely present, but not overpowering.
Definitely follow the instructions and only add 1/2 cup of the flour mixture at a time. The last 1/2 cup to Cup of flour you will probably want to knead the dough by hand.
Don't expect a very big cookie. They don't grow much bigger than the inch ball you originally rolled them into.
My children and my husband really liked the cookies. It was a very easy recipe and one that I will be making again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/96 of a recipe
Servings Per Recipe: 96
Amount Per Serving
Calories from Fat: 19
New for spring! Good-for-you food you’ll love to eat.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Discover the techniques for making beautiful meringues.
See how to make easy 5-star gingerbread cookies.
Watch how to make a perfectly round, crisp macaroon in this video.